Make Ahead Mashed Potatoes

Ainekset

5 lb potatoes (peeled and cut into chunks)

½ cup half & half (or milk, gently warmed)

½ cup salted butter, gently warmed

1 cup sour cream

8 oz cream cheese (softened to room temperature)

1 tsp kosher salt (divided: ½–1 tsp for boiling; then up to ½–¾ tsp to taste when mixing)

½ tsp onion powder

1 tsp garlic powder (optional)

¼ tsp black pepper

Butter for topping (optional, 2–3 pats)

Chives for garnish (optional)

Nonstick cooking spray for pan

Ohjeet

Prep the Potatoes:

Peel a 5 lb bag of potatoes and cut them into large chunks for faster, more even cooking.

Place potatoes in a large pot and cover with water. Sprinkle with about ½ to 1 teaspoon kosher salt.

Boil:

Bring to a boil over medium to medium-high heat.

To prevent boiling over, lay a wooden spoon across the top of your pot (a little trick from Mary Katherine!).

Boil for about 20 minutes, or until a knife slides easily through the potatoes.

Drain and Mix:

Drain well and transfer potatoes to a mixing bowl or the bowl of your stand mixer.

In a microwave-safe bowl, gently warm together the half & half and butter (about 40 seconds; butter doesn’t have to be fully melted).

Add warmed butter/half & half, room-temp cream cheese, and sour cream to the hot potatoes.

Season with about ½ teaspoon kosher salt, ½ teaspoon onion powder, 1 teaspoon garlic powder (optional), and ¼ teaspoon black pepper.

Beat with a mixer until creamy and smooth. Taste and adjust seasonings as needed. Mary Katherine likes hers extra creamy, so she bumps up the speed for a bit at the end.

Pan & Store:

Spray a 9x13-inch (or similar) baking dish with nonstick spray.

Spoon mashed potatoes into the prepared dish.

Let cool a bit, then cover tightly with a lid or plastic wrap and foil. Refrigerate up to 3 days.

Bake to Serve:

When ready to serve, preheat oven to 350°F (175°C).

If desired, dot the top with extra butter before baking.

Bake, covered, for 35–45 minutes until hot and edges are just starting to crisp.

Stir to make them nice and creamy, garnish with chives if you like, and serve! No one will know you made these ahead of time—they taste just-made.