Best Make-Ahead Mashed Potatoes – The addition of cream cheese makes these mashed potatoes extra creamy and smooth. This recipe works very well as a make-ahead dish.
Mashed potatoes are one of my family’s favorite side dishes. And, they always have a place on our holiday table. They pair perfectly with turkey for Thanksgiving or with prime rib for Christmas. But when I’m hosting Thanksgiving or Christmas dinner, I don’t want to be mashing potatoes at the last minute before serving dinner. Make-ahead mashed potatoes sound ideal, but only if they retain that silky, just-mashed consistency.
Creamy mashed potatoes start with the addition of a warm cream and butter mixture. Then, the key ingredient is added – cream cheese. Incorporating cream cheese yields the silkiest, creamiest mashed potatoes. And, when the mashed potatoes are reheated in the oven, they will retain that creamy, just-mashed consistency.
The method for mashing the potatoes is equally important to the texture. I prefer using a ricer to “rice” the cooked potatoes. This results in a very fine texture. Then, the potatoes come together easily when the warm cream and butter mixture is added. Next comes the cream cheese. Add softened cream cheese, cut into small pieces, to the potatoes and fold in until melted and combined. The potatoes will have a very silky and smooth consistency.
The mashed potatoes can be served immediately. If making ahead, spoon the mashed potatoes into a baking dish, let cool, cover, and refrigerate. When reheating, bring the dish to room temperature. Cover with foil and bake in a 350-degree oven. The potatoes may brown slightly around the edges, but they will still have the same smooth, silky texture as they did when they were first mashed. Perfectly creamy and delicious!
I hope you add these make-ahead mashed potatoes to your holiday menu.
Here are some other holiday sides you may enjoy.
Best Make-Ahead Mashed Potatoes
- 5 pounds russet potatoes
- 1 1/2 cups heavy cream, plus extra if needed
- 1 stick butter
- 8 ounces cream cheese, softened and cut into small cubes
- salt and pepper
- Peel potatoes and cut 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 once boiling.
- Meanwhile, add cream and butter to a small saucepan set over low heat. Warm the cream until the butter is melted.
- When the potatoes are fork tender, drain. Using a ricer, rice the potatoes into the warm pot. The potatoes will need to be done in batches. When all the potatoes have been riced, pour the warm cream and butter mixture over the potatoes. Stir gently to combine. Next, add the cream cheese and stir to incorporate. 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. 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-degree oven until warm through, approx. 35-45 minutes.