Easy Make Ahead Baked Mashed Potatoes Recipe
This post is about easy make ahead baked mashed potatoes recipe.
Looking for the perfect make ahead mashed potato recipe? These make ahead baked mashed potatoes are the BEST mashed potatoes side dish you’ll ever make!
This is sure to become your favorite potato recipe both for the holidays or make ahead anytime of the year.
The best part of this baked mashed potatoes recipe is that you do not have to scramble to get the potatoes mashed right before the meal. This is more of a mashed potato casserole compared to traditional mashed potato recipes. But have no fear - these creamy baked mashed potatoes are the real deal - Everyone will be asking you for the recipe!
Ingredients
It's very important to use Yukon Gold potatoes, red potatoes or any waxy potato in this recipe. This will ensure your potatoes are nice and creamy. Traditional Russet potatoes tend to be a bit grainy in texture.
I normally use whole milk in this recipe, but you could substitute it with heavy cream or lighten it up with chicken broth instead.
Additionally, you can use light cream cheese, light sour cream, or light cheddar cheese.
Freezing your baked mashed potatoes
This might be the most genius thing about this recipe. Sometimes I make a double or triple batch of potatoes for one holiday, freeze the leftovers and then serve at the next holiday. Freezing does not change the texture or flavor of these baked mashed potatoes and you’ll get perfect potatoes even a couple months down the road. Just make sure to double wrap them in saran wrap and foil before freezing.
Using a potato masher vs. ricer
In this recipe, I do recommend mashing your potatoes first with a masher (or fork), then using a ricer to get that creamy consistency. My Gram taught me that whipping potatoes in a blender or mixer makes them gummy. Buying a potato ricer is a worthy investment and the only way to get them to perfect every time!
Easy Make Ahead Baked Mashed Potato Recipe
Ingredients
- 3 lbs. Yukon Gold potatoes, peeled and cubed into 1-inch pieces
- 3 oz. cream cheese
- 2 tablespoons butter
- 1/4 cup milk (plus additional 1/4 cup milk before baking )
- 2/3 cup sour cream
- 3/4 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/3 cup fresh green onions
- 3 strips of cooked bacon crumbles
- 1/3 cup chopped caramelized onion
- 4 cloves roasted garlic
- 1/3 cup shredded white cheddar cheese or parmesan cheese added just before baking
Instructions
- Grease a 13x9 inch casserole dish with cooking spray or a light coating of butter.
- Peel and cube potatoes, place in large pot and cover with water, 1 inch above potatoes.
- Bring to a boil over high heat, then lower heat to a low boil and cook about 12 minutes, until fork tender.
- Drain water off carefully and place cooked potatoes back in pot.
- Mash potatoes first with potato masher and then run through potato ricer, until all potatoes are smooth.
- Add cream cheese, butter, 1/4 cup milk, sour cream, salt and pepper, stir until all the cheese and butter is melted and combined with potatoes
- Spoon into prepared baking pan - you can place in fridge for 3 days before reheating, or double wrap with plastic wrap and aluminum foil before placing in freezer for up to 3 months.
- Defrost in fridge overnight.
- Pour 1/4 cup milk over top of the potatoes.
- Place in oven and heat, uncovered, for 30 minutes until hot and edges are golden brown.
- Remove from oven, stir thoroughly and transfer to large bowl, serving dish or slow cooker on warm setting.
I hope you enjoy this recipe and it helps make your holiday a bit easier this year!
