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A close-up of a white bowl filled with creamy mashed potatoes, topped with melted butter, bacon bits, and fresh chives.

Why Everyone Loves This Mashed Potatoes Recipes (+ Make-Ahead Tips)

This recipe for mashed potatoes is a beloved comfort food, perfect for any occasion. It includes make-ahead tips for busy cooks.
Prep Time 15 minutes
Cook Time 25 minutes
Make-Ahead Refrigeration 1 day
Total Time 1 day 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 354

Ingredients
  

For the Mashed Potatoes
  • 3 pounds potatoes about 9 medium, peeled and cubed
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup butter cubed
  • 1/4 cup milk 2%
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
Optional Toppings
  • 1 optional Shredded cheddar cheese
  • 1 optional Crumbled cooked bacon
  • 1 optional Chopped green onions

Equipment

  • Dutch oven
  • Baking dish

Method
 

  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil.
  2. Reduce heat, cook uncovered for 10-15 minutes, or until potatoes are tender. Drain potatoes and return them to the pan.
  3. Mash the potatoes. Gradually add cream cheese, sour cream, and butter. Stir in milk and seasonings.
  4. Transfer the mashed potatoes to a greased 13x9-inch baking dish. If using, sprinkle with cheese and bacon. Cover and refrigerate for up to 1-2 days.
  5. Preheat your oven to 350°F (175°C). Remove the mashed potatoes from the refrigerator and let them stand while the oven heats.
  6. Bake, covered, for 30 minutes. Uncover and bake for 10 minutes longer, or until heated through.
  7. If desired, sprinkle with green onions before serving.

Nutrition

Calories: 354kcalCarbohydrates: 40gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 56mgSodium: 400mgFiber: 5gSugar: 3g

Notes

This recipe is perfect for preparing ahead of time for holidays or busy weeknights. The make-ahead aspect allows you to have a delicious, comforting side dish ready with minimal fuss.

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