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Make-Ahead Mashed Potatoes

Creamy, fluffy mashed potatoes enriched with butter, cream cheese, and sour cream that can be made up to 2 days ahead.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes peeled and cubed
  • 1 tablespoon kosher salt for the water
  • 6 tablespoons unsalted butter
  • ¾ cup warm whole milk
  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Chopped chives for serving

Equipment

  • Large pot
  • Potato masher or ricer
  • Colander
  • 9x13-inch baking dish
  • Aluminum foil

Method
 

  1. Step 1: Boil the potatoes in salted water for 15 to 20 minutes until tender.
  2. Step 2: Drain and return to the pot to steam dry for 1 minute.
  3. Step 3: Mash and mix in the butter, cream cheese, and sour cream.
  4. Step 4: Stir in the warm milk and season.
  5. Step 5: Transfer to a greased dish, cool, cover, and refrigerate up to 2 days.
  6. Step 6: Reheat covered at 350°F for 30 to 40 minutes, stir, and top with chives.
  7. Tip: Add a splash of milk if needed.

Notes

Calories are an estimate per serving.
Reheat in a slow cooker on low for a hands-off option.