You know how you tend to forget your age as you age? Somewhere during your mid-30’s or after a few babies, or maybe both…we start thinking we’re turning the same age we turned on our last birthday. Or I jump ahead a year (why?!) All my kids’ birthdays/ages are crystal clear in my mama brain, but I’m all meh about my own.
If you have no clue what I’m talking about, feel free to nod and smile 😉
All this to say, I did that same thing to my mom recently. I thought she was turning 70 this year. Which is a pretty big deal, so I got to work early. I got busy and prepared some special gifts for her. Turns out she’s only blowing out 69 candles. So glad I got that straight.
So now I’m really ahead of the game. I won’t have to scramble next year, now that I have her gifts prepared…
Being ahead of the game isn’t a bad thing. I won’t be mad next year when I remember that I so did not procrastinate for Mom’s big 70th.
Just like I don’t have to fret and stress about having guests over with these mashed potatoes. Because it’s make-ahead. Creamy Baked Mashed Potatoes can be prepped the night before and baked the next day.
Which is of mashable significance, since mashed potatoes are often the bane of my dinner menu. We make mashed potatoes from scratch because everything’s better from scratch, but it’s time consuming trying to get it done along with the main coarse and other sides.
That’s why these mashed potatoes are boss. Not to mention how creamy, tasty, and just outrageously yummy it is.
Here’s to getting ahead of the curve…at least in spud world.
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Creamy Baked Mashed Potatoes (make-ahead)
For Mashed Potatoes:
- 5 lbs russet potatoes, peeled/cubed
- ½ cup salted butter, melted
- ¼ cup whole milk
- 1 package regular cream cheese, removed from package and warmed to soften, 8 oz
- 4 cloves garlic, minced
- 1 TB dried minced onion
- 1 large egg, lightly beaten.
- kosher salt and black pepper
- 5 slices thick-cut bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 2 stalks green onions, thinly sliced
- Bring a large heavy pot of salted water to boil. Add potatoes and cook 15 minutes or just until tender but not mushy. Drain well and set aside.
- In a large bowl, use a potato masher to mash potatoes with melted butter and milk. Beat in softened cream cheese, garlic, onion, and egg. Beat until combined. Season with kosher salt and freshly ground black pepper to taste. Transfer potatoes to a baking dish. At this point, you can bake it now or cover and chill to bake tomorrow.
- Heat oven to 350F with rack on lower middle position. Bake uncovered for 60 minutes or until puffy and golden on top. Sprinkle top with bacon, cheese, and green onions. Bake another 5 minutes until cheese is melty. Serve immediately.
Nutrition (per serving)
Source: Chew Out Loud
Showing some more spud love:
- Slow Cooker Garlic Mashed Potatoes. Don’t fight over oven space. Let your slow cooker do the job deliciously.
- Onion Parmesan Roasted Potatoes. So easy, crispy on edges, and tender centers.
- Smashed Red Potatoes. Easily the most fun title potatoes ever had. Haven’t met anyone who didn’t adore these.
- Garlic Butter Herb Red Potatoes. Easy and crowd pleasing.