Cooking a big holiday meal requires careful timing and plenty of stove space. Finding ways to prep side dishes in advance relieves a lot of the pressure. These potatoes are mixed with rich dairy ingredients that protect their texture when chilled and reheated.
You can assemble this entire casserole up to two days before your gathering. The combination of cream cheese and sour cream adds a subtle tang while keeping the potatoes soft. On the day of your dinner, you just need to place the dish in the oven.
Why this works
- Adding cream cheese and sour cream creates a higher fat content that prevents the potatoes from drying out in the fridge.
- Boiling the potatoes in salted water seasons them from the inside out.
- Drying the boiled potatoes in the hot pot before mashing ensures they absorb the butter and dairy instead of excess water.
Ingredients you'll need
- Potatoes: Russet potatoes yield a fluffy texture, while Yukon gold potatoes offer a denser result. Either works well here.
- Butter: Use unsalted butter so you can control the total sodium in the dish. Let it soften at room temperature so it blends in easily.
- Cream cheese: Full-fat block cream cheese provides a rich texture. Bring it to room temperature before mixing to avoid lumps.
- Sour cream: Full-fat sour cream adds moisture and a slight tang. Plain Greek yogurt is a suitable swap.
- Kosher salt: If using table salt instead of kosher salt, reduce the amount by half.
Exact quantities are in the recipe card below.
How to make it
Step 1: Boil and dry the potatoes
Peel and cut the potatoes into even chunks so they cook at the same rate. Start them in cold, salted water and boil until tender. Drain them well and let them sit in the warm, empty pot for a minute to evaporate any remaining surface water.
Step 2: Mash and mix
Mash the potatoes while they are still hot. Stir in the softened butter first so it melts and coats the starches. Next, blend in the cream cheese, sour cream, salt, and pepper until the mixture is smooth.
Step 3: Store and bake
Spread the mixture into a large baking dish. Once cooled, wrap the dish tightly and store it in the fridge. Bake it uncovered on the day of your meal until it is heated all the way through.
Serve it with
Serve these alongside roasted poultry or Garlic Butter Chicken Thighs. They also pair well with a hearty meal like Classic Beef and Barley Stew.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze the unbaked casserole for up to 2 weeks if wrapped tightly in plastic and foil. Thaw in the fridge overnight before baking. Reheat individual portions in the microwave until hot.
FAQ
Can I leave the skins on the potatoes?
Yes, if you use thin-skinned potatoes like Yukon golds, you can leave the skins on for a rustic texture. Russet potato skins are usually too thick for a smooth mash.
Why are my mashed potatoes gummy?
Over-mashing or using a food processor releases too much starch, creating a gluey texture. Use a hand masher or a potato ricer for fluffy results.
Do I need to let the dish come to room temperature before baking?
You can bake it straight from the fridge. It might take an extra 10 to 15 minutes to heat completely through if the dish is very cold.
