Make Ahead Mashed Potatoes Recipe
User Reviews
5
Make Ahead Mashed Potatoes Recipe
Description
To prepare the Make Ahead Mashed Potatoes, peeled and cubed Yukon gold potatoes are boiled until tender, then drained and mashed with sour cream, cream cheese, half and half, garlic salt, and black pepper. This combination creates a creamy, flavorful mash that is richer and silkier than plain mashed potatoes. After mashing, the potatoes are placed in a casserole dish, covered, and refrigerated for up to two days.
Baking the chilled mashed potatoes at a moderate temperature warms them through without drying. Tossing the potatoes lightly after baking and topping with butter enhances their texture and flavor. The result is a creamy potato dish with a slightly golden top, ready to accompany main courses.
The recipe suits holiday meals or dinners prepared in advance, reducing last-minute kitchen time. Leftovers can be stored in airtight containers and reheated in the oven or microwave. The potatoes freeze well for longer storage, but freezing may cause some texture changes.
When reheating from frozen or refrigerated, warming covered in the oven helps retain moisture. Adjust seasoning after reheating as flavors may mellow.
Ingredients
- 5 pounds potato peeled and cubed, Yukon gold variety
- 8 ounces sour cream
- 1 (8-ounce) package cream cheese
- ½ cup half and half or milk
- 1 tablespoon garlic salt with parsley flakes
- ground black pepper to taste
Instructions
- Add potato cubes to a large pot and fill with water until covered by at least an inch.
- Bring to a boil and cook for about 15 minutes. Drain the potatoes.
- Add the potatoes to a large bowl, along with sour cream, cream cheese, half and half, garlic salt, and pepper then mash using a potato masher.
- Transfer potatoes to a lightly greased 9x13 inch casserole dish, cover with foil, and refrigerate for up to 2 days.
- When ready to bake, remove potatoes from the fridge and let sit on the counter for at least 30 minutes.
- Bake, covered at 325℉ for about 45 minutes or until heated through.
- Lightly toss potatoes and top with a pat of butter and any more salt and pepper and serve warm.
Notes
- Store leftover mashed potatoes in airtight containers in the refrigerator for up to 3-5 days.
- Mashed potatoes freeze well when wrapped tightly; best used within 6-8 weeks to avoid freezer burn.
- Reheat potatoes covered in the oven to maintain moisture; microwave reheating is also possible.
- Allow refrigerated mashed potatoes to sit at room temperature for about 30 minutes before baking for even reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 236kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 726mg | 30% |
| Potassium | 999mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 45mg | 50% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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