Make Ahead Mashed Potatoes
Remember whipping up potatoes at the last minute before holiday meals? Never again! These are the most delicious mashed spuds we've ever tasted - but best of all, you can make them the day before the feast.
Ingredients
- 4 pounds medium potatoes (about 12), peeled and quartered
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup butter, softened
- 1-1/4 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 cup minced fresh chives, optional
- 2 tablespoons 2% milk
Reviews
I cooked this for Thanksgivng dinner thinking that it was going to be really good. Not a favorite at all, no one at my house cared for them.
Very tasty. Great to have one job done when having company. I did not add the paprika, l like the colour of potatoes and loved the flavour. I put a blob of butter on top, Janet. VFE
I don't know if my paprika was super fresh but the one teaspoon of paprika basically turned my potatoes pink. They're not fluffy and white as the reviews say so I'm disappointed that I just spent an hour-and-a-half making these. They taste okay but I was expecting more from all the glowing reviews, so if you're making these make sure and cut down the paprika a lot!
These were the best mashed potatoes. I will be using this recipe as my go to from now on. I made these for thanksgiving and everyone loved them. I have two ovens so I baked them in a 9x13 pan at 350 for one hour. Making the potatoes the evening before definitely made thanksgiving run smoother. I used a 5lb bag of potatoes which had exactly 12 medium potatoes and made the recipe as directed. It was the perfect mixture of ingredients to make creamy yummy mashed potatoes that were not liquidy or dry. I didn't use chives, but I did use cream cheese with chives. Yummy.
Wonderful recipe. The whole family enjoyed this dish. Used 6 large potatoes. Would absolutely make this again. Thanks for an awesome recipe.
I made a batch and a half of these delicious potatoes for our Thanksgiving meal this year. I stirred up the recipe the day before, then warmed them (on low) for 4 hours in my 5-qt. crock pot, stirring occasionally . Everyone loved them! I will definitely be making this recipe again!
I have made these several time and prepare them the day before. I put them in the crockpot and store in the fridge until the day of. I only turn the crock pot on about 2 hours before we are eating to warm them. No need to have them heating all day.
We feel it tastes better on day two and prepare it in advance on purpose.
Great recipe... It was so nice to make ahead and have ready for Thanksgiving dinner!! So fluffy and creamy; will absolutely make again.
Restaurant quality - reminds me of a steakhouse version of mashed potatoes I've had. They're light and creamy texture, lots of flavor in each bite!