Make-Ahead Mashed Potatoes

This past week, I’ve been sharing my favorite Turkey Day recipes with you.  Now let’s talk about the one dish I HATE to make on my favorite cooking day of the year: Mashed Potatoes.  Oh, I love em’ just as much as you do BUT… in the final hour of cooking, when I’m trying to get 15 dishes on the table, at the same time, and all hot… peeling, sweating over a boiling cauldron, getting them through a ricer, seasoning- it’s just not enjoyable for me!

Many chefs insist (and I used to be one of them) that potatoes taste best when made just before sitting down to dinner.  But I’ve since changed my mind after working out this do-ahead version.  I think it rivals any mashed potato side I’ve ever had.  This year, do yourself a favor and get this dish out of the way the night before.  Oh and one more thing… nobody use the word “diet” around this recipe.  It’s a holiday for crying out loud!  Thanks. 😉

Make-Ahead Mashed Potatoes

Serves 12


5 pounds potatoes (I like to go old-school and use russet potatoes for this)

2 teaspoons salt

1 stick unsalted butter

1 8-ounce package of cream cheese

1 cup sour cream

1/2 cup milk

2 teaspoons salt


Peel potatoes and cut into 1 1/2-inch chunks.

Place potatoes in a large pot and add COLD water, enough to cover potatoes by about 1-inch.

Stir in 2 teaspoons salt.

On medium heat, bring potatoes to a low boil, uncovered, and cook unitl tender, about 8-12 minutes.

Drain potatoes and pass through a ricer, food mill or china cap back into large pot.  (You can also go “old school” and use a potato masher- won’t be as creamy, but still effective.)

Gently fold in butter, cream cheese, sour cream, milk and salt until all is evenly combined.  Add more salt to your taste as needed.  (Note: you can serve them now and they will be delicious but continue on for make-ahead…)

Spoon potatoes into a lightly greased 13x9x2 baking dish.  Cover and refrigerate for up to 2 days.

When ready to heat, let dish sit out at room temperature for 30 minutes before baking.

Bake at 350, uncovered for 30 minutes or until hot all the way through.

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