Creamy Make Ahead 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!
Servings: servings
Ingredients
- 3 pounds baby gold potatoes
- 1 cup sour cream
- 4 ounces cream cheese, softened (½ brick)
- ¾ cup milk
- 6 tablespoons salted butter, divided
- 2 ½ teaspoons onion salt
- ½ teaspoon ground black pepper
Instructions
- 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).
- 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.
- Spread the mixture in a greased casserole dish and cover with foil. Chill for up to 48 hours.
- When ready to bake, preheat the oven to 350 degrees. Dot the top of the potato mixture with remaining 2 tablespoons of sliced butter.
- Bake uncovered at 350℉ for 45 minutes or until heated through.
Recipe Notes
*Instant Pot Yukon Gold Potatoes
Place the trivet in the bottom of the Instant pot 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
Serving: 1g | Calories: 354kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 711mg | Fiber: 4g | Sugar: 4g
