The Holiday Hack You Needed: Make-Ahead Mashed Potatoes!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt provides similar tang with fewer calories.

Peel 5 lb of potatoes.

Cut potatoes into smaller chunks for quicker cooking.

Sprinkle 1/2 to 1 teaspoon kosher salt over the potatoes in water.

Cook potatoes on medium to medium-high heat for about 20 minutes until fork-tender.

Use a wooden spoon to prevent boiling over.

Drain the potatoes and place them in a mixing bowl.

Add 1/2 cup half and half and 1 stick of butter to the bowl.

Warm the half and half and butter in the microwave for about 40 seconds until slightly melted.

Add 1 cup sour cream and 8 oz cream cheese to the bowl.

Add 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1 teaspoon garlic, and 1/4 teaspoon black pepper to the mixture.

Mix the ingredients in a mixer starting on low and gradually increasing the speed until creamy.

Taste and adjust seasoning as needed, adding more salt if desired.

Transfer the mashed potatoes to a greased 9x13 baking dish or an oval pan.

Cover and refrigerate until ready to bake, up to 3 days.

Bake at 350°F for 35 to 45 minutes.

Equipment Needed