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A bowl of make ahead mashed potatoes topped with butter and herbs.
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Make Ahead Mashed Potatoes

These make ahead mashed potatoes are Russet potatoes that are boiled until tender, then combined with butter, garlic, cream cheese and seasonings to make the ultimate side dish. The perfect recipe to make before a big holiday when you don't want to spend the whole day in the kitchen!
Course Side
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 328kcal
Author Sara Welch

Ingredients

  • 4 pounds Russet potatoes peeled and cut into quarters
  • 1/4 cup butter
  • 1 1/2 teaspoons garlic minced
  • 8 ounces cream cheese cut into small cubes
  • 1 1/4 cups milk
  • 1 1/2 teaspoons kosher salt or more to taste
  • 1/2 teaspoon black pepper or more to taste
  • cooking spray

For serving

  • 2 tablespoons chopped parsley
  • additional butter for garnish optional

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and cook for 20 minutes or until potatoes are tender.
  • Drain the potatoes, then place them back into the pot.
  • Place the butter and garlic in a small bowl. Microwave the bowl for 30 second increments until the butter is melted.
  • Add the melted garlic butter, cream cheese, milk, salt and pepper to the pot of potatoes.
  • Mash the potatoes until they're smooth and creamy.
  • Coat a 3 quart or larger oven safe baking dish with cooking spray.
  • Spread the potatoes in an even layer in the dish and cover with foil.
  • Refrigerate for up to 3 days.
  • When you're ready to warm the potatoes, preheat the oven to 350 degrees F.
  • Place the covered pan of potatoes in the oven. Bake for 30-40 minutes or until potatoes are warmed through.
  • Top with parsley and additional butter if desired, then serve.

Video

Notes

  1. Keep your peeled potatoes from browning by placing them in a bowl of water as you cut them.
  2. I typically use whole milk in this recipe, but have also tested it with low fat milk, half and half, and heavy cream with good results.
  3. No Russet potatoes on hand? This recipe will also work with Yukon Gold potatoes.

Nutrition

Calories: 328kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 448mg | Potassium: 774mg | Fiber: 2g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg