Because who has time to peel and chop and boil and mash last-minute during the holidays when you really just want to be spending time with your loved ones and not making yet another dirty dish (or, sink full of dishes) in the kitchen?
Here is an easy, make-ahead mashed potato recipe.
There are a lot of really good things about these mashed potatoes, but I think the best thing about them is that they require ZERO peeling!
This is nice because the hardest part of mashed potatoes, in my opinion, is the monotonous, and very time-consuming peeling. Don’t even worry about that here.
I also LOVE the texture of the potato skins in my mashed potatoes. Everyone seems to have strong feelings when it comes to their ideal mashed potato consistency, so I feel like I should tell you that my ideal mashed potato requires some chewing. Not a lot, but definitely some.
And mashed potatoes are at risk of being a boring, not-great-to-look-at beige food. The red skins make them look so much prettier! I also think Michelle Obama would be appreciative of the color.
Because, yes, whether or not Michelle Obama would find my plate colorful enough is something I take into consideration when eating.
If you are someone who needs their mashed potatoes to be perfectly smooth, you can of course peel your potatoes. I won’t stop you.
The other really, really great thing about these mashed potatoes is they are make-ahead. Yes! You can make them up to 3 days before eating them! Just chill in whatever dish you’re heating them up in, and pop them in the oven about an hour before eating.
They’re a creamy, potatoey dream that pairs perfectly with all of your holiday roasts and EVEN will stand alone with no gravy.
Not only are they a time-saver, but you can also fit in the work whenever is most convenient for you. Which, I think makes these the easiest mashed potatoes ever!
Make-Ahead Red Skin Mashed Potatoes
Leave the skins on your potatoes for a nicely colored and textured mashed potato. These can be made up to 3 days ahead and heated in the oven prior to serving.
- 5 pounds red skin potatoes
- 1 cup whole milk, warmed
- 8 tablespoons unsalted butter, cut into cubes, plus additional for pan
- 8 ounces cream cheese, cut into cubes
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
Scrub and quarter potatoes. Place in a large stockpot and cover with cold water. Place over high heat and bring to a boil. Once boiling, reduce to a simmer. Simmer 20 minutes, until potatoes are easily pierced with a fork. Strain well.
Transfer cooked potatoes to the bowl of a stand mixer fitted with the whisk attachment. Turn on low speed and add in the milk, butter, cream cheese, salt, and pepper. Mix until well-combined.
Transfer potatoes to a 2-quart baking dish. Cover and refrigerate.
These can be made up to 3 days in advance. When ready to heat, cover and bake in a 375 degree oven for 45 minutes – or until heated through.