Make Ahead Mashed Potatoes
User Reviews
5
Make Ahead Mashed Potatoes
Description
Make Ahead Mashed Potatoes provide a creamy, flavorful side made by boiling peeled and quartered russet potatoes until tender, then mashing them with a mixture of melted butter infused with garlic, cream cheese, milk, salt, and pepper. The garlic butter melds into the potatoes, adding a gentle savory note, while cream cheese contributes to a smooth, rich texture. After mashing, the potatoes are placed in a greased baking dish and refrigerated for up to three days. When ready to serve, the potatoes are baked covered at 350°F until warmed through, keeping them moist and tender.
The dish's texture is creamy and smooth with mild garlic undertones, making it a comforting accompaniment to a variety of main courses. It pairs well with roasted meats, poultry, or vegetables. A garnish of chopped parsley and a pat of extra butter add a fresh, buttery finish on serving.
To prepare ahead, immediately covering the potatoes in the baking dish and refrigerating helps flavors blend. Peeling the potatoes and storing them in water prevents browning during prep. Using different types of milk—from whole to half and half—can adjust richness. Yukon Gold potatoes can substitute for Russets if preferred, slightly changing the texture and flavor. Reheating covered prevents drying out, ensuring the mashed potatoes retain their creamy consistency.
Ingredients
- 4 pounds russet potato peeled and cut into quarters
- 1/4 cup butter
- 1 1/2 teaspoons garlic minced
- 8 ounces cream cheese cut into small cubes
- 1 1/4 cups milk
- 1 1/2 teaspoons kosher salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- cooking spray
For serving
- 2 tablespoons parsley chopped
- butter optional, additional for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook for 20 minutes or until potatoes are tender.
- Drain the potatoes, then place them back into the pot.
- Place the butter and garlic in a small bowl. Microwave the bowl for 30 second increments until the butter is melted.
- Add the melted garlic butter, cream cheese, milk, salt and pepper to the pot of potatoes.
- Mash the potatoes until they're smooth and creamy.
- Coat a 3 quart or larger oven safe baking dish with cooking spray.
- Spread the potatoes in an even layer in the dish and cover with foil.
- Refrigerate for up to 3 days.
- When you're ready to warm the potatoes, preheat the oven to 350 degrees F.
- Place the covered pan of potatoes in the oven. Bake for 30-40 minutes or until potatoes are warmed through.
- Top with parsley and additional butter if desired, then serve.
Notes
- Store peeled potatoes submerged in water to prevent browning prior to cooking.
- Use whole milk or substitute with low-fat milk, half and half, or heavy cream to adjust richness.
- Yukon Gold potatoes can be used instead of russets for a slightly different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 448mg | 19% |
| Potassium | 774mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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