Creamy Make-Ahead Mashed Potatoes
This creamy make-ahead mashed potato recipe is a game changer for busy cooks and holiday hosts alike! Rich with the lusciousness of cream cheese and sour cream, these mashed potatoes can be prepared in advance and stored in the refrigerator. They can be easily reheated in the oven or the slow cooker, ensuring that you have a comforting side dish ready to go whenever you need it. Perfectly seasoned and irresistibly fluffy, these mashed potatoes are not just a side comfort food but a family favorite that will make your gatherings feel even more special!
N/A
Servings
248
Calories
7
Ingredients
Ingredients
potatoes
5 lbs (peeled and quartered)
cream cheese
6 ounces (softened)
sour cream
1 cup
salt
1 teaspoon
black pepper
1/2 teaspoon
egg whites
2 (slightly beaten)
butter
1 tablespoon (dotted on top)
Instructions
1
Start by peeling and quartering the potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook for about 20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
2
Drain the cooked potatoes well and return them to the pot. Mash the potatoes using a potato masher or a ricer until smooth and lump-free.
3
Add the cream cheese and sour cream to the mashed potatoes. Season with salt, black pepper, and the slightly beaten egg whites, then blend everything together until creamy and well combined.
4
Lightly spray a 9 x 13-inch casserole dish with nonstick cooking spray. Transfer the potato mixture into the dish and smooth the top.
5
Dot the top of the mashed potatoes with butter or margarine for added flavor and richness.
6
Allow the mixture to cool slightly before covering the dish tightly with plastic wrap. Refrigerate for up to 3 days.
7
When ready to bake, remove the casserole dish from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 350°F (175°C).
8
Cover the dish with foil and bake for approximately 40 minutes, or until the center is hot and steaming. Serve warm, and enjoy!
Nutrition Information
15g
Fat
30g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
Can I make these mashed potatoes in advance?
Yes, these mashed potatoes are specifically designed to be made up to 3 days in advance and stored in the refrigerator.
How long do I need to boil the potatoes?
You should boil the peeled and quartered potatoes for about 20 minutes, or until they are tender enough to be easily pierced with a fork.
What makes these mashed potatoes so creamy?
The addition of 6 ounces of softened cream cheese and 1 cup of sour cream creates a rich and creamy texture.
How many pounds of potatoes are required for this recipe?
This recipe requires 5 lbs of potatoes.
Why are egg whites included in the recipe?
Two slightly beaten egg whites are added to the mixture to help the mashed potatoes stay light and fluffy when they are reheated.
What size baking dish should I use?
The recipe recommends using a 9 x 13-inch casserole dish lightly sprayed with nonstick cooking spray.
How do I reheat the mashed potatoes?
Preheat your oven to 350°F (175°C), cover the dish with foil, and bake for approximately 40 minutes until the center is hot.
Can I reheat these in a slow cooker?
Yes, these potatoes can be easily reheated in a slow cooker as an alternative to the oven.
Should the dish sit at room temperature before baking?
Yes, it is recommended to let the casserole dish sit at room temperature for about 30 minutes before placing it in the oven.
How many calories are in one serving?
There are approximately 248 calories per serving.
What is the fat content of this recipe?
Each serving contains approximately 15g of fat.
How many carbohydrates are in these potatoes?
There are 30g of carbohydrates per serving.
Is there protein in this dish?
Yes, each serving provides 4g of protein.
How long can I store these in the refrigerator?
The prepared potato mixture can be stored tightly covered in the refrigerator for up to 3 days.
Do I need to peel the potatoes?
Yes, the instructions specify peeling and quartering the potatoes before boiling.
How much salt is used in this recipe?
The recipe calls for 1 teaspoon of salt, though you can adjust this to your seasoning preference.
Can I use margarine instead of butter?
Yes, the recipe suggests dotting the top with either butter or margarine for added richness.
How much butter is needed?
One tablespoon of butter or margarine is used to dot the top of the dish before storage.
What tools should I use to mash the potatoes?
A potato masher or a ricer is recommended to ensure the potatoes are smooth and lump-free.
Do I need to cover the dish while it is in the oven?
Yes, cover the dish with foil during the baking process to ensure the center gets hot and steaming.
Is it okay to start the potatoes in hot water?
The instructions recommend placing the potatoes in a pot and covering them with cold water before bringing them to a boil.
Can I add extra pepper?
The recipe calls for 1/2 teaspoon of black pepper, but you can season further to taste.
What is the total preparation time for boiling?
The active boiling time is about 20 minutes once the water has reached a boil.
What is the texture of these potatoes after reheating?
They are designed to be irresistibly fluffy and smooth, avoiding the dryness sometimes found in leftovers.
Can I use whole eggs instead of egg whites?
The recipe specifically calls for 2 egg whites to keep the texture light; using whole eggs may change the flavor and color.
Is the cream cheese added while the potatoes are hot?
Yes, add the softened cream cheese and sour cream to the mashed potatoes while they are still warm for easy blending.
How do I prevent the potatoes from drying out in the fridge?
Cover the dish tightly with plastic wrap before refrigerating to maintain moisture.
What tags are associated with this recipe?
This dish is tagged as mashed potatoes, make ahead, holiday recipe, comfort food, casserole, and sides.
Is this recipe suitable for Thanksgiving?
Yes, it is considered a game changer for holiday hosts because of its make-ahead convenience.
How much sour cream is needed?
You will need 1 cup of sour cream for this recipe.