You simply can’t go wrong with this delicious make ahead mashed potatoes recipe… Filled with sour cream and cream cheese, it makes the BEST mashed potatoes. Always fluffy and delicious!
Walmart recently asked me to create an Easter recipe using at least two options from a list of ingredients they provided. As soon as I saw that Daisy sour cream and Philadelphia cream cheese were included on the list, I knew that I wanted to share these delicious make ahead mashed potatoes with you all.
While it’s not a very Easter-y recipe on the surface, along with our favorite creamed corn casserole, it’s one of my favorite sides to make for family gatherings! Their super easy prep makes them an ideal side dish to serve with our favorite holiday Instant Pot ham recipe.
Not only do these oven baked mashed potatoes have a creamy texture and rich flavor, you can do all of the prep work for them the night before and then refrigerate them until just before your guests arrive. Which gives you just a little extra time to devote to preparing the rest of your meal or setting a beautiful table.
This baked mashed potato recipe starts with regular boiled potatoes. I like to use a potato ricer for extra creamy potatoes after boiling, but if you don’t have one, they will still be equally delicious.
Simply whip in the Daisy sour cream, Philadelphia cream cheese, butter, milk and other seasonings until the mixture is light and fluffy, and then spread the mixture in a greased baking dish. At this point you can cover the dish with aluminum foil and refrigerate overnight. Before your meal, you’ll dot the top of the potatoes with a little more butter and bake uncovered for about 45 minutes.
Make ahead mashed potatoes are fantastic with or without gravy, making them a fabulous option for potlucks and cookouts, as well!
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PinIngredients
- 6 medium potatoes, peeled
- 1/2 cup Daisy sour cream
- 1/2 Philadelphia cream cheese brick, softened
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon onion salt
- 1/4 teaspoon pepper
Instructions
- Boil potatoes in water until you can pierce them with a fork easily. Drain and return to pot.
- With an electric mixer, gradually beat in sour cream, cream cheese, milk, 1 tablespoon of the butter, salt, and pepper until light and fluffy.
- Spread the mixture in a greased casserole dish and cover with foil. Chill for up to 24 hours.
- When ready to bake, preheat the oven to 350 degrees. Dot the top of the potato mixture with 1 tablespoon of cut up butter.
- Bake uncovered at 350 degrees for 45 minutes or until heated through.
A great feature of this baked mashed potatoes recipe is that it doubles easily for large get togethers. You’ll probably just need to adjust the cooking time and bake it a little longer so it’s heated all the way through. I’ll often pick up some of these EZ Foil aluminum pans for large batches — they make cleanup a cinch!
What’s your favorite go-to side for family gatherings?
4
Ali | Gimme Some Oven says
March 22, 2013 at 7:17 pmBrilliant! I had no idea you could make mashed potatoes in advance! Definitely bookmarking this one. :)
Angie says
March 21, 2013 at 12:03 pmPerfect Easter side!
Brenda @ a farmgirl's dabbles says
March 21, 2013 at 9:04 amMashed potatoes are always a treat – these sound so good with sour cream and cream cheese! (I also love to bring a corn casserole!)
[email protected] says
March 20, 2013 at 5:44 pmI wish I could dive right in!
Miss @ Miss in the Kitchen says
March 20, 2013 at 5:09 pmThese are my kind of potatoes!
Heather | Farmgirl Gourmet says
March 20, 2013 at 12:54 pmOh my yum Tara. Cream cheese in mashed potatoes is my all time fave. I need to make this pronto. Thank you for inspiring!