Creamy Mashed Potatoes (Make Ahead)
User Reviews
5
Creamy Mashed Potatoes (Make Ahead)
Description
This recipe starts with peeling and chunking Yukon Gold or Russet potatoes, which are boiled until fully tender. After draining and resting briefly, the potatoes are mashed by hand or with a ricer to avoid a gluey texture that can happen with overmixing. Warm half and half, softened butter, and cream cheese are added to create a rich, smooth mixture.
Seasoned salt and black pepper round out the flavor. The resulting mash is creamy without being overly heavy, maintaining some body from the potatoes themselves. The softness and creaminess make these mashed potatoes a classic comfort side dish suitable for pairing with meats, vegetables, or gravies.
Since this recipe can be made ahead, the mashed potatoes can be refrigerated in a covered dish and reheated by baking with a pat of butter on top or gently in a slow cooker. This flexibility lets cooks prepare them in advance for meal convenience. Variations with different cheeses, seasonings, or dairy substitutes can add personalized flavor.
Ingredients
- 3 pounds potato Yukon Gold or Russets are great!
- 2 teaspoons salt
- 1 tick butter softened
- 4 ounces cream cheese softened
- 3/4 cup half and half
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
Instructions
- Peel and cut the potatoes into chunks.
- In a large pot, add the potatoes and enough water to cover them by about an inch.
- Bring to a boil, then reduce to a steady simmer, and cook until tender (about 15 minutes)
- Drain the potatoes in a large colander and let them sit 5 minutes.
- Add the potatoes back into the pot and mash (you can use a potato ricer instead at this point)
- Heat the half and half until warm, then add it with the butter, cream cheese, seasoned salt and pepper mix well and continue mashing until smooth.
- Devour.
Notes
- Avoid over-mashing to prevent a gluey texture; mashing by hand is preferable to a mixer.
- Use warm dairy liquids to keep the potatoes hot and creamy during mixing.
- Potatoes can be soaked briefly before cooking to reduce starch and increase fluffiness, but this is optional.
- Yukon Gold and Russet potatoes are recommended for their mashing qualities.
- For make-ahead use, store in the refrigerator covered and reheat by dotting with butter and baking or using a slow cooker.
- Leftovers keep up to four days refrigerated and should be reheated until piping hot.
- Sour cream, Greek yogurt, or heavy cream can substitute half and half; garlic powder adds flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 62mg | 21% |
| Sodium | 1398mg | 58% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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