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Creamy mashed potatoes with butter and pepper in a patterned bowl for comfort food.

Make Ahead Mashed Potatoes

Bree Hester
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American, international
Servings 10
Calories 284 kcal

Ingredients
  

  • 5 pound bag Yukon Gold potatoes
  • 1 cup warm heavy cream
  • 1 stick butter at room temperature
  • 1 block cream cheese at room temperature
  • salt and pepper to taste you will need a lot
  • 1 Tablespoon cream of tartar

Instructions
 

  • Start the potatoes in cold water, add salt, and bring to a boil. Boil until a fork comes out easily. Use a fork and not a knife, it will give you a more accurate measure of if the potatoes are cooked through.
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  • Drain the potatoes in a colander.
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  • Put the warm potatoes through a food mill (or a ricer).
    Mashed potatoes being prepared with a potato ricer over a mixing bowl.
  • Add the butter, cream cheese, salt, pepper, and cream of tartar.
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  • Add about half of the warm cream. Save the rest to get the right consistency. You can always add, but cannot take away, so it is better to start slow.
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  • Whip until light and fluffy.
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  • Spray a casserole dish (mine was 2 quarts) with cooking spray.
  • Spread the potato mixture into the casserole dish. At this point, you can cover it with plastic wrap and keep it in the fridge overnight.
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  • If you are baking this straight away, bake at 350 degrees for 30 minutes. Put it under the broiler for a few seconds to crisp up the top. If you are taking this from the fridge, let it sit out at room temperature so that it is not ice cold, and then bake.
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Nutrition

Serving: 1gCalories: 284kcalCarbohydrates: 43gProtein: 9gFat: 9gSaturated Fat: 6gSodium: 180mgFiber: 5g
Keyword Make Ahead Mashed Potatoes
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