This flexible, make-ahead mashed potato recipe is a sure-fire hit on a holiday table. You can even freeze it before baking, and the Parmesan crust will not disappoint!
Even though my job is all about cooking, I rely on make-ahead dishes as much as the next person.
Ironically, aspects of The Fountain Avenue Kitchen often keep me away from the kitchen. And then there are the day-to-day responsibilities we all have, from kids’ activities, volunteer work, and appointments to walking the dog, cleaning the house, and so on.
We all seem to be busy; the details are simply different!
The following baked mashed potato recipe is a busy cook’s friend when looking ahead to holiday gatherings and anytime get-togethers with extended family and friends.
The make-ahead recipe allows you to prepare delicious mashed potatoes on your timeline, whether that be a day or two ahead or several weeks in advance, as the casserole freezes well.
It feels like a treat to have the work completely finished, save the final pop into the oven.
For years I made this recipe with sour cream and cream cheese, but more recently I’ve been using Greek yogurt and Chèvre. In other words, you have choices. You could even experiment with an herbed cream cheese, like Boursin, in place of the cream cheese or Chèvre.
What is the difference between cream cheese and Chèvre anyway?
Cream cheese is made from the fat of cow’s milk. Chèvre is a similarly soft cheese that is made from whole goat’s milk. This was explained to me years ago by the purveyor of goat milk products at a local farmers market, and I thought it was an interesting bit of information.
The result is that Chèvre is about 50% lighter than cream cheese while being a good alternative for those who cannot tolerate cow’s milk. I also like the flavor, which is a touch tangier that cream cheese.
One of my favorite details in these make-ahead mashed potatoes is the Parmesan crust. After liberally buttering the baking dish, grated Parmesan cheese is sprinkled over the butter to fully coat. After baking, that layer becomes lightly golden and crusty.
What is the best potato for mashed potatoes? For my classic Buttermilk Mashed Potatoes, I like to use half russets and half Yukon golds for the best combination of lightness, creaminess, and flavor. (Specifics like how waxy and starchy qualities make a difference are explained in the linked post, if these details are of interest.)
Ultimately, however, russets will create the fluffiest mashed potatoes. To balance the additional ingredients incorporated into this recipe, this quality makes russets my top pick.
Can I peel the potatoes in advance? Yes! Simply cover them with cold water. The chopped and peeled potatoes may be held at room temperature for up to two hours or so before cooking. When ready to cook, drain and rinse well, and then proceed with the recipe.
What’s the best way to mash the potatoes? Usually I mash by hand, and you can do that with these potatoes. That said, this is the only mashed potato recipe for which I often use the whisk attachment of a stand mixer, as it helps to evenly incorporate the additional ingredients. (Alternatively, a hand mixer could be used.) Do be cautious to only beat until light, fluffy, and combined; over-beating can make the potatoes gummy.
If you’d like to lightly brown the top, a quick stint under the broiler at the end of the baking time will accomplish that. Two minutes is perfect in my oven, but don’t walk away.
Distance from the element and variance from one oven to the next make a difference, and you don’t want to burn or dry out the potatoes.
One of my friends recently reported that she makes this recipe for Thanksgiving every year. She triples the recipe and uses the crock pot method, mentioned below, instead of baking. Her family is full of diehard mashed potato fans, and she says these are always the hit of her meal.
While I like the herby addition of fresh chives, I omit them when cooking for a group that includes kids or mashed potato purists.
We’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Make-Ahead Mashed Potatoes
Ingredients
- 8-10 baking potatoes (like russets), peeled and cut into even size chunks
- 6 tablespoons butter, softened (divided use, see note)
- ¾ cup grated Parmesan cheese (divided use)
- 1 cup 2% or whole sour cream (may use Greek yogurt)
- 8 ounces Chèvre (may substitute cream cheese), softened
- ⅓ cup chives, optional
- Kosher salt and freshly ground pepper
Instructions
- Place the potatoes in a large pot of cold water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the potatoes are very tender but not mushy and falling apart. Drain well.
- Rub a 9×13 baking dish with 2 tablespoons of butter, and then sprinkle with ¼ cup Parmesan cheese, making sure the cheese is evenly distributed.
- Put the potatoes in a large bowl (the bowl of a stand mixer, if using) and add the sour cream, Chèvre, 2 tablespoons butter, ¼ cup Parmesan, and the chives, if using. Season with salt and pepper. (I like 2 teaspoons Morton's kosher salt and about ½ teaspoon pepper.)
- Using an electric mixer (with a whisk attachment if you have one; a hand beater or potato masher will work too), beat the potatoes until smooth and light, being careful not to over mix as the starch in the potatoes can cause them to become gluey if mixed too long.
- Transfer the potatoes to the prepared dish and dot with the remaining 2 tablespoons butter and sprinkle with the remaining ¼ cup Parmesan.
- At this point, you can cover tightly and refrigerate for 2–3 days or wrap well and freeze for up to a month.
- Preheat oven to 350℉ and bake, uncovered, until the potatoes are lightly golden and hot throughout, about 25 minutes. If the potatoes have been frozen or refrigerated, thaw and bring to room temperature before baking. If the potatoes are cold, extra time (about 15-25 minutes, depending on how cold) will be needed to heat through.
Notes
- For more golden brown color, you may broil the potatoes for a minute or two at the end of baking time. Just take care not to burn or dry out the potatoes.
- Instead of dotting the final 2 tablespoons butter over the top of the casserole prior to baking, you may drizzle with your favorite olive oil.
- Prefer to use a slow cooker? The potatoes may transferred to a slow cooker with a ceramic insert instead of baking in the oven. Simply butter the insert and dust with cheese as directed in the recipe. Add the potatoes, cover, and cook on Low for 4–6 hours or until heated through. Top with the extra butter and Parmesan and serve from the slow cooker.
Recipe first posted on December 18, 2012.
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