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Creamy Make-Ahead Mashed Potatoes with Cream Cheese

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These incredibly creamy mashed potatoes get their velvety texture from cream cheese and can be made up to two days ahead. Perfect for stress-free holiday dinners, this recipe delivers rich, smooth potatoes that reheat beautifully.

Ingredients

Scale
  • 4 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces full-fat cream cheese, softened
  • 1/2 to 3/4 cup whole milk, warm
  • 1 to 1.5 teaspoons fine sea salt, plus more for boiling water
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Peel the potatoes and cut them into uniform 2-inch chunks. Rinse in cold water to remove excess starch.
  2. Place the potato chunks in a large stockpot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a medium simmer. Cook for 15 to 20 minutes, until fork-tender.
  3. Drain the potatoes thoroughly in a colander and let them sit for 2 to 3 minutes to steam dry.
  4. While the potatoes drain, warm 1/2 cup of whole milk in a small saucepan or microwave until warm to the touch.
  5. If using a ricer, pass the hot potatoes through it into a large mixing bowl. If using a hand masher, mash them in the pot until smooth but not overworked.
  6. Add the softened butter and cream cheese to the hot potatoes. Fold gently with a spatula or wooden spoon until just combined and no streaks remain. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  7. Pour in the warm milk slowly, folding as you go. Start with 1/2 cup and add more if needed until creamy and smooth. Taste and adjust salt and pepper. Fold in garlic powder if using.
  8. Let the mashed potatoes cool to room temperature, about 20 to 30 minutes. Spread into a greased 9×13-inch baking dish or transfer to a slow cooker insert. Cover tightly and refrigerate for up to 2 days, or freeze for up to 1 month.
  9. To reheat from refrigerated: Add a splash of warm milk or melted butter, cover with foil, and reheat at 350°F for 20 to 30 minutes. From frozen: Thaw overnight in the refrigerator, then reheat at 350°F for 35 to 45 minutes, stirring halfway.

Notes

For the fluffiest potatoes, avoid over-mixing. A potato ricer gives the smoothest texture. Salt the boiling water generously to season potatoes from the inside out. Warm the dairy before adding to prevent cooling the potatoes. Let potatoes steam dry after draining to avoid watery mash. The flavors deepen after a day in the fridge.

Nutrition

Keywords: make-ahead mashed potatoes, creamy mashed potatoes, cream cheese mashed potatoes, holiday side dish, Thanksgiving potatoes, make ahead, easy mashed potatoes

Find it online: https://breezybake.com/creamy-make-ahead-mashed-potatoes-with-cream-cheese/