Creamy Make Ahead Mashed Potatoes (Recipe for Printing)

Rich, creamy yellow mashed potatoes finished with chives and a buttery touch. Prep and chill ahead, perfect for busy holiday gatherings. Save & click.

# What You Need:

→ Mashed Potatoes

01 - 5 pounds yellow potatoes, peeled and cut into 1-inch cubes
02 - 4 ounces cream cheese, softened to room temperature
03 - 2 cups half and half
04 - 4 tablespoons unsalted butter, plus extra for serving
05 - 2 teaspoons kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 3 tablespoons chopped fresh chives or parsley, for garnish

# How to Make It:

01 - Cut the cream cheese into small cubes and allow it to reach room temperature.
02 - Fill a large pot halfway with cold water. Peel the potatoes and cut them into 1-inch cubes, placing them in the pot as you go to prevent browning.
03 - Add a heaping spoonful of kosher salt to the pot. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender, 12 to 15 minutes.
04 - While potatoes cook, combine half and half with butter in a saucepan. Warm gently over low heat until steaming, but do not let it boil.
05 - Drain the cooked potatoes thoroughly, return them to the pot, and cook over low heat for 1 to 2 minutes, stirring to remove excess moisture. Remove from heat.
06 - Add kosher salt and black pepper. Mash the potatoes until smooth, using a potato masher or ricer.
07 - Fold in cream cheese. Add 1 cup of the warm half and half mixture, folding gently. Add an additional 1/2 cup, mixing until fully incorporated. Gradually add remaining mixture, a little at a time, until a smooth, creamy consistency is reached. Avoid overmixing.
08 - Transfer mashed potatoes to a large bowl or casserole dish. Cover tightly and chill in the refrigerator for up to 2 days.
09 - Before serving, reheat in a covered ovenproof dish at 350°F (175°C) for 30–40 minutes, adding extra butter if desired. Garnish with chopped chives or parsley.

# Extra Tips:

01 - Allowing the potatoes to dry briefly over low heat before mashing ensures a fluffier texture and prevents excess wateriness.

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