Q1: Why are my mashed potatoes gummy or gluey?

The most common culprit is overworking the potatoes. Using a food processor or a blender is the fastest way to get a gluey result. A simple potato ricer or a food mill is the absolute best tool for a fluffy, light texture, as it gently presses the potatoes instead of shearing their starch cells.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This recipe is specifically designed to be made ahead. You can fully assemble the unbaked casserole up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: Can I add garlic to these mashed potatoes?

Of course! A fantastic and easy method is to simply boil 5-6 whole, peeled garlic cloves right along with your potatoes. They will become soft and sweet, and you can mash them right into the potatoes for a beautiful, deep garlic flavor.

Q4: Can I use different cheeses?

Yes! This recipe would also be wonderful with a tangy goat cheese or a savory Boursin® garlic and herb cheese instead of the plain cream cheese.

Q5: Can I make this recipe dairy-free or vegan?

It would require significant substitutions. You would need to use vegan butter, a plant-based cream cheese alternative, and a plant-based cream (like a cashew or oat cream). The final flavor and texture would be different, but it could be a delicious alternative.

Creamy Make-Ahead Mashed Potatoes

Creamy Make-Ahead Mashed Potatoes (A Holiday Showstopper!)

A classic and decadent recipe for extra ‘Creamy Mashed Potatoes,’ perfect as a rich side dish for a holiday feast. This casserole-style dish features boiled Yukon Gold or russet potatoes that are mashed and then enriched with a generous amount of softened butter, cream cheese, half-and-half, and cream. The creamy potato mixture is then transferred to a casserole dish, dotted with more butter, and baked until hot and bubbly.

Author: Grace

Ingredients

5 pounds Yukon gold or russet potatoes, peeled and quartered
1 1/2 sticks (12 tablespoons) softened butter, plus more for topping
1 1/2 (8-ounce) packages (12 ounces total) cream cheese, softened
1/2 cup half-and-half
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Milk, if needed, for thinning

Instructions

Preheat the oven to 350°F. Butter a large casserole dish.
Place the peeled and quartered potatoes into a large pot and cover with cold, salted water. Bring to a boil and cook for 20 to 25 minutes, until the potatoes are fork-tender.
Drain the potatoes well, and then return them to the pot over low heat. Mash the potatoes with a potato masher for about 5 minutes, allowing the steam to be released. Turn off the burner.
Add the softened butter, softened cream cheese, half-and-half, and cream to the hot potatoes. Stir to combine until smooth.
Season the mixture to taste with salt and pepper. If the potatoes are too thick, add a splash of milk to reach your desired consistency.
Pour the mashed potatoes into the prepared casserole dish. Dot the surface with a few extra pats of butter.
Cover the dish with foil and bake for 15 minutes.
Remove the foil and continue baking for 10 more minutes, until heated through. Serve immediately.

Notes

This is a quintessential holiday side dish, perfect for Thanksgiving or Christmas, and can be assembled ahead of time and baked just before serving.
Mashing the potatoes over low heat for a few minutes after draining is a key technique that helps to release steam and prevent gummy potatoes, resulting in a fluffier texture.
The combination of butter, cream cheese, half-and-half, and cream makes these mashed potatoes exceptionally rich and creamy.

Find it online: https://www.eatswithsoul.com/creamy-make-ahead-mashed-potatoes/