Description
These creamy, buttery mashed potatoes can be made ahead of time and reheated without losing their fluffy texture. Perfect for holidays or busy meal prep, they stay rich and smooth thanks to a touch of cream cheese and sour cream.
Ingredients
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5 lbs russet or Yukon gold potatoes, peeled and cut into chunks
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1/2 cup unsalted butter, softened
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8 oz cream cheese, softened
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1/2 cup sour cream
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1/2 cup whole milk (or heavy cream)
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1 teaspoon garlic powder (optional)
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Salt and black pepper, to taste
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2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
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Cook the Potatoes – Place the peeled and chopped potatoes in a large pot of cold salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
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Mash & Mix – Return the potatoes to the pot. Mash them with a potato masher or hand mixer. Add the butter, cream cheese, and sour cream, mixing until smooth.
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Add Milk & Seasonings – Gradually add milk, stirring until creamy. Season with salt, black pepper, and garlic powder (if using).
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Store or Bake – Transfer to a buttered baking dish, cover, and refrigerate for up to 2 days.
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Reheat & Serve – When ready to serve, bake at 350°F (175°C) for 30-40 minutes, or until heated through. Stir once halfway through and add extra milk if needed. Garnish with fresh chives.
Notes
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Make-Ahead Tip: Store mashed potatoes in an airtight container in the fridge for up to 2 days before reheating.
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Freezer Option: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat.
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Reheating Alternative: Reheat on the stovetop over low heat, stirring in extra milk or butter as needed.