CommonGround volunteer Karol Swan shares her recipe for Make-Ahead Mashed Potatoes.


Make-Ahead Mashed Potatoes
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  • 5 pounds Potatoes
  • 8 oz cream cheese
  • 8 oz sour cream
  • 1/4 c (1/2 stick) butter
  • 1 tsp garlic powder(optional)
  • 1 tsp each salt and pepper


  1. Peel and cut potatoes into chunks.
  2. Boil in water until soft. Drain water.
  3. Mash and mix all ingredients by hand or with electric mixer.
  4. Reheat in oven (as ingredients tend to cool the potatoes) and serve.
  5. This can be made ahead 2-3 days,refrigerated and can be reheated in a greased covered dish.
  6. Bake 350 degrees for 45 minutes depending on dish size. Or reheat in a crock pot on high then low heat. 2 hours depending on your pot.


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