Mashed potatoes may or may not show up on your table on busy weeknights. But there's no doubt that when you're serving at the holidays, they're a must-have. And they can be a pain to have to get ready when you have tons of other side dishes to tend to. The next time that happens to you, have the recipe below on hand and you won't ever break a sweat.
These potatoes are so good in fact, you may just want to keep a ready-to-go casserole of them (or two!) in your freezer so mashed potatoes can show up on your dinner table more often. They're super cheesy, they're super easy, and they are oh so delicious!
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Make Ahead Mashed Potatoes
6
10 minutes
60 minutes
70 minutes
3 pounds Yukon Gold potatoes, peeled and cut into 2" cubes
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 1/2 cups sour cream
1/2 cup heavy cream
Salt, to taste
Ground black pepper, to taste
1 cup Cheddar cheese, grated
Preheat the oven to 375 degrees Fahrenheit. Place the potatoes into a large pot, fill with water, and salt generously. Bring to a boil over high heat then reduce heat and simmer for about 20 minutes, until the potatoes are very soft.
Drain the potatoes and using an electric mixer, blend them until they are light and fluffy.
Stir in the cream cheese, butter, sour cream, heavy cream, salt and pepper. Pour into a 2-quart casserole dish and sprinkle Cheddar cheese evenly over top.
Place the dish into the oven and bake for about 40 minutes, until the top is golden brown.