Make Ahead Mashed Potatoes

by | Nov 25, 2013 | 0 comments

Make-Ahead-Mashed-Potatoes[1]Author: A Passionate Plate Serves: 10-12
5 lbs. russet style potatoes, peeled and cut into 2″ chunks
8 oz. cream cheese, softened
1 cup sour cream
salt & pepper (white or black) to taste
4 Tbsp. butter



  • Place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender – approximately 25-30 minutes. (The potatoes should be soft and fully cooked and slightly crumbly, but not falling apart). Drain the potatoes and return them to the pot.
  • Using a potato masher or a hand-held electric mixer, mash the potatoes with the cream cheese and sour cream until well-blended and fluffy.
  • Season to taste with salt and pepper.
  • Transfer the potatoes to a lightly buttered 9″ x 13″ casserole dish. If serving immediately, dot with butter and bake at 350 degrees, uncovered, for 20 minutes.
  • At this point, the potatoes can be refrigerated for several days or even frozen. Wrap the dish very well with plastic wrap until ready to use.
  • Before serving, bring the potatoes to room temperature for 30 minutes. (If frozen, thaw in the refrigerator overnight first).
  • Dot with butter, then bake, uncovered, for 50 minutes or until heated through.

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