Make-Ahead Cheesy Mashed Potatoes
Creamy whipped mashed potatoes that you can make ahead of time!
Ingredients
- 8-9 medium potatoes
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup butter + 3 pats for topping.
- 1 Tablespoon heavy cream more based on consistency
- 3 cloves garlic minced
- 1 teaspoon chives fresh or ground
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated cheddar cheese
- 1 teaspoon parsley
Instructions
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Peel and cut potatoes. Place them in a large saucepan and cover with water. Boil for 12-14 minutes or until they are fork-tender.
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Preheat oven to 350. Butter a 2-3 quart casserole dish. Set aside.
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Drain potatoes and place in a stand mixer bowl or large bowl. Add in cream cheese, sour cream, butter, cream, chives, minced garlic, salt, and pepper.
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Whip together until potatoes are smooth and lump-free. If the potatoes are too thick you can add additional cream and whip until the consistency you wish.
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Scoop potatoes into the buttered casserole dish and spread out evenly.
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Sprinkle with grated cheddar cheese and parsley. Place 3 pats of butter on top.
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Bake in the oven for 45 minutes or until bubbly and golden brown.
Recipe Notes
NOTE: You can make these potatoes in advance and instead of baking-cover and refrigerate for up to 3 days. ***They can also be frozen for up to 3 months.
