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Make-Ahead Creamy Mashed Potatoes for a Crowd (Reheat Perfectly) - Easy, Fluffy, and Foolproof

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings

Ingredients
  

  • 5 pounds russet or Yukon Gold potatoes (Yukon Golds are naturally creamy; russets are fluffy)
  • 1 cup whole milk (or half-and-half for richer potatoes)
  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces cream cheese (softened; adds tang and stability)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Optional add-ins: garlic (2–3 cloves), chives, sour cream, grated Parmesan

Instructions
 

  • Prep the potatoes: Peel and cut potatoes into 1 1/2-inch chunks. Rinse in cold water to remove excess starch.
  • Boil until tender: Place in a large pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a boil. Simmer 15–20 minutes until a knife slides in easily.
  • Warm the dairy: In a small saucepan, gently heat milk, butter, and cream cheese until melted and warm. Don’t boil. Warm dairy blends more smoothly.
  • Drain well: Drain potatoes thoroughly, then return them to the hot pot. Let them sit 2–3 minutes on low heat to steam off excess moisture.
  • Mash: Mash with a potato masher or ricer. Avoid a food processor or blender, which can make them gluey.
  • Add dairy: Pour in warm dairy gradually, stirring gently until creamy. Season with salt and pepper to taste.
  • Transfer for make-ahead: Spread into a buttered 9x13-inch baking dish or a large oven-safe casserole. Dot the top with a little butter.
  • Cool and cover: Let cool 20–30 minutes, then cover tightly and refrigerate up to 48 hours.