Creamy mashed potatoes that are made the day before and reheated in the oven, slow cooker or microwave. This is the only mashed potato recipe you need!
3poundspotatoes,peeled and cubed (Yukon Gold + Russet mix)
6ouncesroom temperature cream cheese,light or full fat
1cuproom temperature sour cream,light or full fat
salt and pepper
2tablespoonsbutter
Instructions
Place potatoes in a large pot and cover them with water. Bring to a boil and cook until tender but still firm, about 9 minutes once the water starts to boil. Drain potatoes and then return to pan. Place pan on heat to get the last drops of water out.
3 pounds potatoes,
Working in batches, scoop potatoes into ricer and rice into a large bowl. Add room temperature cream cheese and sour cream. Stir until just combined. Season with salt and pepper. Stir. (Be careful to not over mix or they will become gluey.)
6 ounces room temperature cream cheese,, 1 cup room temperature sour cream,, salt and pepper
Place potatoes in a greased baking dish with two pats of butter in top. Cover and refrigerate until ready to bake.
2 tablespoons butter
One hour before baking, remove potatoes from refrigerator and bring to room temperature.
Bake in preheated 350°F degree oven for 30-45 minutes or until warmed through.
Notes
Cube the potatoes so they are the same size. Potatoes that are cut into small cubes work best for this recipe because they will cook evenly.
Do not overcook your potatoes. Boil them for 9-10 minutes or until a fork goes into them easily. If you cook them too long you will end up with mushy potatoes.
Drain them well! Drain, drain, drain and then pop them back in the pan and place on stove for 1 minute to get all of the excess water out of them. This critical step gives you fluffy potatoes!
Invest in a potato ricer. This is the MOST important tip of all. One of my ALL time favorite kitchen gadgets is this potato ricer. The triangular shape makes ricing the cooked potatoes a snap and nothing gets stuck in the corners.
Options for reheating:
Oven: Preheat your oven to 350°F. If your potatoes have been in the refrigerator, let them sit out for 60 minutes before you pop them in the oven as it will cut down on your baking time. Leave them in the oven until they are warmed through, about 30 minutes (or more depending on if your oven is full of other dishes that need to be cooked).
Slow Cooker or Crock Pot: I love to use my slow cooker to reheat these, especially with big holiday dinners. Simply heat them on high for one hour or low for 2-3. Stir occasionally so the bottom doesn't burn.
Microwave: I'll use the microwave to reheat these in a pinch. Pop them in the microwave for 2-3 minutes and then stir. Repeat the process until heated through. Be careful when you touch the bowl, it will be hot!