Fitness / March 9, 2024

Make-Ahead Mashed Potatoes

Don’t let your busy lifestyle stand in the way of having a tasty side dish at the ready with this recipe for Make-Ahead Mashed Potatoes.

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Despite cooking for a living, there are those nights when I don’t feel like doing so (maybe that’s the reason WHY I occasionally don’t feel like cooking!). I don’t feel like navigating a busy grocery store. I don’t feel like standing over a hot stove in the middle of summer. But, of course, the family need to be fed and it falls to me to prepare something nutritious (and, hopefully, tasty).

That’s why I like to have as many meals and dishes on hand as possible. That’s the raison d’etre behind this recipe. Mashed potatoes keep really well, which means I can make it whenever the urge strikes me then keep it in the fridge, to be reheated on those lazy or busy days I earlier described. The recipe is easily scalable, too, so you can make as much or as little as you think you’ll need for the next few days.

Are Make-Ahead Mashed Potatoes Healthy?

These mashed potatoes are loaded with carbs and fats (thanks to the dairy) so you’ll definitely be getting lots of energy. I wouldn’t make a habit of including them as your side dish though. They’re suitable for gluten-free diets. For a paleo version, omit the dairy (assuming your version of paleo approves of potatoes).

Which Potatoes are Best for Mashed Potatoes?

I like my potatoes creamy and fluffy, in case you couldn’t tell from the whole milk, cream cheese, and butter I include in this recipe. But the dairy doesn’t have to do all the heavy lifting. Choosing the right potato can also lend a hand in the texture department. You just have to use ones that are high in starch and low in moisture. With that in mind, the Russets (a.k.a. Idaho) I recommend below are probably the ideal variety. If you either don’t have access to Russets or simply don’t like their taste, another option is Yukon Gold. They aren’t as starchy as Russets but have a more buttery taste you may appreciate more.

INGREDIENTS

4 lb. Russet potatoes, peeled and cut into quarters
1/4 cup unsalted butter
1 1/2 tsp minced garlic
8 oz. cream cheese, cut into small cubes
1 1/4 cups whole milk
1 1/2 tsp kosher salt
1/2 tsp black pepper
cooking spray
2 tbsp chopped fresh parsley
butter (optional garnish)

INSTRUCTIONS

Boil

Bring a pot of salted water to a boil and cook the potatoes until tender.

Melt

Combine butter and garlic in a bowl and microwave until the butter is melted.

Mash

Add the melted garlic butter, cream cheese, milk, salt, and pepper to the potatoes and mash until creamy.

Prep

Spray a baking dish with cooking spray and spread the mashed potatoes evenly.

Chill

Cover the dish with foil and refrigerate for up to 3 days.

Bake

Preheat the oven and warm the potatoes until heated through.

Serve

Garnish with parsley, additional butter if desired.

Devour!

FAQs & Tips

Can I make these mashed potatoes ahead of time?

Well, duh.

How do I store these potatoes?

To refrigerate, just read the rest of this recipe. To freeze the potatoes, let them cool then cover in plastic wrap then aluminum foil. You can also take them out of their dish and store them in an airtight container. You can even store the potatoes in freezer-safe, resealable bags. Just remove as much air as possible then flatten them for easier storage. They should keep for several months. Let them thaw in the fridge when you want some more then microwave to reheat.

Do I have to peel the potatoes?

Nope. You may even prefer leaving the skin on, as it adds a little something special to the texture of the finished dish. Not only that, potato skin contains dietary fiber, vitamins, and minerals. Just wash them properly.

What’s the best way to mash potatoes?

By “best”, I presume you mean, “easiest”. So on that note, a stand mixer with a paddle attachment fits the bill. If you don’t have one, an immersion blender or food mill will work. Barring those, an electric hand mixer or the old-school method of manually mashing the potatoes are your options.

Can I omit all the dairy?

Sure. Of course, the potatoes’ texture will change but I’m sure you were aware of that outcome. You should use some fat, however, like 1/4 cup of vegetable oil though, for added richness. Of course, that’s totally up to you.

Serving Suggestions

Mashed potatoes can go with so many main dishes, though there are some that come to mind more prominently than others. Turkey Meatloaf, for example, always seems to be pictured with a hearty helping of mashed potatoes. Pork chops is another that is easily complemented by the squished spuds, as is chicken (here’s a recipe for Air-Fryer Breaded Chicken Wings for you to try).

Make-Ahead Mashed Potatoes

Don’t let your busy lifestyle stand in the way of having a tasty side dish at the ready with this recipe for Make-Ahead Mashed Potatoes.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 283kcal

Author FoodFaithFitness

Ingredients

4 lb. Russet potatoes peeled and cut into quarters
1/4 cup unsalted butter
1 1/2 tsp minced garlic
8 oz. cream cheese cut into small cubes
1 1/4 cups whole milk
1 1/2 tsp kosher salt or to taste
1/2 tsp black pepper or to taste
cooking spray
2 tbsp chopped fresh parsley
butter (optional garnish)

Instructions

Bring a large pot of salted water to a rolling boil.
Add the quartered potatoes and cook for about 20 minutes, until they are fork-tender.
Drain the cooked potatoes and return them to the pot.
Combine the butter and minced garlic in a small bowl and heat in the microwave in 30-second bursts until the butter is completely melted.
Add the melted garlic butter, cream cheese, milk, salt, and pepper to the potatoes.
Mash the potatoes with a potato masher or an electric mixer until they are smooth and creamy.
Spray a large (3 quarts or more) oven-safe baking dish with cooking spray. Transfer the mashed potatoes to the dish and cover with aluminum foil.
Refrigerate for up to 3 days. When ready to serve, preheat your oven to 350°F and bake for 30-40 minutes.
Garnish with chopped parsley and additional butter, if using, and DEVOUR!