Make your holidays or entertaining easier with this make ahead mashed potatoes with sour cream and cream cheese. Can be made several days ahead and refrigerated or up to a week ahead and frozen.
There are only a few things that are constants at our family Thanksgiving celebration. The turkey and stuffing, of course, my Mom’s pumpkin pie and this make ahead mashed potato casserole. Not only are these absolutely delicious potatoes, they are made to be made ahead!
As most have us have discovered, regular mashed potatoes are not something that’s easily made ahead, as they have a tendency to become mealy, crumbly, gluey or just plain un-delicious when made ahead and re-heated. This mashed potato casserole is enriched with cream cheese, sour cream and eggs, so they bake up in to a flavourful mashed potato dish, without any worries or last-minute potato boiling and mashing.
Ingredients and Substitutions
Potatoes – Russet baking potatoes are recommended, for best results. Be sure to boil the potatoes until tender and mash really well (or use a potato ricer) to avoid lumpy potatoes.
Sour Cream – Full fat sour cream is highly recommended! Lower fat sour cream has a higher water content and may make the potatoes runnier.
Cream Cheese – Likewise, use a full fat cream cheese here, for the same reasons as above.
Making ahead, storing and freezing
- This potato casserole can be made up to 2 days ahead and refrigerated or can be made up to 1 week ahead and frozen! Be sure to take it out of the freezer and pop it in to the fridge a day ahead (it takes a surprisingly long time to thaw).
- On the big day, just pop in to the oven for 45-50 minutes and serve. No fuss, no-muss and a big-batch of delicious potatoes to grace your holiday table.
- Store left-over potatoes in the fridge for 2-3 days.
Get the Recipe: Make Ahead Mashed Potatoes
- 3 1/2 lbs russet (baking) potatoes
- 8 oz full fat cream cheese, at room temperature
- 3/4 cup full fat sour cream
- 2 large eggs
- 2 Tablespoon butter, melted
- 1/2 – 1 teaspoon salt, to taste (I generally use 1 teaspoon)
- 1/2 teaspoon freshly ground pepper
- Peel and half or quarter potatoes, depending on how large they are. Place in a large pot of cold, salted water. Bring water to a boil. Cover, reduce heat slightly and simmer for 15-20 minutes, or until tender. Drain. Using a ricer or potato masher, mash potatoes well and place in to a large bowl. *Tip: Make sure your potatoes are smooth or you will have lumpy potatoes!
- In a large bowl with an electric mixer (or the bowl of a stand mixer or by hand with a sturdy whisk), mix together the potatoes, cream cheese, sour cream, eggs, melted butter, salt and pepper until smooth and fluffy. Spoon into a greased 11×7-inch or similar sized baking dish. **Can be prepared up to this point and covered tightly and refrigerated for 2 days or frozen up to 1 week. To thaw, thaw in refrigerator for about 24 hours, then let stand at room temperature for 30 minutes before baking.
- Bake in a preheated 350F (not fan assisted) oven, covered with foil, for 45-50 minutes or until heated through. (can uncover for the last part of baking to brown a bit).
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!