Make-Ahead Mashed Potatoes

Total Time Prep: 35 min. + chilling Bake: 40 min.
Yield 10 servings
Test Kitchen Approved
These creamy make-ahead mashed potatoes are perfect for busy weeknights or holiday meals! You can cook and mash the potatoes up to two days ahead of time, and reheat them in the oven when you're ready to eat.

Ingredients

  • 3 pounds potatoes (about 9 medium), peeled and cubed
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions

Directions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pan.
  2. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish. If desired, sprinkle with cheese and bacon. Refrigerate, covered, up to 1-2 days.
  3. Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until heated through. If desired, sprinkle with green onions.

Nutrition Facts

3/4 cup: 354 calories, 20g fat (12g saturated fat), 56mg cholesterol, 400mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 7g protein.

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Recipe Creator

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