Go Back
a baked dish of creamy mashed potatoes with shallow spoon ridges and lightly golden buttery patches on top
Melissa Hart

Make-Ahead Mashed Potatoes

Cream cheese helps these potatoes stay smooth through a night in the refrigerator and a second heating. Make shallow ridges across the top so the final butter has somewhere to settle. Cover the dish while it heats; an uncovered pan can develop a dry crust before the middle is hot. These free up a burner when the gravy needs your attention.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 lbs russet potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp fine salt for cooking water
  • 6 oz cream cheese softened
  • 3/4 cup sour cream
  • 1/2 cup whole milk
  • 5 tbsp unsalted butter divided
  • 1 tsp fine salt for seasoning
  • 1/2 tsp black pepper

Method
 

  1. Cover the potatoes with cold water by 1 inch in a large pot and add the cooking salt. Bring to a boil, then simmer for 18 to 20 minutes until tender; drain and steam dry for 2 minutes.
  2. Grease a 9-by-13-inch metal baking pan with 1 tablespoon butter. Mash the potatoes by hand, then fold in cream cheese, sour cream, milk, 2 tablespoons butter, seasoning salt and pepper.
  3. Spread in the pan and make shallow ridges on top. Dot with the remaining 2 tablespoons butter; cool briefly and refrigerate within 2 hours, covering once chilled, for up to 24 hours.
  4. Heat the oven to 350°F. Cover the cold metal pan tightly with foil and bake for 35 minutes.
  5. Uncover and bake for 10 to 15 minutes more until the center reaches 165°F. Let stand for 5 minutes before serving.