Kittencal's Make-Ahead Mashed Potatoes

READY IN: 40mins


  • 8
    large russet potatoes, peeled and quartered (use only russet potatoes or use 10 medium)
  • 6
    ounces cream cheese, softened (can use 8 ounces)
  • 13
    cup sour cream (can use a little more)
  • 12
    cup butter (cut into cubes, can use more if desired)
  • 1 12
    teaspoons onion powder
  • 1
    teaspoon salt (or to taste)
  • fresh ground pepper (optional and to taste)
  • 1
    cup shredded cheddar cheese (to taste) (optional)


  • Butter a 13 x 9-inch casserole dish.
  • Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
  • Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
  • Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
  • Spread the mixture into prepared baking dish.
  • If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
  • Cover and refrigerate for up to 3 days.
  • When ready to bake set oven to 350 degrees F.
  • Bake uncovered for about 25-30 minutes or until hot.
  • If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).