Make-Ahead Cheesy Mashed Potatoes
Recipe by Heather McPherson
Yield: 10-12 servings
- 4 sprigs fresh thyme
- 1 1/2 cups whipping cream or half and half
- 5 pound bag Yukon Gold potatoes
- 1 tablespoon salt
- 3 ounces cream cheese, cut in pieces, at room temperature
- 3 tablespoons butter, cut into pieces (or more to taste)
- 1 1/4 cups shredded triple Cheddar cheese blend (Vermont white, sharp, and mild), divided
- Salt and white pepper to taste
Additional whole milk or cream as needed
Additional thyme sprigs for garnish
- Place thyme sprigs and whipping cream in small saucepan. Let simmer on very low heat while the potatoes cook.
- Put potatoes in a large pot. Cover with cold water. Add 1 tablespoon of salt. Bring to a boil, then simmer until the potatoes are fork tender, about 35-40 minutes. Remove pan from the heat and drain.
- Return potatoes to the pot with heat on low. Remove thyme from cream and discard. Pour cream over potatoes. Stir in the cream cheese, butter, and 1 cup shredded Cheddar. Season to taste with salt and white pepper. Using a masher or an electric mixer, mash potatoes to desired consistency. (Use additional milk or cream if needed for desired consistency.) If serving immediately, garnish with additional thyme.
- To refrigerate up to four days, or freeze up to two weeks, pour potatoes into a buttered 9-by-13-inch pan. Cover and store in the refrigerator.
- To reheat, remove from refrigerator and bring to room temperature, uncover. Dot top of potatoes with butter. Re-cover potatoes with foil and warm in a 350F oven 20-25 minutes. Uncover, sprinkle with an additional 1/4 cup of shredded Cheddar cheese and bake 5-10 minutes more. Stir with spoon to fluff before serving.