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


Make-Ahead Mashed Potatoes


  • 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


  • Peel and cut potatoes into chunks.
  • Boil in water until soft. Drain water.
  • Mash and mix all ingredients by hand or with electric mixer.
  • Reheat in oven (as ingredients tend to cool the potatoes) and serve.
  • This can be made ahead 2-3 days,refrigerated and can be reheated in a greased covered dish.
  • 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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