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Make-Ahead Mashed Potatoes

This side dish is easy and delicious. The potatoes are so flavorful and stay creamy, buttery and moist.  You will be delighted to have the extra time to enjoy your guests and family.
Author: Wench Sherry

Ingredients

  • 8 - 10 russet potatoes large
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup butter softened
  • 1/2 cup milk 2% or whole
  • 1/2 stick butter melted for the day of serving
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Wash and peel the potatoes.  Cut them into chunks about 1-inch square or so.  Put them in a large stockpot. Add water so that the chunks are covered by about an inch of water. Bring the potatoes to a boil over high heat. Boil for 10 - 15 minutes, stirring occasionally.
  • When the potatoes are cooked, drain them thoroughly and then put them into the bowl of your stand mixer or a large mixing bowl if using a hand mixer.
  • Add ½ cup sour cream, 1 stick of softened butter and 8 oz. (1 brick) of softened cream cheese, ½ cup milk (a little at a time - you may not need the entire 1/2 cup), 1 teaspoon of salt and ½ teaspoon black pepper.   Mix all of this on low, scrape the sides and then turn up the speed of your mixer. Mix everything until well combined and smooth, scraping when necessary. You can add more milk at this point if needed to give you a nice smooth consistency. Give them a taste to see if you need more salt and/or pepper.
  • Spoon the mashed potatoes into your crockpot.  Cover tightly with foil and place in your fridge until about 4 hours before your meal.
  • A few hours before your meal you can start the heating process. Let the pot sit on the counter uncovered for about an hour to come closer to room temperature.  Put the lid on and turn the crockpot on low and heat the potatoes for about 2 hours. The time will depend on how hot your crockpot runs. Keep an eye on it and check the temperature in the middle once in a while and watch that the edges are not scorching.  It doesn’t matter if the edges get a little browned.
  • Once the potatoes are warmed through melt ½ stick of butter and stir it in. Put the lid back on and turn your pot to warm until time to eat.