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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes combine Yukon Gold potatoes with butter, cream cheese, sour cream, and warm milk for a creamy texture. Bake the covered dish until the center reaches 165°F for an easy side you can prepare up to 2 days ahead.
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Prep Time 20 minutes
Cook Time 1 hour 12 minutes
Cooling and resting 25 minutes
Total Time 1 hour 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 4 qt cold water or enough to cover the potatoes by 1 inch
  • 0.5 cup unsalted butter softened
  • 1 package (8 oz) cream cheese softened
  • 1 cup sour cream
  • 0.75 cup whole milk warmed
  • 2 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 nonstick cooking spray for coating the baking dish

Equipment

  • 1 8-quart pot
  • 1 9x13-inch baking dish

Method
 

  1. Put the potatoes in an 8-quart pot.
  2. Add the cold water, or enough to cover the potatoes by 1 inch.
  3. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes and return them to the pot over low heat.
  5. Gently shake the pot for 1 to 2 minutes until excess moisture evaporates.
  6. Add the butter and cream cheese and mash until mostly smooth.
  7. Mix in the sour cream, warm milk, salt, and pepper until creamy.
  8. Coat a 9x13-inch baking dish with nonstick cooking spray.
  9. Spread the potatoes evenly in the dish.
  10. Cool for 20 minutes, then cover and refrigerate for up to 2 days, getting them into the refrigerator within 2 hours of cooking.
  11. When ready to serve, heat the oven to 350°F.
  12. Bake the covered dish for 45 to 60 minutes, until the center reaches 165°F.
  13. Let the potatoes rest, covered, for 5 minutes before serving.

Notes

For the creamiest texture, mash the potatoes while they are hot. Refrigerate covered for up to 2 days; freezing is not recommended because the dairy can change texture. For a lower-sodium option, reduce the kosher salt to taste.