These Make-Ahead Mashed Potatoes have become a holiday staple at my house. You can prepare them a day or two ahead of time, refrigerate them, then bake them on the day of. It’s a great time saver, and these mashed potatoes are absolutely incredible. Creamy and buttery, with a slightly crunchy golden crust on top. These make-ahead mashed potatoes are truly heavenly.
This recipe is a combination of my own traditional mashed potato recipe and The Pioneer Woman’s Creamy Mashed Potatoes. I’ve been making these for several years now, and they are always a huge hit! I make these the night before Thanksgiving and pop them in the refrigerator. They get pretty chilly overnight, so I take them out several hours in advance before baking them.
The secret to really great mashed potatoes is to drain them really well, so if you are doubling this recipe, make sure you drain the potatoes in two batches. Ten pounds of potatoes don’t drain as well when dumped into a colander all at once.
I like to use a hand masher for my mashed potatoes, but a potato ricer or a hand mixer works wonderfully too! Once you have the mashed potatoes ready, transfer them to a casserole dish.
The butter dotted on top of the potatoes gives them the wonderful golden crust!
You may also like my Corn Casserole recipe!
- 5 pounds of russet potatoes peeled and cut into 2 inch chunks
- 12 tablespoons of butter 1 1/2 sticks
- 1 teaspoon of kosher salt
- 1/2 teaspoon of white pepper
- 8 oz of softened cream cheese
- 1 cup of half and half heated
Place potatoes in a large pot and fill with water.
Bring potatoes to a boil, then reduce heat and let simmer for 15 to 20 minutes.
Once potatoes are tender, drain really well in a colander.
Return potatoes to pot.
Cube one stick of butter and add to hot potatoes.
Sprinkle in salt and pepper and begin mashing using a hand masher.
Mash until smooth.
Add softened cream cheese and mash until combined.
Stir in hot half and half.
Transfer potatoes to a baking dish.
Slice remaining butter into six slices and lay on top of mashed potatoes.
Bake potatoes at 350 for 35-45 minutes until top is golden brown.
Sprinkle with finely diced chives.
Thank you Ree – The Pioneer Woman, for inspiring this recipe!
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