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You simply can’t go wrong with this delicious make ahead mashed potatoes recipe… Filled with cream cheese AND sour cream, it makes the BEST mashed potatoes. Always fluffy and delicious! Alrighty, y’all should know by now that I don’t take calling ANY recipe “the best” lightly… But as mashed potatoes go, these truly are THE BEST. How do I know? Well, they converted my lifelong mashed potato-hating nephew. He still dislikes mashed potatoes in general, but he’ll eat helping after helping of these and STILL ask for more. Truthfully, I’d even go so far as to say these baked mashed potatoes are better than the best… Why? Because you can make them up to 48 hours in advance of when you plan to serve them. Sounds totally crazy, but once you try these make ahead mashed potatoes, you’ll never want to make them any other way. We’re talking an amazing mashed potato recipe with creamy texture and rich flavor, that’s SO good you don’t even need gravy! P.S. You don’t even have to peel the potatoes!!! More on this in just a moment… Best Potatoes for Mashed PotatoesThis make ahead mashed potatoes recipe has actually been around on my site since 2013, but I decided to revisit and revamp the original recipe for two reasons: 1| The original recipe called for 6 medium potatoes. Um, hello — what kind of potatoes? Which are the best potatoes for mashed potatoes? And really, what does a medium potato even look like? So I recalibrated it to use a 3-lb. bag of Yukon Gold potatoes, which are the ideal potato for a creamy, dreamy, and fluffy mash. 2| I discovered the Instant Pot! Now I won’t go so far as to call these Instant Pot mashed potatoes or even pressure cooker mashed potatoes, because really all we’re doing is steaming the potatoes in it to prep them for the actual recipe. But if you haven’t tried pressure cooking your potatoes yet, you are in for SUCH a treat! So quick, easy-peasy, and minimal cleanup. So if you were a little frustrated with the inconsistencies between batches with my original recipe (I know I was), print a new copy and dig out your Instant Pot now! Instant Pot Yukon Gold PotatoesMaybe one of these days I’ll get around to a full Instant Pot Yukon Gold potatoes tutorial, but honestly, I think most people know the Instant Pot basics at this point. Am I wrong? Happy to go into more detail — just let me know. Basically, you just place the trivet in the bottom of the insert and dump in the whole 3-lb. bag of Yukon Gold potatoes (NO peeling necessary!!!). Pour in 1.5 cups of water, and pressure cook on high for 10 minutes. Do a 5-minute NPR, and then vent any remaining steam. And here’s why I feel like Yukon Golds are so freaking amazing (besides being so flavorful): at this point, you can simply press each potato through a potato ricer into a bowl — NO PEELING! The thin skins will stay behind in the ricer, and you’re left with perfectly riced potatoes that are ready for mashing. Trust me, you will NEVER want to go back to the stovetop peeling, dicing, boiling method ever again! Mashed Potatoes with Cream Cheese and Sour CreamOnce you’ve got your riced potatoes ready, it’s time to jazz them up a bit. Why go with just mashed potatoes with cream cheese OR mashed potatoes with sour cream, when you can pull out all the stops and make mashed potatoes with cream cheese AND sour cream?!? Plus some milk and butter for good measure… Oh, and you can’t leave out the secret ingredient — ONION SALT! I was seriously so happy to find that my favorite brand of salt, Redmond Real Salt (#notsponsored just a fangirl), makes an onion salt variety. Its savory flavor totally makes this recipe for mashed potatoes sing. Is it weird that I have a favorite brand of salt? Wait, on second thought, don’t tell me if it is. I don’t care — their fine sea salt and kosher sea salt are what I use every. single. day. Creamy Make Ahead Mashed PotatoesAt this point, you basically just whip everything together until the potatoes are all light and fluffy. I typically use my hand mixer for this, but you could also use your stand mixer fitted with the whisk attachment. Spoon the mashed potatoes into a greased ceramic baking dish (I just use a little more butter), cover, and refrigerate for up to 48 hours. When you’re ready to bake it, just uncover it, dot the top with some extra slices of butter (mo’ butter, mo’ better in my book), and bake at 350 degrees for about 45 minutes or until heated through. That’s it! If you’ve been stressing about getting a big dinner on the table for the holidays or otherwise and have been wondering “can you make mashed potatoes ahead of time?”, this new and improved recipe is your knight in shining armor. Can’t wait to hear what you all think! Ingredients
Instructions
Notes*Instant Pot Yukon Gold PotatoesPlace the trivet in the bottom of the Instant pot insert, and dump in the whole 3-lb. bag of Yukon Gold potatoes (NO peeling necessary!!!). Pour in 1.5 cups of water, and pressure cook on high for 10 minutes. Do a 5-minute NPR, and then vent any remaining steam. Nutrition Information: Yield: 8 Serving Size: 1 Make Ahead Mashed Potatoes for a CrowdBecause they’re prepared ahead of time, these make ahead mashed potatoes are ideal for feeding a crowd. The recipe, as written, makes approximately 8 servings as a side dish. I typically double it for Thanksgiving dinner (or Easter dinner, or Christmas dinner, etc.), which works out very well, and the cook time stays the same. Well, actually, I make TWO double batches — one in my pretty ceramic baking dish for the big dinner and a second in one of these aluminum foil pans. This way I’m sure to have some to serve with the rest of the leftovers! P.S. If you do happen to have leftover mashed potatoes, this skillet shepherd’s pie is the perfect recipe for using them up! More Favorite Holiday Side Dishes
I’d love to see how your mashed potatoes turn out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy! What is the trick to good mashed potatoes?7 Tips for the Best Mashed Potatoes of Your Life. Use Yukon Gold Potatoes. They are the best potatoes for mashing. ... . Boil Your Potatoes in Large Pieces. ... . Keep Your Potatoes Hot. ... . Add Fat First. ... . Taste Constantly. ... . Don't Add Your Liquid All at Once. ... . Infuse Your Fat with Aromatics.. Is milk or cream better for mashed potatoes?Heavy cream will make for the creamiest mashed potatoes, but whole milk or half and half will also work. Don't use anything with less fat than whole milk, otherwise your potatoes won't be as flavorful or creamy.
How does Martha Stewart make the best mashed potatoes?Directions. Place potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. ... . Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.. How do you make Paula Deen mashed potatoes?In a large pot, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 20 to 25 minutes; drain well and transfer to a bowl. While the potatoes are still hot, using a potato masher, mash in the buttermilk, butter, salt, black pepper and nutmeg.
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