Mashed potatoes have been my favorite side dish for as long as I can remember. Whether served with butter, gravy, or whatever other topping, it’s hard to go wrong with some good old mashed potatoes. With that in mind, I’m delighted to share this great recipe for make ahead mashed potatoes. It’s easily my favorite way to prepare my own potatoes, and it’s incredible when enjoyed as leftovers as well. The trick is to first add a bit half-and-half in with some butter (I like to use grass-fed butter whenever possible for the increased antioxidant and omega-3 content), but then I also like to mix in some cream cheese as well. Trust me, the cream cheese is one ingredient that will elevate your mashed potatoes to a whole new level.
Easy 5-Ingredient Make Ahead Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
2 ½ pounds Yukon Gold or Russet potatoes, scrubbed and thoroughly washed
1 cup half-and-half
4 tbsp unsalted butter
2 tbsp cream cheese (optional)
salt to taste
chives, for serving
- Place the potatoes in a large pot and cover with a water.
- Cover with a lid and bring to a boil over medium high heat.
- Uncover, reduce the heat and simmer for 35-45 minutes or until soft (a sharp knife should easily go through the potato).
- Remove from the heat and drain.
- Allow to cool slightly then peel the potatoes.
- Place the potato flash into the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed until smooth and no lumps remain.
- In a small saucepan place the butter and half and half and bring to a simmer over medium heat.
- Stir the butter mixture into the mashed potatoes with a wooden spoon.
- Season to taste with salt.
- Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap.
- Refrigerate for up to 2 days.
- When ready to eat, poke a few holes in the plastic wrap and microwave on medium high power until potatoes are hot, stirring halfway through the reheating time, about 12-14 minutes.
- Transfer into a serving dish, sprinkle with chives and serve.