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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are creamy, smooth, and easy to prepare up to two days before serving. Bake them covered in a 9x13-inch dish until the center reaches 165°F, then serve warm.
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Prep Time 20 minutes
Cook Time 1 hour 22 minutes
resting 5 minutes
Total Time 1 hour 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 12 cup water
  • 1 tbsp kosher salt divided
  • 0.5 cup half-and-half
  • 0.5 cup unsalted butter divided
  • 1 package (8 oz) cream cheese softened
  • 1 cup sour cream
  • 0.5 tsp black pepper
  • 1 nonstick cooking spray as needed

Equipment

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

Method
 

  1. Put the potatoes, water, and 2 teaspoons of the salt in an 8-quart pot. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  2. Drain the potatoes and return them to the pot. Cook over low heat for 1 to 2 minutes, gently shaking the pot, until excess moisture has evaporated.
  3. Warm the half-and-half and 6 tablespoons of the butter in a small saucepan over low heat until the butter melts; do not boil.
  4. Mash the potatoes.
  5. Mix in the cream cheese, sour cream, warm half-and-half mixture, remaining 1 teaspoon salt, and black pepper until smooth.
  6. Coat a 9x13-inch baking dish with nonstick cooking spray.
  7. Spread the potatoes in the prepared baking dish.
  8. Dot the top with the remaining 2 tablespoons butter.
  9. Let the potatoes cool until no longer steaming, then cover and refrigerate for up to 2 days.
  10. When ready to serve, heat the oven to 350°F.
  11. Keep the dish covered with foil and bake for 45 to 60 minutes, until the center reaches 165°F.
  12. Let the potatoes rest for 5 minutes before serving.

Notes

For the smoothest texture, mash the potatoes while hot and mix in the warm half-and-half mixture. Cover and refrigerate for up to 2 days; freezing is not recommended. For a dairy-free swap, use dairy-free butter, cream cheese, sour cream, and half-and-half alternatives.