Creamy Make Ahead Mashed Potatoes
Delicious, smooth, and buttery mashed potatoes that can be prepared in advance, perfect for holiday dinners or weeknight family meals.
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.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 2 months. Reheat thoroughly before serving. If too thick after chilling, add more half and half when reheating.