Make-Ahead Mashed Potatoes (Printable)

Fluffy, buttery mashed potatoes prepared ahead for easy serving at gatherings. Rich flavor, simple to make.

# What You'll Need:

→ Potatoes

01 - 4 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 1 cup whole milk
03 - 8 tablespoons unsalted butter, plus additional for topping
04 - 4 ounces cream cheese, softened
05 - 1/2 cup sour cream

→ Seasonings

06 - 2 teaspoons kosher salt, plus extra for boiling
07 - 1/2 teaspoon freshly ground black pepper

# Directions:

01 - Place the peeled potato chunks in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 20 minutes.
02 - Drain the potatoes thoroughly and return them to the pot. Set over low heat for 1 to 2 minutes, stirring gently to evaporate excess moisture.
03 - Warm the milk and butter in a saucepan over low heat until the butter is fully melted.
04 - Use a potato masher or ricer to mash the potatoes until smooth and free of lumps.
05 - Add the warm milk and butter mixture, cream cheese, and sour cream to the mashed potatoes. Stir until the mixture is creamy and homogeneous.
06 - Incorporate kosher salt and black pepper into the mashed potatoes. Taste and adjust seasoning as preferred.
07 - Spread the mashed potatoes in a buttered 9x13-inch baking dish. Dot the surface with additional butter.
08 - Cover the dish and refrigerate for up to two days before baking.
09 - Preheat oven to 350°F. Cover potatoes with foil and bake for 30 to 40 minutes until heated throughout. For a browned top, remove foil for the last 10 minutes of baking.

# Expert Advice:

01 -
  • Uses familiar pantry ingredients you likely have on hand
  • Can be fully prepared and refrigerated up to two days ahead
  • Stays creamy and never dry after reheating
  • Reliable for large gatherings or potlucks
  • Frees up stovetop and oven on busy cooking days
02 -
  • High in comforting creaminess and flavor
  • Can be frozen for even more advanced prepping
  • Safe for gluten-free diets with careful dairy selection
03 -
  • Always start with cold water so potatoes cook evenly and gently
  • Take the time to thoroughly dry potatoes after boiling for the fluffiest result
  • Never skip warming the milk and butter—it keeps potatoes smooth and luxurious

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