This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.

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  • Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

  • Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Nutrition Facts

348 calories; protein 7.4g 15% DV; carbohydrates 44.1g 14% DV; fat 16.5g 26% DV; cholesterol 43.7mg 15% DV; sodium 404mg 16% DV. Full Nutrition

Reviews (897)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2005
I've made this recipe several times since my initial review two years ago. As I was printing off the recipe for this Christmas prep, I read some of the more recent comments, and decided to add what I've learned in the past couple years: there's a big difference between doing it the day before vs the same day. When made the day before, it's stiffer and the sour cream and garlic (if you add that, as I do) are twice as strong. Much too strong, in my opinion. And you will need to re-mash with milk and butter to fluff it up, which means you lose half the benefit of doing it ahead of time. I HIGHLY recommend doing it only a few hours before (3 or 4 has been just right, for me) and then putting it in a slow cooker on low until dinner. The flavor is prefect and it's still fluffy. Read More
(1195)

Most helpful critical review

Rating: 2 stars
09/01/2007
too dry Read More
(10)
1238 Ratings
  • 5 star values: 912
  • 4 star values: 211
  • 3 star values: 75
  • 2 star values: 25
  • 1 star values: 15
Rating: 5 stars
12/22/2005
I've made this recipe several times since my initial review two years ago. As I was printing off the recipe for this Christmas prep, I read some of the more recent comments, and decided to add what I've learned in the past couple years: there's a big difference between doing it the day before vs the same day. When made the day before, it's stiffer and the sour cream and garlic (if you add that, as I do) are twice as strong. Much too strong, in my opinion. And you will need to re-mash with milk and butter to fluff it up, which means you lose half the benefit of doing it ahead of time. I HIGHLY recommend doing it only a few hours before (3 or 4 has been just right, for me) and then putting it in a slow cooker on low until dinner. The flavor is prefect and it's still fluffy. Read More
(1195)
Rating: 5 stars
11/22/2006
I use a recipe almost identical to this, but I put the potatoes in a crockpot sprayed with Pam and put it in the fridge overnight. The next day, you need to plug it in well ahead of time, but the oven is open for whatever else needs baking. Read More
(660)
Rating: 5 stars
08/15/2006
This recipe was a huge hit at my potluck party! Everyone complimented on the dish, moreso than the entree (that person wasn't too thrilled that I one up-ed him). I used suggestions from others' reviews. Here's my variation on the recipe: I used yukon gold potatoes, onion & chives cream cheese, and garlic salt instead on onion salt. Followed recipe as stated, but prior to baking I used 1/2 cup of whipping cream and butter to moisten the potatoes. Mixed in some bacon bits and cheddard cheese. Topped off with bacon bits and cheddar cheese before baking. The end result...my dish was completely empty and still had people begging for more. Read More
(466)
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Rating: 5 stars
12/09/2006
These turned out great! The only thing I changed was to put them in the crock pot for about 2.5 hours before company came over so I could save space in my oven! Read More
(257)
Rating: 5 stars
09/23/2006
This has been my 'signature' recipe for our mashed potatoes since Thanksgiving 2002!! I always get raves about them. My husband won't let me make our mashed potatoes any other way because he says 'nothing compares'! The 'signature' really boils down to the cream cheese because many mashed potato recipes are made with the other ingredients but the cream cheese really sets these apart from all others! However I do make it slightly different from what the recipe calls for. I also add a little skim milk to it as well as use fat-free cream cheese and sour cream and interchange using onion powder one time and garlic powder the next just for variety. And of course the measurements of the ingredients are never the same each time so I put a little in of everything until it's just right smooth and creamy. I've never made these potatoes the 'day before' but serve right away. However I always make enough for leftovers and they're delicious cold or hot the next day! Give these a try you won't be disappointed!:) Thank you so much Erin for the wonderful recipe! Read More
(185)
Rating: 5 stars
12/21/2003
I know this recipe as twice baked potatoes...and it is WONDERFUL!!! I have made these potatoes for years and my family always demands it at all occasions. I do a few things different though. Instead of baking next day...I put the potatoes into a crock pot and slice a 1/4 stick butter onto the top and refrigerate until Thanksgiving morning...cover and cook on high till heated threw. Saves on oven space. I also mix in (to taste) fresh green onions...adds color to the dish and a wonderful taste! Read More
(169)
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Rating: 5 stars
04/29/2006
After reviewing most of the comments, I made a couple of changes: Instead of plain cream cheese, I used cream cheese with chives & onion. I also added roasted garlic. These mashed potatoes are wonderful! Creamy & rich, just like at restaurants! Read More
(108)
Rating: 4 stars
06/12/2003
Delicious and creamy. I even used light sour cream and light cream cheese. Also used Yukon Gold potatoes because I think they are better for mashing (not so dry). Such a great way to make mashed potatoes. Read More
(79)
Rating: 5 stars
10/12/2005
I've been making these potatoes for a few years now and they are fantastic! I pat butter all over the top before I refrigerate. Also prior to baking I poke holes in the top with a fork and pour a bit of milk over them. I wait until the milk has absorbed before baking. Sometimes I add cheese too. How can you go wrong with cheese? lol Read More
(78)
Rating: 2 stars
09/01/2007
too dry Read More
(10)