Creamy Make-Ahead Mashed Potatoes (Printer-Friendly)

Prep these creamy, fluffy mashed potatoes ahead of time. Pure comfort with rich dairy and buttery smoothness.

# What You’ll Need to Cook:

→ Potatoes

01 - 2 kilograms Russet or Yukon Gold potatoes, peeled and cut into large cubes

→ Dairy

02 - 225 grams cream cheese, at room temperature
03 - 250 grams sour cream, at room temperature
04 - 120 millilitres half and half, warmed
05 - 85 grams unsalted butter, melted, plus additional for greasing

→ Seasonings

06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 2 teaspoons kosher salt
09 - 0.5 teaspoon freshly cracked black pepper

→ Optional Garnishes

10 - Chopped fresh chives or green onions
11 - Additional melted butter

# Steps to Prepare:

01 - Peel and cube potatoes. Place them in a large pot, cover fully with cold water, and bring to a boil. Reduce heat to medium and simmer for approximately 20 minutes, or until the potatoes are fork-tender.
02 - Drain potatoes thoroughly in a colander. Return them to the pot and heat over low for 1 minute to evaporate excess moisture.
03 - Mash the hot potatoes using a potato masher or ricer until smooth.
04 - Add cream cheese, sour cream, warmed half and half, melted butter, garlic powder, onion powder, salt, and black pepper to the potatoes. Gently fold together until fully combined.
05 - For extra creamy potatoes, use a hand mixer and beat on high speed for 1–2 minutes until light and fluffy.
06 - Spread potatoes evenly into a buttered baking dish. Cover tightly with foil and refrigerate for up to 2 days.
07 - Preheat oven to 175°C. Bake covered mashed potatoes for 35–45 minutes, or until heated through. Remove foil, top with additional melted butter and chopped chives as desired before serving.

# Extra Cooking Tips:

01 - Starchy potatoes such as Russet or Yukon Gold yield the fluffiest texture for mashed dishes.
02 - Mash potatoes while hot and incorporate room temperature dairy for smooth results.
03 - Mashed potatoes may be cooled and frozen for up to 3 months; thaw overnight in the refrigerator before reheating in the oven.
04 - Greek yogurt can be used as a substitute for sour cream; whole milk or heavy cream can replace half and half.