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Make-Ahead Mashed/Smashed Potatoes

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“My mom clipped the basic recipe out of a newspaper (a very small clipping -so the name of the newspaper and column are not included, unfortunately) several years ago. It has since become the only mashed potato recipe we use, especially since the pickiest eaters race to get up the next morning to eat all of the leftovers! Mashed potatoes seem to be one of those foods that really brings out strong opinions, so I am including all of the various variations that please the various preferences in our house, and you should feel free to adjust to suit your tastes too! We always use fat free sour cream and low-fat cream cheese with excellent results, but the full-fat ingredients should also work just fine. These can be made up to 3 days in advance and kept in the refrigerator.”
1hr 55mins

Ingredients Nutrition


  1. Scrub the potatoes while bringing a large pot of water to a boil on the stove. If you don't like the skins in your mashed potatoes, you can also peel them at this point if you would like.
  2. Add potatoes and simmer 30 minutes, or until potatoes are soft and ready to be mashed.
  3. Mash the potatoes and season with salt and pepper.
  4. Add the cream cheese and sour cream and mix well.
  5. Sprinkle with any other herbs, spices, or seasonings you like.
  6. Final decision-- if you like your potatoes more on the smashed/chunky side, enjoy. If you want them smooth and completely mashed, then use mixer to whip them to your desired consistency.
  7. When ready, bring to room temperature, tent with foil, and reheat in 350-375 degree oven until hot, about 40 minutes. Reportedly, it can also be reheated in microwave or crockpot, but we have only ever tried it in the oven, so if you use another method, would love to hear how it works out.

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