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Creamy Make-Ahead Mashed Potatoes with Cream Cheese (Easy Recipe)

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These creamy make-ahead mashed potatoes with cream cheese are the ultimate stress-free side dish for holidays and gatherings. The cream cheese adds a velvety texture and subtle tang, and the make-ahead method actually improves the flavor overnight.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and quartered
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk, warm
  • 1/4 cup sour cream (optional)
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • Chives or parsley for garnish (optional)

Instructions

  1. Peel 3 pounds of Russet potatoes and cut into uniform quarters. Rinse in cold water to remove excess starch.
  2. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
  3. Drain potatoes in a colander and let sit for 2-3 minutes to steam off excess moisture.
  4. Return potatoes to the pot or a large mixing bowl. Mash with a potato masher or put through a ricer until smooth.
  5. While potatoes are still hot, add softened cream cheese and softened butter. Stir gently until fully melted and incorporated.
  6. Warm the milk (microwave for 30 seconds) and pour in slowly while stirring. Add sour cream and garlic powder if using. Mix until combined and creamy. Do not overmix.
  7. Season with salt and pepper. Taste and adjust.
  8. Spread mashed potatoes evenly into a greased 9×13-inch baking dish. Smooth the top. Optionally dot with small pats of butter.
  9. Let cool to room temperature (about 20 minutes). Cover tightly with foil or plastic wrap and refrigerate for up to 2 days.
  10. When ready to serve, preheat oven to 350°F (175°C). Remove dish from fridge and let sit on counter for 15 minutes. Bake covered with foil for 25 minutes, then uncover and bake for another 10-15 minutes until hot and slightly golden on top. If dry, stir in a splash of warm milk before baking.

Notes

For best results, use room-temperature cream cheese and butter. Warm the milk before adding. Do not overmix to avoid gluey texture. Potatoes can be made up to 2 days ahead and improve overnight. For dairy-free, use vegan cream cheese, plant-based butter, and unsweetened oat milk.

Nutrition

Keywords: mashed potatoes, make-ahead mashed potatoes, cream cheese mashed potatoes, easy mashed potatoes, holiday side dish, creamy mashed potatoes

Find it online: https://flurpchef.com/creamy-make-ahead-mashed-potatoes-with-cream-cheese-easy-recipe/