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Best Make-Ahead Mashed Potato Casserole: Easy Cozy Recipe

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This make-ahead mashed potato casserole is creamy, buttery, and topped with a golden crust. Perfect for holidays and cozy dinners, it can be prepped up to two days in advance.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup unsalted butter, softened and cut into pieces
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup sour cream, full-fat preferred
  • 1/2 cup whole milk, warmed
  • 2 teaspoons salt, plus more for cooking water
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1/2 teaspoon paprika (smoked paprika optional)
  • Fresh chives or parsley, chopped for garnish (optional)

Instructions

  1. Peel and quarter the potatoes. Place in a large stockpot and cover with cold water by about 2 inches. Add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer.
  2. Cook until tender, about 15 to 20 minutes. Potatoes are done when easily pierced with a fork. Drain in a colander and let sit for about 2 minutes to steam dry.
  3. Return drained potatoes to the pot or transfer to a large mixing bowl. Mash with a potato masher or ricer until mostly smooth with a few small lumps.
  4. While potatoes are still hot, add the softened butter and cream cheese. Stir gently until fully incorporated.
  5. Add sour cream, warm milk, salt, pepper, and garlic powder. Mix with a hand mixer on low speed or a wooden spoon until combined. Do not overmix.
  6. Grease a 9×13-inch baking dish with butter or nonstick spray. Spread the mashed potato mixture evenly in the dish. Smooth the top with a spatula, creating swirls and peaks.
  7. Brush the top with melted butter and sprinkle paprika evenly over the surface.
  8. If serving immediately, bake at 350°F for 25 to 30 minutes until heated through and top is golden and slightly crispy. If making ahead, cover tightly with foil and refrigerate for up to 2 days. When ready to bake, remove from fridge while oven preheats (about 20 minutes), then bake covered for 30 minutes, then uncovered for an additional 15 to 20 minutes until hot and bubbly.
  9. Let the casserole rest for 5 minutes before serving. Garnish with fresh chives or parsley if desired.

Notes

For best results, use Yukon Gold potatoes for their buttery texture. Warm dairy ingredients to room temperature to avoid graininess. Do not overmix the potatoes to prevent a gluey texture. The casserole can be assembled up to 2 days in advance and refrigerated. It also freezes well for up to 3 months.

Nutrition

Keywords: make-ahead mashed potato casserole, creamy mashed potatoes, holiday side dish, Thanksgiving mashed potatoes, easy potato casserole

Find it online: https://dinadishes.com/best-make-ahead-mashed-potato-casserole-easy-cozy-recipe/