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Creamy Make-ahead Mashed Potatoes

Delightfully creamy side dish that can be made ahead of time

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Equipment List

  • Large pot or dutch oven
  • Colander
  • Sauce pan
  • Potato ricer


  • 5 lbs Yukon gold potatoes
    - peeled and diced
  • 3 Tbsp butter
  • 4 oz cream cheese
    - cubed
  • 1 c sour cream
  • 2 tsp salt
  • 1 tsp onion salt
  • 1 tsp minced garlic
  • 1/2 c heavy cream

Preparation Instructions

  • Peel and dice potatoes into even chunks.

Cooking Instructions

  • Add 5 lbs Yukon gold potatoes to pan
  • Add enough cold water to cover potatoes and inch or two above the potatoes
  • Bring potatoes to a boil
  • Continue boiling
  • While potatoes are boiling, place saucepan on burner and turn on heat
  • Add 3 Tbsp butter to saucepan
  • Add 1/2 c heavy cream to saucepan
  • Add 4 oz cream cheese to saucepan
  • Add 1 c sour cream to saucepan
  • Add 2 tsp salt, 1 tsp onion salt, and 1 tsp minced garlic to saucepan
  • Stir ingredients
  • Note: Stir liquid mixture occasionally as it melts until fully combined
  • Test a potato to make sure it is fork tender.
  • Drain potatoes very thoroughly in colander, leaving heat on (will return potatoes to pot after draining).
  • Return drained potatoes to pot and allow to cook for a couple minutes (allowing extra moisture to cook out).
  • Stir potatoes and cook to remove excess moisture
  • Hold potato ricer over pot and run potato chunks through ricer until they have reached desired consistency
  • Pour cream mixture into potatoes
  • Stir until fully combined and creamy

Finishing Instructions

  • If you are not serving immediately or wish to make ahead, you can store them in an air-tight container in the refrigerator. Before serving, place back in a pot, add a little bit of butter and heavy cream. Stir and heat through.