Make Ahead Mashed Potatoes Recipe
Rich and creamy make ahead mashed potatoes are packed with flavor, and perfect for prepping for busy days and holidays!
Servings: 10
Ingredients
- 5 pounds Yukon Gold potatoes peeled and cubed
- 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.
Video
Notes
STORE. Leftover mashed potatoes can be stored in an airtight container, or divided into individual containers, and kept in the fridge for 3-5 days.
Freezing mashed potatoes. Whether you made these ahead of time or are wanting to store any leftovers, they can be frozen. They are best when used within 6-8 weeks, but can last longer. Just keep in mind that they tend to develop freezer burn when stored for an extended length of time.
To reheat. Reheat, covered, in the oven. You can also use the microwave.
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 726mg | Potassium: 999mg | Fiber: 5g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 45mg | Calcium: 64mg | Iron: 2mg