The addition of cream cheese lends an extra creamy texture to these Best Make-Ahead Fluffy Mashed Potatoes. This recipe works very well as a make-ahead dish and can easily be scaled up for larger crowds. Perfect for casual weeknight meals or holiday spreads.
This post was originally published in November 2018 and has been updated.
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Why you will love this
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.
This recipe serves four, generously. You can easily double or triple the recipe 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 Ranch Mashed Potatoes, Garlic Red Skin Mashed Potatoes, and Mashed Potatoes with Caramelized Shallots and Sage Brown Butter.
Ingredients
These mashed potatoes are easy to prepare and come together with just four ingredients plus salt and pepper.
- 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 - This is my secret ingredient. Cream cheese lends a silky smooth texture to the mashed potatoes. When reheated, the cream cheese prevents the potatoes from drying out.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Peel and dice the potatoes. Add to salted water, bring to a boil, and simmer until fork-tender. Drain.
- While the potatoes cook, warm the cream and butter in a small pan.
- Use a potato ricer or masher to break down the potatoes.
- Add the warm cream and butter mixture and the cream cheese to the potatoes.
- Stir to combine. The softened cream cheese will melt into the hot potatoes.
- Season to taste with salt and black pepper and serve.
- 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 dish to room temperature. Cover with foil and bake at 350 degrees for approx. 45 minutes or until heated through. The potatoes may brown slightly around the edges, but the texture will be smooth and creamy.
Tips for making
- Cut the potatoes into uniform pieces to ensure they cook evenly. I like to cut the potatoes into 1-inch cubes.
- 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.
- Use a potato ricer to process the cooked potatoes. A ricer creates a fine texture which results in light, creamy, fluffy mashed potatoes.
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Recipe 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. The potatoes 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 degrees for approx. 45 minutes or until heated through.
Other side dishes
- Creamed Corn with Pancetta
- Sausage Cornbread Dressing
- Roasted Green Beans with Orange Butter and Crispy Pancetta
- Roasted Honeynut Squash with Cranberries, Pecans and Bacon
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📖 Recipe Card
Best Make-Ahead Fluffy Mashed Potatoes
EQUIPMENT
Ingredients
- 2½ pounds russet potatoes
- ¾ cup heavy cream (plus extra as needed)
- 4 tablespoons unsalted butter (½ stick)
- 4 ounces cream cheese (softened and cut into small cubes)
- salt and pepper
Instructions
- 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. Drain.
- Meanwhile, add the cream and butter to a small saucepan set over low heat. Warm the cream until the butter is melted.
- Using a potato ricer, rice the potatoes in batches into the pot that you cooked the potatoes in. 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℉ oven until warm through, approx. 35-45 minutes.
Notes
- Cut the potatoes into uniform pieces to ensure they cook evenly. I like to cut the potatoes into 1-inch cubes.
- 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.
- 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.
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