These make-ahead mashed potatoes are rich, extra creamy, and designed to be prepared in advance without losing their smooth texture. A blend of butter, cream cheese, and half-and-half gives the potatoes a silky consistency that reheats beautifully. This method is perfect for holiday meals or busy gatherings because the potatoes can be refrigerated for up to two days before serving. When warmed, they stay fluffy, flavorful, and comforting—just like freshly made mashed potatoes, but without last-minute stress.
Ingredients
- 5 pounds russet potatoes, peeled and cut into chunks
- 1 cup butter
- 1 package (8 oz) cream cheese, softened
- ½ to 1 cup half-and-half (as needed for creaminess)
- Salt, to taste
- Black pepper, to taste
- Butter, for topping
Instructions
- Place the potato chunks in a large pot and cover them with cold water. Add a generous amount of salt.
- Bring the pot to a boil and cook until the potatoes are very tender when pierced with a fork.
- Drain thoroughly, letting the steam escape to prevent excess moisture.
- Mash the potatoes until mostly smooth.
- Add the butter and cream cheese, stirring until fully melted and incorporated.
- Pour in enough half-and-half to reach a creamy, fluffy consistency.
- Season with salt and pepper to taste.
- Transfer the potatoes to a baking dish and dot the top with additional butter.
- Cover the dish and refrigerate for up to two days.
- When ready to serve, bake at 350°F until the potatoes are warmed through and the top is lightly golden, about 30–40 minutes.
- Stir gently before serving for the best texture.
Recipe Info
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: About 1 hour 5 minutes
- Servings: 10–12
- Cuisine: American
- Course: Side Dish
Tips & Variations
- Warm the half-and-half slightly before adding for smoother blending.
- Add roasted garlic for a deeper, savory flavor.
- Use Yukon Gold potatoes for a naturally buttery taste.
- Sprinkle with paprika or chives before reheating for color and freshness.
- For an extra-rich version, add sour cream along with the cream cheese.
Approximate Nutrition (per serving, estimate)
- Calories: ~280–350
- Carbohydrates: ~28–32 g
- Protein: ~4–6 g
- Fat: ~16–22 g
- Fiber: ~2 g
Ingredients
Method
- Place the potato chunks in a large pot and cover them with cold water. Add a generous amount of salt.
- Bring the pot to a boil and cook until the potatoes are very tender when pierced with a fork.
- Drain thoroughly, letting the steam escape to prevent excess moisture.
- Mash the potatoes until mostly smooth.
- Add the butter and cream cheese, stirring until fully melted and incorporated.
- Pour in enough half-and-half to reach a creamy, fluffy consistency.
- Season with salt and pepper to taste.
- Transfer the potatoes to a baking dish and dot the top with additional butter.
- Cover the dish and refrigerate for up to two days.
- When ready to serve, bake at 350°F until the potatoes are warmed through and the top is lightly golden, about 30–40 minutes.
- Stir gently before serving for the best texture.
Notes
- Carbohydrates: ~28–32 g
- Protein: ~4–6 g
- Fat: ~16–22 g
- Fiber: ~2 g
FAQs
- Can I freeze these mashed potatoes?
Yes, but they reheat best when refrigerated rather than frozen. - How long can they stay in the fridge?
Up to two days before serving. - Why use cream cheese?
It helps the potatoes stay creamy and smooth after reheating. - How do I reheat without drying out the potatoes?
Cover the dish tightly and stir in a splash of warm half-and-half if needed.
