Make-Ahead Mashed Potatoes are the secret weapon to making a dinner party or a family meal far less stressful. The name isn’t a misnomer; you can make Make-Ahead Mashed Potatoes up to two days beforehand, leaving you with what is normally a rather involved side dish, ready on demand. And this recipe doesn’t skimp out on the flavor either; it’s fluffy and creamy with just a hint of cheese and tang to keep things exciting. A little onion salt also helps elevate the whole thing to amazing territory, and everyone who has a serving (or two) will agree!
Ingredients
- 5 pounds baking potatoes
- 6 ounces cream cheese, softened
- 1 (8-ounce) container sour cream
- 1/2 cup butter or margarine, softened
- 1/2 cup milk
- 2 teaspoons onion salt
- paprika or chopped fresh parsley, optional, for garnish
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –Peel the potatoes and cut them into 1-inch cubes.
Step 4 –Cook the potatoes in a medium saucepan in boiling water (enough so the potatoes are covered) until tender, about 15-20 minutes.
Step 5 –Drain the potatoes and place them into a large mixing bowl.
Step 6 –Add the cream cheese, the sour cream, the butter, the milk, and the onion salt to the potatoes
Step 7 –Beat the potato mixture at medium speed with an electric mixer until smooth and fluffy, careful not to overbeat.
Step 8 –Spoon the mixture into the prepared baking dish.
Step 9 –Bake the mashed potatoes until thoroughly heated through, about 50 minutes. Alternatively, you can chill the mashed potatoes for up to 2 days before baking, leaving the chilled mashed potatoes at room temperature for 30 minutes before placing them in the oven at 325 degrees F.
Step 10 –Serve, garnished with the paprika or the parsley.