Creamy Make Ahead Mashed Potatoes
These Make Ahead Creamy Mashed Potatoes don’t have to be made ahead if you don’t want to. You can eat them as soon as you make them if you want – or you can make them a couple days ahead. They are the richest, most delicious, & most decadent mashed potato I’ve ever had. EVER.
This recipe is my go-to mashed potatoes for every single holiday meal – and has been for well over a decade now. They are the creamiest, richest, most delicious mashed potatoes that I have ever had. EVER. Just thinking about them makes me drool.
Obviously the flavor & creaminess is the number one reason that I make these, but the make ahead part is definitely a huge plus. With all the madness of a holiday dinner, you’ve got enough going on without having to worry about creaming some potatoes. You can make these a couple days before your meal with no issues.
You don’t have to make them ahead if you don’t want to though. If you want to eat them as soon as you make them, go right on ahead. They are amazing either way.
These are ‘special’ mashed potatoes to us because of how rich they are, so we usually only serve them on special occasions but if you want them along with your Tuesday night pot roast, have at it. They are seriously the best mashed potatoes I’ve ever tasted.
Absolute Heaven… in potato form. 😉
Creamy Make-Ahead Mashed Potatoes
- 5 pounds russet potatoes
- 3/4 cups Butter
- 1 8 oz package cream cheese softened
- 3/4 cups half & half
- 1 tablespoon garlic powder or more if you like it really garlic-y
- 3/4 teaspoon - 1 teaspoon Seasoning Salt
- 1/2 teaspoon - 1 teaspoon Black Pepper
- Peel & cut the potatoes into chunks, roughly about the same size. Rinse your potatoes & place in a large pot. Cover with hot water by a couple inches. Bring to a boil and cook for about 20-30 minutes, until fork tender but not falling apart.
- Drain the potatoes in a large colander. Place the drained potatoes back into the pot & place the pot on the stove. Mash the potatoes over low heat with a potato masher, allowing all the steam to escape.
- Turn off the stove and add 1 ½ sticks of butter, the cream cheese, and the half-and-half. Mash it all up to mix. Stir in the garlic powder. Season to taste with seasoning salt (I like Lawry's) & black pepper.
- Mix the potatoes well & place in a medium to large sized baking dish. Dot the top with a few pats of butter and place them in an oven preheated to 350 degrees and heat until butter is melted and potatoes are warmed through.
- Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 30 minutes or until warmed through.
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The best make ahead potatoes I’ve ever made. I used Yukon Gold potatoes & less garlic, but everything the same. Better than slow cooker recipes I’ve tried over the years. ⭐️⭐️⭐️⭐️⭐️
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