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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are creamy Yukon Gold potatoes enriched with warm milk, butter, cream cheese, and sour cream. Bake the chilled casserole covered until the center reaches 165°F for a smooth, savory side dish with a buttery top.
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Prep Time 15 minutes
Cook Time 1 hour 23 minutes
cooling and chilling 2 days 30 minutes
Total Time 2 days 2 hours 8 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 468
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 3 qt cold water
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt remaining, divided
  • 0.75 cup whole milk
  • 10 tbsp unsalted butter divided
  • 1 block (8 oz) cream cheese softened
  • 1 cup sour cream at room temperature
  • 0.5 tsp black pepper

Equipment

  • 1 8-quart stockpot
  • 1 9x13-inch metal baking dish

Method
 

  1. Put the potatoes, 3 quarts water, and 1 tablespoon salt in an 8-quart stockpot.
  2. Bring the mixture to a boil over high heat.
  3. Simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes well, return them to the pot, and cook over low heat for 1 to 2 minutes, stirring, until the surface moisture evaporates; remove from the heat.
  5. Warm the milk and 7 tablespoons butter in a microwave-safe bowl in 30-second bursts, stirring, until the butter melts and the milk is warm, about 1 minute.
  6. Mash the potatoes with the warm milk mixture, cream cheese, sour cream, remaining 1 teaspoon salt, and black pepper until creamy.
  7. Grease a 9x13-inch metal baking dish with 1 tablespoon butter.
  8. Spread the potatoes in the dish and dot with the remaining 2 tablespoons butter.
  9. Cool uncovered until no longer steaming, about 20 to 30 minutes.
  10. Cover tightly and refrigerate for up to 2 days; refrigerate within 2 hours of cooking.
  11. When ready to serve, heat the oven to 350°F.
  12. Cover the cold casserole tightly with foil and bake for 45 to 60 minutes, until the center reaches 165°F.

Notes

For the creamiest texture, mash while the potatoes are hot and add the warm milk mixture. Refrigerate tightly covered for up to 2 days; freezing is not recommended for best texture. For a dairy-free variation, use unsweetened plant milk and dairy-free butter, cream cheese, and sour cream.