Make-Ahead Creamy Mashed Potatoes

Prep Time
1h 15 min
12 servings

Yukon gold potatoes are mashed with cream cheese, butter and cream for a delicious side dish that can be made ahead.



lb(s) Yukon gold potatoes
ounce cream cheese
cup half-and-half
cup heavy cream
1 ½
stick (12 tbsp) salted butter, softened, plus 4 tbsp butter, cubed
Kosher salt and freshly ground black pepper
Milk, if needed, for thinning


Step 1

Peel the potatoes, rinse in cold water and chop into quarters. Put the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.

Step 2

Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.

Step 3

Add the cream cheese, half-and-half, cream, 1 1/2 sticks (12 tablespoons) butter and salt and pepper to taste; stir to combine. If the mixture needs thinning, add some milk. Check the seasoning, adding more salt and pepper if needed. Transfer the potatoes to a casserole dish. At this point, the potatoes can be cooled, covered and refrigerated for a day or two, or baked right away.

Step 4

If baking right away, preheat the oven to 350ºF.

Step 5

Dot the potatoes with the remaining 4 tablespoons cubed butter, cover with foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are heated through, about 10 minutes more.

Step 6

If making ahead: To reheat, bring the potatoes to room temperature. Dot with the remaining 4 tablespoons cubed butter, cover with foil and bake at 350ºF until the butter is melted and the potatoes are heated through, about 45 minutes.

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