Description
These Make Ahead Mashed Potatoes are creamy, buttery, and fluffy, perfect for preparing in advance for busy holiday meals or gatherings. Yukon Gold potatoes are steamed and mashed with cream cheese, half-and-half, and seasonings for a rich, smooth texture. Prepare up to 48 hours ahead and bake just before serving for a warm, comforting side dish.
Ingredients
Scale
Potatoes
- 5 pounds Yukon Gold potatoes
Dairy & Fats
- ¾ cup unsalted butter, room temperature and divided (1½ sticks)
- 8 ounces cream cheese, room temperature (1 brick)
- ½ cup half-and-half or whole milk
Seasonings
- ½-1 teaspoon seasoned salt or kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried chives (optional)
Instructions
- Prepare the casserole dish: Spray a 2-quart casserole dish with cooking spray and set aside for later use.
- Peel and cut potatoes: Peel the potatoes and remove any eyes. Cut them into roughly 3-inch cubes to ensure even cooking.
- Cook the potatoes: Steam or boil the potato cubes until they are fork-tender but not falling apart, approximately 10 to 15 minutes. Remove from heat once done.
- Drain and dry potatoes: Drain the cooked potatoes thoroughly. Return them to a saucepan over medium-low heat and mash for about one minute to evaporate excess moisture and steam. Remove from heat.
- Add dairy and seasonings: If the saucepan has sufficient room, add ½ cup of butter, cream cheese, half-and-half, seasoned salt, black pepper, and dried chives (if using) to the potatoes. Otherwise, transfer the potatoes to a large mixing bowl before adding these ingredients. Mash everything together until the potatoes are light and fluffy. Adjust seasoning to taste.
- Transfer to casserole and refrigerate if making ahead: Spoon the mashed potatoes into the prepared casserole dish. You can bake immediately or cover and refrigerate for up to 48 hours to make ahead.
- Preheat oven: When ready to serve, preheat the oven to 375°F (190°C).
- Add remaining butter: Cut the remaining ¼ cup of butter into small pieces and scatter them evenly over the top of the mashed potatoes.
- Bake until heated through: Bake the casserole uncovered for 40 to 45 minutes or until the potatoes are hot throughout and the butter on top is melted.
Notes
- Using Yukon Gold potatoes ensures a buttery flavor and creamy texture.
- Steaming potatoes helps retain more nutrients compared to boiling.
- You can substitute half-and-half with whole milk or heavy cream for richer texture.
- Seasoned salt can be replaced with kosher salt and adjust to your taste.
- Make ahead by refrigerating mashed potatoes in a covered casserole for up to 2 days; just bake before serving.
- Optional dried chives add a mild onion flavor and a hint of color.
- Ensure potatoes are thoroughly dried after cooking to avoid watery mashed potatoes.
