There's no denying it: Cooking Thanksgiving dinner is stressful. Make it easier on yourself by preparing our recipe for creamy make-ahead mashed potatoes. This way you can tend to more important things on the big day. Like your guests and sipping wine.
5 pounds russet potatoes, peeled and cut into 1-inch cubes
8 ounces cream cheese, at room temperature
1 tablespoon unsalted butter
¾ cup sour cream
½ teaspoon garlic powder
Pinch of grated nutmeg
Salt and freshly ground black pepper
1. Place the potatoes in a large pot and cover with cool water. Make sure they’re covered by at least 1 inch.
2. Bring the water to a boil over high heat and then lower the heat to medium and simmer the potatoes until a fork pierces them easily, 20 to 25 minutes.
3. Drain the potatoes in a colander and return them to the pot. Stir a few times to steam the potatoes in the hot pot to remove excess moisture.
4. Add the cream cheese, butter and sour cream to the pot, and then use a potato masher to mash the potatoes until smooth. Avoid over-mixing, which can make the potatoes gluey, but don’t be afraid to mash them until they’re nice and fluffy.
5. Season the potatoes with the garlic powder, nutmeg, salt and pepper. Mix to combine.
6. These mashed potatoes can be refrigerated for up to two days and then reheated in a 350°F oven, covered in foil, for 45 minutes, or in the microwave in 1-minute increments, stirring between heatings. They can also be frozen in single servings. Scoop 1 cup portions onto a parchment-lined baking sheet and freeze. Once frozen, remove the potatoes from the parchment and store in freezer bags for up to six months. Thaw in the fridge and then reheat as directed above.