What can I say about mashed potatoes? Well, I hate them! LOL It has always been a consistency issue with me. I don’t know what it is, but I just don’t like “mush” on my pallet. I feel the same way about hot cereal. With that said, I love potatoes every other a way. I crave baked potatoes with all the same “stuff” on it. (Butter, cream cheese and Sour Cream or Greek yogurt) I just like that it is in chunks that I break up with my fork. I know, I know, the greatest food every created (says everyone I know) but I just don’t like them. BUT, I still have to make these. Why? Because they are everyone’s favorite at the holidays and as my niece once said, “it isn’t Thanksgiving without mashed potatoes and gravy”. So, I do make these on request. I’m told they are great (this recipe has been in rotation for at least 20 years) so if you need a shortcut during the holidays (and don’t we all) this one is for you. Give my Decadent Make-Ahead Mashed Potatoes a try. FYI: I love these when I convert them to my Leftover Mashed Potato Cakes…It must be that crispy crust I get on these when I pan fry them (so good!).
This recipe is loaded with butter, cream cheese and sour cream. Hey, it is the holidays! But you certainly could use Land ‘o lakes light butter, fat free Greek yogurt, light cream cheese and skim milk and still get great results. So use this as a measurement guide and make it your own.
While I will personally be eating sweet potatoes and cinnamon honey butter, most of my family will be inhaling this with their holiday meal. It does save a ton of time when making the feast. The more I can do ahead of time, the easier and more enjoyable my day is. Try it, my family swears by them.
Looking for other potato recipes? Something special for the holidays? Try some of my favorite potato dishes for Thanksgiving and Christmas:
Sweet Potato Souffle with Crunchy Streusel Topping
Gremolata Stacked Sweet Potatoes
Roasted Crispy Garlic Potatoes
Decadent Make-Ahead Mashed Potatoes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 Lbs. Yukon gold potatoes peeled and cut into small cubes
- 8 Oz. Cream cheese room temperature
- 8 Tbsp. Butter one stick
- 1 Cup of sour cream or Greek yogurt
- Kosher Salt and freshly ground black pepper to taste
- ½ Cup Chopped chives
- Milk optional
Instructions
- Put the prepared potatoes in a large pot of salted cold water and bring to a boil. Cook until the potatoes are soft (about 3-5 minutes depending on the size of the potatoes). Check doneness by putting a knife tip into a potato. If it easily pierces the potato, they are done. If you get resistance, let them cook another minute or two.
- Drain the potatoes and then add back to the pot. Mash them with a potato masher and slowly add some of the cream cheese, butter and sour cream or yogurt. Continue mashing until everything is incorporated. Season with the salt and pepper and add the chives. Mix thoroughly. Taste and add more seasoning if needed. If they are too thick, add a little milk to loosen the mixture. Put in a serving casserole dish.
- Once cool, cover this dish and refrigerate until ready to reheat.
- If you are leaving this in the refrigerator overnight, take it out of the fridge and let it come to room temperature. Once at room temperature, check the consistency. If you need a little milk to loosen it up, add it now and stir throughout the potatoes.
- Heat in a 350-degree oven, covered, for about 45 minutes until really hot. Serve family style with a sprinkle of cut chives on top!
