These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before Christmas dinner -- simply reheat and serve! Includes step by step recipe video.
3lbsrusset potatoes(peeled and cut into 1-1.5" pieces)
1-1¼cuphalf and half or light cream
½cupsour cream
¼cupunsalted butter
1teaspoonsalt
½teaspoongarlic powder
½teaspoondried parsley
⅛teaspoonblack pepper
¼cupchopped chives
2cupsshredded cheesedivided, any kind
Instructions
In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
Lightly grease a 9x13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.
Notes
Tips:
Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
Grease the baking dish. This helps prevent the bottom from burning as they bake.
Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.
Storage:Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.