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Make-Ahead Mashed Potatoes

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Let come to room temperature for 2-3 hours prior to reheating.

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Ingredients

  • 5 pounds russet or Yukon gold potatoes, peeled and cut into halves or quarters
  • 3/4 cup butter (1-1/2 sticks), softened
  • 8 oz. package cream cheese, softened
  • 1/2 to 3/4 cup half and half
  • 1 teaspoon sea salt
  • 1/2 to 1 teaspoon black pepper

Details

Servings 10

Preparation

Step 1

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1-1/2 sticks of softened butter, an 8-ounce package of softened cream cheese and about 1/2 cup of half-and-half. Mash away until smooth. Then, add about a teaspoon of sea salt and 1/2 a teaspoon of black pepper. Stir well and place in a buttered, medium-sized baking dish. Throw a few pats of butter over the top of the potatoes. If making ahead, cover with plastic wrap and refrigerate. To serve the same day, cover with foil and heat in a 350-degree oven butter is melted and potatoes are warmed through, about 20-30 minutes.

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 20 to 30 minutes or until warmed through.

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