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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are creamy, buttery, and baked in a 9x13-inch dish until the center reaches 165°F. Prepare them up to 2 days ahead, then bake covered for an easy, smooth-textured side dish.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling and make-ahead chilling 2 days 1 hour
Total Time 2 days 2 hours 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 12 cup cold water
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter softened
  • 1 package (8 oz) cream cheese softened
  • 1 cup sour cream
  • 1 cup whole milk warmed
  • 0.5 tsp black pepper
  • 1 nonstick cooking spray for coating the baking dish

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Place the potatoes in an 8-quart pot and add the water and 2 teaspoons of the salt.
  2. Bring to a boil over high heat.
  3. Reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes well and return them to the pot.
  5. Mash the potatoes until mostly smooth.
  6. Add the butter, cream cheese, sour cream, warm milk, remaining 1 teaspoon salt, and pepper.
  7. Mash or stir until creamy.
  8. Coat a 9x13-inch baking dish with cooking spray.
  9. Spread the potatoes evenly in the dish.
  10. Let the potatoes cool for up to 30 minutes.
  11. Cover tightly and refrigerate for up to 2 days.
  12. About 30 minutes before baking, take the dish out of the refrigerator.
  13. Heat the oven to 350°F.
  14. Keep the dish covered with foil and bake for 45 to 60 minutes, until the center reaches 165°F.

Notes

For the smoothest texture, mash the potatoes while they are hot. Refrigerate covered for up to 2 days; freezing is not recommended for this make-ahead version. For a lactose-free option, use lactose-free milk, sour cream, cream cheese, and butter.