Don’t let your busy lifestyle stand in the way of having a tasty side dish at the ready!
Despite cooking for a living, there are those nights when I just don’t feel like doing so (maybe that’s the reason WHY I occasionally don’t feel like cooking!). I don’t feel like planning and putting recipes together. I don’t feel like navigating a busy grocery store. I don’t feel like standing over a hot stove when I’m exhausted. But, of course, the family needs to be fed, and it falls to me to prepare something nutritious (and, hopefully, tasty).
That’s why I like to have as many pre-made, ready-to-go meals and dishes on hand as possible. That’s the raison d’etre behind this recipe for creamy mashed potatoes, delectably enriched with garlic butter and cream cheese. Mashed potatoes keep really well, which means I can make them whenever the urge strikes and then keep them in the fridge, all to be reheated on those lazy or busy days I described above. They’re also a great way to get a classic holiday side dish pre-made and out of the way a few days before Thanksgiving or Christmas. The recipe is easily scalable, too, so you can make as much or as little as you think you’ll need for the next few days.
Are Make-Ahead Mashed Potatoes Healthy?
Mashed potatoes are a classic comfort food, and this recipe is no exception. Potatoes are super carby, and this particular version is also loaded with dairy from the butter, cream cheese, and whole milk. Consider this a dish to enjoy on occasion. It’s good for the soul.
If you do want to make it a little healthier, use low-fat versions of the dairy or Greek yogurt instead of cream cheese, which will also add some protein. Vegans and those who are lactose intolerant can use plant-based butter, cream cheese, and milk in this recipe.
Which Potatoes Are Best For Mashed Potatoes
I like my potatoes creamy and fluffy, in case you couldn’t tell from the whole milk, cream cheese, and butter I include in this recipe. But the dairy doesn’t have to do all the heavy lifting. Choosing the right potato can also lend a hand in the texture department.
You just have to use a potato variety that is high in starch and low in moisture. With that in mind, the russet (aka Idaho) potatoes I recommend below are probably the ideal variety. If you either don’t have access to russets or simply don’t like their taste, another option is Yukon Gold. They aren’t as starchy as russets, but have a more buttery taste you may appreciate more.
How Do I Store Leftovers?
Mashed potatoes last around 3-4 days in the fridge. This is true whether you’re making the dish ahead of time or storing leftovers. Either way, keep the mashed potatoes tightly wrapped under aluminum foil or plastic wrap. You can also freeze leftover mashed potatoes. Place them in freezer-safe resealable bags and remove as much air as possible. Then, flatten them for easier storage. They should keep for up to 3 months. Let them thaw in the fridge, then microwave to reheat.
Serving Suggestions
Mashed potatoes can go with so many main dishes, though there are some that come to mind more prominently than others. Turkey Meatloaf, for example, always seems to be pictured with a hearty helping of mashed potatoes. Baked Bone-In Pork Chops are another main that is easily complemented by the squished spuds, as is chicken (here’s a recipe for Ritz Cracker Chicken for you to try).
Ingredients
- 4 pounds russet potatoes peeled and cut into quarters
- 1/4 cup unsalted butter
- 1 1/2 teaspoons minced garlic
- 8 ounces cream cheese cut into small cubes
- 1 1/4 cups whole milk
- 1 1/2 teaspoons kosher salt, plus extra for salting the water
- 1/2 teaspoon black pepper or to taste
- 2 tablespoons fresh parsley chopped
- butter optional garnish
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the quartered potatoes and cook for about 20 minutes, until fork-tender.
- Drain the cooked potatoes and return to the pot.
- Combine the butter and minced garlic in a small bowl and heat in the microwave in 30-second bursts until melted.
- Add the melted garlic butter, cream cheese, milk, salt, and pepper to the potatoes.
- Mash the potatoes with a potato masher or an electric mixer until smooth.
- Spray a large baking dish with cooking spray. Transfer the mashed potatoes to the dish and cover with aluminum foil.
- Refrigerate for up to 3 days. When ready to serve, preheat your oven to 350 degrees Fahrenheit and bake for 30-40 minutes.
- Garnish with chopped parsley and additional butter, if using, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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