Make Ahead Mashed Potatoes (Gluten Free)

Contributed By: Parker


5 pounds Yukon Gold potatoes, cubed
8 ounces sour cream
2 (3 ounce) packages cream cheese
½ cup milk
2 teaspoons onion salt
ground black pepper to taste


Step 1 Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
Step 2 Transfer potatoes into a large bowl and mash. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Transfer into a large casserole dish.
Step 3 Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
Step 4 When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).
Step 5 Bake, covered, in the preheated oven for 50 minutes.

Helpful Hints:

4.7 Stars
These make-ahead mashed potatoes can be made several days ahead and stored in the fridge.
Make the holidays easier on yourself with mashers you make ahead of time.
Prep Time: 10 mins
Cook Time: 1 hrs 10 mins
Additional Time: 45 mins
Total Time: 2 hrs 5 mins
Servings: 12
If you plan on serving these right away, preheat the oven to 325 degrees F (165 degrees C) before you start cooking the potatoes in Step 1. Then follow Steps 1, 2, and 5.
Nutrition Facts (per serving)
245 Calories
9g Fat
36g Carbs
6g Protein

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