Make-ahead mashed potatoes with cream cheese are a favorite on the holiday table. They are made with just four ingredients and have an extra creamy texture. Serve these with BBQ Chicken Meatballs for a casual weeknight meal, or add these to a holiday spread alongside Loaded Green Bean Casserole and Sausage Cornbread Dressing.
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This post was originally published in November 2018 and has been updated.
Potatoes are a staple at the dinner table in our house. We love them in all forms, from roasted potatoes to this cheesy hashbrown potatoes deluxe casserole.
We especially love mashed potatoes, and a secret ingredient is the key to the make-ahead success of this recipe.
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Why This Recipe Works
- These potatoes are ideal as a make-ahead dish. The addition of cream cheese lends a silky consistency to these fluffy mashed potatoes, so when reheated, they retain a just-mashed creaminess.
- Mashed potatoes are perfect all year long. They are a fixture during the holidays but are equally fitting for a casual weeknight dinner. Serve these as a side dish with beef, poultry, pork, or fish. You can also use this recipe as a base for my Baked Potato Casserole.
- This recipe serves four, and you can easily double or triple it for holiday dinners or special occasions. Making these potatoes for a crowd is easy with this delicious make-ahead recipe—just scale the recipe as needed.
- Fluffy mashed potatoes are always a crowd favorite. Our family also loves Bacon Cheddar Mashed Potatoes and Garlic Red Skin Mashed Potatoes.
Ingredient Notes
- Potatoes: Both Russet and Yukon gold potatoes work well for mashing. Peel the potatoes before dicing them to achieve a creamy texture.
- Heavy cream adds richness and creaminess to the potatoes.
- Cream cheese is my secret ingredient. It lends a silky smooth texture to the mashed potatoes and prevents them from drying out when reheated.
See the recipe card for complete instructions and ingredient amounts.
How to Make Mashed Potatoes with Cream Cheese
Step 1: Peel and dice the potatoes. Add them to salted water, bring it to a boil, and simmer until the potatoes are fork-tender. Drain.
Step 2: Meanwhile, warm the cream, butter, and black pepper in a small saucepan.
Step 3: Add the cream cheese to the warm pot used to cook the potatoes. Using a potato ricer, rice the potatoes into the pot.
Step 4: Add the warm cream and butter mixture to the potatoes. Stir until well combined. Season to taste with salt and pepper, and serve.
Expert Tips
- Cut the potatoes into uniform 1-inch pieces to ensure they cook evenly.
- Salt the water used to cook the potatoes to get flavor into the potatoes themselves.
- Drain the potatoes thoroughly so excess water doesn't get into the mashed potatoes.
- Process the cooked potatoes using a potato ricer. A ricer creates a fine texture, which results in light, creamy, and fluffy mashed potatoes.
- To make ahead, prepare as directed and transfer the potatoes to a baking dish. Cool, cover, and refrigerate until ready to bake and serve.
- To reheat, bring the baking dish to room temperature. Cover with foil and bake at 350℉ for approximately 45 minutes or until heated through. The potatoes may brown slightly around the edges, but the texture will be smooth and creamy.
Make-Ahead Mashed Potatoes with Cream Cheese FAQs
Mashed potatoes are a wonderful canvas for layering flavors. Fold in sauteed leeks or top with crispy prosciutto. Stir in roasted garlic or garnish with chopped chives. Add cheese like Parmesan or Gruyere. There are so many delicious options.
The potatoes will cook much faster when cut into smaller pieces. I recommend cutting the potatoes into 1-inch cubes. They will cook quickly and will also fit nicely in the potato ricer for processing.
Absolutely. This recipe is perfect as a make-ahead dish. These potatoes can easily be made 1-3 days in advance and refrigerated until ready to reheat and serve. Simply bring the dish to room temperature. Cover with foil and bake at 350℉ for approximately 45 minutes or until heated through.
Other Side Dishes You Will Love
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📖 Recipe Card
Make-Ahead Mashed Potatoes with Cream Cheese
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EQUIPMENT
Ingredients
- 2½ pounds russet potatoes
- ¾ cup heavy cream (plus extra as needed)
- 4 tablespoons unsalted butter (½ stick)
- ½ teaspoon black pepper
- 4 ounces cream cheese (softened and cut into small cubes)
- salt and black pepper (to taste)
Instructions
- Peel potatoes and cut them into one-inch cubes. Add to a heavy pot with cold, salted water and bring to a boil. Cook until fork-tender, approx. 10-12 minutes. Drain.
- Meanwhile, add the cream, butter, and black pepper to a small saucepan set over low heat. Warm the cream until the butter is melted.
- After draining the potatoes, add the cream cheese to the warm pot. Using a potato ricer, rice the potatoes in batches into the pot. Then, pour the warm cream and butter mixture over the potatoes. Stir together until well incorporated. Additional cream can be added if needed. Season with salt and pepper to taste.
- To serve immediately, spoon the mashed potatoes into a serving dish. Top with a pat of butter, if desired. Serve.
- To reheat later, spoon the mashed potatoes into a casserole dish. Let cool completely. Cover with plastic wrap and refrigerate. When ready to reheat, bring the casserole dish to room temperature. Cover with foil and bake in a 350℉ oven until warm through, approx. 35-45 minutes.
Notes
- Cut the potatoes into uniform 1-inch pieces to ensure they cook evenly.
- To flavor the potatoes, salt the water used to cook them.
- Drain the potatoes thoroughly so excess water doesn't get into the mashed potatoes.
- A potato ricer creates mashed potatoes with a light and creamy texture. Alternatively, a potato masher can be used.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
I love this recipe's make-ahead flexibility, making it ideal for the holidays.