Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 10

    Potatoes, peeled (about 5 lbs.)

  • 8

    oz. Cream Cheese, softened

  • 1

    Cup Sour Cream

  • Pinch of Baking Powder

  • 2

    Tbs. Chopped Chives, optional

  • Salt

  • Ground White or Black Pepper

  • ¼

    Cup Butter


Quarter potatoes and put in a large pot with enough salted water to cover. Use 1 tsp. salt per quart of water. Boil potatoes for 10-15 minutes, until soft when speared in the center. Drain well. Whip potatoes, adding cream cheese and sour cream. For fluffier potatoes, add baking powder. Continue beating until fluffy and smooth. Add chives. Season with salt and pepper to taste. Serve immediately. If making in advance, place in a buttered 9 x 13 inch baking dish. Cover with foil; refrigerate. Potatoes can be frozen at this state and thawed before baking. Baking instructions: Dot with butter. Bake covered with foil in preheated 325 degree oven for 15 minutes. Uncover and bake 20 minutes longer or until crusty on top. Or, microwave in a 2 quart casserole on high until heated through.


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