Creamy Make-Ahead Mashed Potatoes
The ultimate holiday side dish, these cream mashed potatoes are rich, and indulgent and can be made in advance to reduce stress on the day you need them.
Servings: 10 servings
Ingredients
- 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
Instructions
- 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.