Creamy Make Ahead Mashed Potatoes are a delicious side dish that everyone loves. They’re smooth, buttery, and packed with flavor. The best part? You can prepare them in advance, making your meal prep a breeze. Whether it’s for a holiday dinner or a weeknight family meal, these mashed potatoes will be a hit.
Why Make This Recipe
Making Creamy Make Ahead Mashed Potatoes saves time and stress when hosting gatherings. You can make them days in advance, and just heat them up before serving. Their creamy texture and rich taste will impress your guests and satisfy your family’s taste buds. Plus, using simple ingredients means you can whip them up easily, even on busy days.
How to Make Creamy Make Ahead Mashed Potatoes
Ingredients
- 4 oz cream cheese (room temperature)
- 5 lb yellow potatoes (such as Yukon Gold)
- 2 cups half and half
- 4 tbsp unsalted butter (plus more for topping)
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 3-4 tbsp chopped fresh chives or parsley for topping
Directions
- Warm the Cream Cheese: Take out the cream cheese and dice it into smaller pieces so it can warm to room temperature.
- Dice: Fill a large pot with water, about halfway. Peel the potatoes and cut them into 1-inch dice, keeping the pieces similar in size. Once diced, place them in the pot with the water.
- Cook: Add a heaping spoonful of salt to the pot with the potatoes. Bring the pot to a boil over high heat. When it starts boiling, reduce the heat to keep a steady boil (without boiling over). Cook the potatoes until tender when pierced with a fork, about 12-15 minutes.
- Heat the Milk and Butter: While the potatoes are cooking, combine half and half and butter in a medium saucepan. Heat it until steaming but not boiling, keeping it on low until ready to use.
- Dry: Drain the potatoes and then return them to the burner to dry for 1-2 minutes, stirring frequently until most water has evaporated. Remove the pot from heat.
- Mash: Add the kosher salt and black pepper to the pot with the potatoes. Using a masher or ricer, mash the potatoes until smooth.
- Add the Mix-ins: Add the cream cheese and gently fold it into the potatoes a few times. Pour in 1 cup of the milk mixture and fold it in, then add another 1/2 cup and combine until smooth. Be careful not to overmix. If needed, add the remaining 1/2 cup slowly to get the desired texture.
- Chill: Transfer the mixture to a large bowl or casserole dish, cover well, and chill in the refrigerator for up to 2 days.
- Reheat: Follow the reheating instructions below.
- Serve: Just before serving, top with pats of butter and sprinkle with chopped fresh chives or parsley.
How to Serve Creamy Make Ahead Mashed Potatoes
Serve these mashed potatoes warm, straight from the oven, alongside your favorite meats like roast chicken, turkey, or beef. They pair wonderfully with gravy and other sides such as green beans or corn.
How to Store Creamy Make Ahead Mashed Potatoes
Store leftover mashed potatoes in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. For long-term storage, you can freeze them for up to 2 months; just make sure to reheat them thoroughly before serving.
Tips to Make Creamy Make Ahead Mashed Potatoes
- Make sure your cream cheese is at room temperature to blend in smoothly.
- Regularly check the potatoes while boiling to avoid overcooking them.
- If the mashed potatoes seem too thick after chilling, add a little more half and half when reheating for the perfect creamy consistency.
Variation
You can add garlic for extra flavor. Roasted garlic or garlic powder can elevate the taste. Additionally, try mixing in cheese like cheddar or Parmesan for a cheesy twist.
FAQs
- Can I use different types of potatoes?
- Yes, you can use other varieties, but Yukon Golds give the best creamy texture.
- How do I reheat the mashed potatoes?
- Reheat them in the oven at 350°F (175°C) until warm, stirring occasionally. You can also microwave them in a covered dish, adding a bit of half and half if needed.
- Can I freeze these mashed potatoes?
- Yes, you can freeze them. Just make sure they are in an airtight container and thaw them in the fridge before reheating.
Enjoy your Creamy Make Ahead Mashed Potatoes, and watch as they become a favorite at your table!
Creamy Make Ahead Mashed Potatoes
Ingredients
Main Ingredients
- 5 lb yellow potatoes (such as Yukon Gold) Peeled and diced
- 4 oz cream cheese at room temperature
- 2 cups half and half Used in the mix-in step
- 4 tbsp unsalted butter Plus more for topping
- 2 tsp kosher salt For boiling and seasoning
- 1/2 tsp black pepper To taste
- 3-4 tbsp chopped fresh chives or parsley For topping
Instructions
Preparation
- Warm the cream cheese to room temperature by cutting it into smaller pieces.
- Peel the potatoes and cut them into 1-inch dice. Place the diced potatoes into a large pot filled halfway with water.
Cooking
- Add a heaping spoonful of salt to the pot and bring the water to a boil over high heat.
- Once boiling, reduce heat to maintain a steady boil and cook the potatoes until tender, about 12-15 minutes.
- In a medium saucepan, combine half and half and butter. Heat until steaming, but do not let it boil.
- Drain the potatoes and return to the burner for 1-2 minutes to dry, stirring frequently.
Mashing and Mixing
- Add the kosher salt and black pepper to the drained potatoes and mash until smooth.
- Gently fold in the cream cheese, then mix in 1 cup of the milk mixture. If needed, add the remaining milk gradually for desired texture.
Chilling and Serving
- Transfer the mashed potatoes to a bowl or casserole dish, cover, and refrigerate for up to 2 days.
- Before serving, top with pats of butter and sprinkle with chopped chives or parsley.
