Q1: What are the best potatoes to use for creamy mashed potatoes?

For the absolute creamiest and most buttery result, Yukon Gold potatoes are the number one choice. They have a naturally dense and creamy texture that becomes silky smooth when mashed. If you prefer a lighter, fluffier mashed potato, then high-starch Russet potatoes are also a fantastic option.

Q2: Why do you add cream cheese to mashed potatoes?

Adding softened cream cheese is a brilliant secret for three reasons! First, it adds an incredible, rich and velvety creaminess . Second, it provides a lovely, subtle tang that cuts through the richness of the butter and cream, balancing the flavor. Third, it helps to stabilize the potatoes, which prevents them from becoming gluey and helps them hold up beautifully for making ahead.

Q3: How do I avoid gummy or gluey mashed potatoes?

Gluey mashed potatoes are caused by overworking the starches in the potatoes. There are two main culprits. First, using the wrong type of potato (a very waxy potato, like a red potato). Second, and most commonly, using the wrong tool . Never, ever use a hand mixer, a food processor, or a blender to mash your potatoes! These high-speed tools will turn your potatoes into a sticky, glue-like paste. Always use a gentle, manual tool like a hand-held potato masher, a potato ricer, or a food mill .

Q4: Can I make these mashed potatoes a day or two before my holiday meal?

Yes, absolutely! This recipe is perfect for making ahead. Simply prepare the entire casserole, let it cool, cover it tightly, and store it in the refrigerator for up to 2 days. Then, on the day of your meal, you can simply bake it as directed. It’s a huge time- and stress-saver!

Q5: Can I use all milk instead of the half-and-half and heavy cream?

You can, but for the richest, most decadent result, the combination of half-and-half and heavy cream is highly recommended. If you do substitute, be sure to use whole milk for the best possible texture. Using a lower-fat milk will result in a less creamy and less rich final dish.

The Ultimate Creamy Make-Ahead Mashed Potatoes

A recipe for extra rich and creamy mashed potatoes that are finished in the oven. Yukon gold or russet potatoes are boiled until tender, then mashed over low heat to release excess steam. A decadent mixture of butter, cream cheese, half-and-half, and cream is incorporated to create a silky-smooth texture. The potatoes are then transferred to a casserole dish, dotted with more butter, and baked until hot and golden on top, making them a perfect make-ahead side dish.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10-12 servings 1x
Category: Side Dish
Method: Boiling, Mashing, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

5 pounds Yukon gold or russet potatoes, peeled and quartered
1 1/2 sticks (12 tablespoons) softened butter, plus more for the dish
1 1/2 (8-ounce) packages (12 ounces total) cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed for thinning

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Instructions

Preheat the oven to 350°F.
Place the peeled and chopped potatoes into a large pot and cover with cold water. Bring to a boil and cook for 20 to 25 minutes, until the potatoes are fork-tender.
Drain the potatoes well and then return them to the hot, empty pot.
Place the pot on the burner over low heat. Mash the potatoes with a potato masher for about 5 minutes, allowing steam to release as you mash. Turn off the burner.
Add the softened butter, cream cheese, half-and-half, and cream to the mashed potatoes. Season with salt and pepper.
Continue to stir and mash until all the ingredients are well combined and the potatoes are silky smooth. If the mixture is too thick, add a splash of milk to thin it to your desired consistency.
Check the seasonings and add more salt and pepper to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with a few extra pieces of butter.
Cover the dish with foil and bake for 15 minutes.
Remove the foil and continue baking for 10 more minutes, until the top is lightly golden.
Serve immediately.

Notes

Mashing the potatoes in the hot pot over low heat for a few minutes is a key step that helps to drive off excess moisture, resulting in a fluffier, less watery final product.
The combination of butter, cream cheese, half-and-half, and cream makes these potatoes exceptionally rich and creamy.
Baking the mashed potatoes at the end makes this a great make-ahead dish for parties or holidays.

Nutrition

Serving Size: 1/10 of recipe
Calories: 400-480
Sugar: 4-6 g
Sodium: 400-600 mg (before salt to taste)
Fat: 30-38 g
Saturated Fat: 20-25 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 3-4 g
Protein: 6-8 g
Cholesterol: 90-110 mg

Find it online: https://cookupjoy.com/make-ahead-mashed-potatoes/