Yield: 8 servings

Creamy Make Ahead Baked Mashed Potatoes

Creamy Make Ahead Baked Mashed Potatoes

You simply can’t go wrong with this delicious make ahead mashed potatoes recipe... Filled with cream cheese AND sour cream, it makes the BEST mashed potatoes. Always fluffy and delicious!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 3-lbs. Yukon Gold potatoes
  • 1 cup sour cream
  • 4-oz. cream cheese, softened (1/2 brick)
  • 3/4 cup milk
  • 6 tablespoons butter, divided
  • 2 1/2 teaspoons onion salt
  • 1/2 teaspoon pepper

Instructions

  1. Cook potatoes using your preferred method (boiling, Instant Pot*, etc.) until you can pierce them easily with a fork. Drain and press each potato through a potato ricer (no need to peel first).
  2. With an electric mixer, gradually beat in sour cream, cream cheese, milk, 4 tablespoons of the butter, onion salt, and pepper until light and fluffy.
  3. Spread the mixture in a greased casserole dish and cover with foil. Chill for up to 48 hours.
  4. When ready to bake, preheat the oven to 350 degrees. Dot the top of the potato mixture with remaining 2 tablespoons of sliced butter.
  5. Bake uncovered at 350 degrees for 45 minutes or until heated through.

Notes

*Instant Pot Yukon Gold Potatoes

Place the trivet in the bottom of the insert and dump in the whole 3-lb. bag of Yukon Gold potatoes (NO peeling necessary!!!). Pour in 1.5 cups of water, and pressure cook on high for 10 minutes. Do a 5-minute NPR, and then vent any remaining steam.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 354 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 56mg Sodium: 711mg Carbohydrates: 39g Fiber: 4g Sugar: 4g Protein: 7g