Make-Ahead Mashed Potatoes

Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

Do these ahead and save time! I will not eat mashed potatoes that are leftover but my sister said I would like these. I love them!!! You can not tell they were made the day before. What a time saver when you are having a big dinner. They can even be done 2 days before. You will make these again and again! 40 minutes prep time is also boiling time for the potatoes.

Ingredients Nutrition

Directions

  1. Peel and boil potatoes.
  2. Mash potatoes.
  3. Add cream cheese, sour cream, onion, salt and pepper and 1/2 cup margarine.
  4. Mix well with mixer.
  5. Put in a 13 x 9 inch pan.
  6. Dot top with 1 Tablespoon margarine.
  7. Refrigerate 1 to 2 days.
  8. Bake at 350 degrees Fahrenheit for 45 minutes.
Most Helpful

5 5

These things are outrageously good! I swapped butter for the margarine, ran the potatoes through the ricer, and heated the butter/creme cheese/sour creme mixture before incorporating it into the potatoes. Thank you SO MUCH for posting this recipe.

5 5

This is the first time I've ever made mashed potatoes with cream cheese and the family absolutely loved it! I did end up adding some milk as I we like our mashed potatoes very fluffy and these were quite dense. Other than that, I added a bit more salt. The end product was delicious! Made for PAC Spring 2009. Thanks for such a great recipe Cats Eye. (-:

5 5

Oct 17 Edit....I had no green onions when I made it this year for T-giving day.For a double batch I used half a cup of finely chopped chives and I took a whole head of garlic, roasted it and used roasted garlic in them. Now my family wants them this way from now on! ********************** This is the same recipe I use...except mine adds marjoram (1/2 tsp or to taste) and 1 cup of green/spring onion tops, the green part only, sliced 1/8 of an inch thin and added in before the sour cream and cream cheese. It is easier to melt the butter and soften the cream cheese first so you don't over mix while trying to incorporate them into the potatoes. My recipe also calls for fresh breadcrumbs to be scattered on the top before baking. ETA the leftovers, if there are any! make great perogy filling!