Baked Mashed Potatoes (Made Ahead Recipe)
This classic make-ahead recipe for mashed potatoes can be made the day before, and baked when you're ready to serve them.
Ingredients
- 5 lbs russet or yukon gold potatoes
- 2 tablespoons + 1½ teaspoons salt
- 8 oz cream cheese
- 1 cup sour cream
- 6 tablespoons melted butter divided
- For garnish: paprika, chopped chives, or parsley
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Instructions
- Peel the 5 lbs russet or yukon gold potatoes and cut into 2-inch pieces. Place in a large saucepan or stockpot (I used a 5 quart size). Fill the pot with enough water to cover the potatoes, and add 2 tablespoons salt to the water.
- Place the pot over high heat and bring to a boil. Reduce the heat and cook for 20 minutes, or until the potatoes can easily be pierced with a fork.
- Drain the potatoes and place back in the pot, and place on the still-warm stove for the potatoes to steam for 5 minutes (this removes excess moisture).
- Place the potatoes in the bowl of a stand mixer, and mix on low until mostly smooth. Add the 8 oz cream cheese, 1 cup sour cream, 4 tablespoons melted butter, and remaining 1½ teaspoons salt. Mix on low until smooth.
- Taste and season with additional salt if desired.
- Pour into a 13x9-inch baking dish. Let cool slightly, then place in the refrigerator, covered, for up to 24 hours.
- When you’re ready to serve the potatoes, preheat the oven to 350°F. Drizzle the remaining 2 tablespoons melted butter over the top.
- Cover with foil and bake for 30–35 minutes, or until the potatoes are heated through.
- Garnish with parsley, paprika, and/or chopped chives. Drizzle with another 1–2 tablespoons of butter if you’d like.
Notes
No stand mixer? You can mash the potatoes with a hand mixer or by hand with a potato masher or ricer. Take care not to overmix the potatoes, which can make them gummy.
You can mix-ins such as roasted garlic, cooked & crumbled bacon, or shredded cheese (like cheddar or parmesan) to the potatoes when you're mixing them. If you add bacon or cheese, you may need to dial back the salt a bit.
Leftovers will keep for 4–5 days in the fridge.
You can freeze these mashed potatoes as well. To freeze the whole casserole, cover it tightly with two layers of foil, and freeze for up to one month. Defrost in the fridge for two days, and reheat as directed.
Nutrition
Calories: 360kcalCarbohydrates: 42gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 55mgSodium: 791mgPotassium: 1016mgFiber: 5gSugar: 3gVitamin A: 662IUVitamin C: 45mgCalcium: 75mgIron: 2mg
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