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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are creamy Yukon Gold potatoes mixed with cream cheese, butter, and warm milk, then baked until the center reaches 165°F. Prepare the dish up to 24 hours ahead for an easy, hot side at serving time.
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Prep Time 30 minutes
Cook Time 1 hour 27 minutes
Cooling, chilling, and resting 1 day 30 minutes
Total Time 1 day 2 hours 27 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb Yukon Gold potatoes
  • 1 tbsp kosher salt plus 1 tsp, divided
  • 1 cup whole milk
  • 0.5 cup unsalted butter
  • 1 package (8 oz) cream cheese softened
  • 0.5 tsp black pepper
  • 1 nonstick cooking spray as needed

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Peel the potatoes and cut them into 1 1/2-inch pieces.
  2. Put the potatoes in an 8-quart pot, cover with cold water by 1 inch, and add 1 tablespoon of the kosher salt.
  3. Bring the water to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until a fork slides easily into the potatoes.
  4. Drain the potatoes well and return them to the pot over low heat for 1–2 minutes, stirring gently, until excess moisture evaporates.
  5. In a small saucepan, warm the milk and butter over low heat until the butter melts and the mixture is steaming; do not let it boil.
  6. Mash the potatoes, then mix in the cream cheese, warm milk mixture, remaining 1 teaspoon kosher salt, and pepper just until smooth.
  7. Coat a 9x13-inch baking dish with nonstick cooking spray and spread the potatoes in it.
  8. Cool for 20 minutes, cover tightly, and refrigerate for up to 24 hours.
  9. When ready to serve, preheat the oven to 350°F.
  10. Bake the covered dish for 50–65 minutes, until the center reaches 165°F.
  11. Let rest for 10 minutes before serving.

Notes

For the fluffiest texture, let excess moisture evaporate from the drained potatoes before mashing. The assembled dish can be refrigerated for up to 24 hours before baking; store leftovers covered in the refrigerator for up to 4 days. Freezing is not recommended because the texture may become grainy. For a dairy-free version, use unsweetened plant milk, dairy-free butter, and dairy-free cream cheese.