Ingredients for Kittencal's Make Ahead Mashed Potatoes
- 3 lbs russet potatoes, peeled and cut into 2-inch chunks
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup (1/2 stick) butter, melted
- 1 teaspoon onion powder
- 1 tablespoon salt
- Fresh Ground Pepper
- Shredded Cheddar Cheese
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How to Make Kittencal's Make Ahead Mashed Potatoes
- Preheat oven to 350°F (175°C). Butter a 13 x 9-inch casserole dish.
- Peel and cut 3 lbs russet potatoes into 2-inch chunks. Cook in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until fork-tender (about 15-20 minutes). Drain well and return potatoes to the pot.
- Using an electric mixer, beat the hot potatoes until semi-smooth, leaving some texture.
- Add 4 ounces cream cheese (softened), 1/2 cup sour cream, 1/4 cup (1/2 stick) butter (melted), 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Mix until completely smooth and creamy.
- Pour the potato mixture into the prepared baking dish and spread evenly.
- Lightly sprinkle with paprika (optional). Let cool to room temperature.
- Cover and refrigerate for up to 3 days.
- When ready to bake, uncover the dish.
- Bake for 25-30 minutes, or until heated through and bubbly.
- If desired, sprinkle with 1 cup shredded cheddar cheese during the last 5 minutes of baking to melt.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
12g
Fat
50g
Carbs
17g