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Mashed Potato Casserole
MASHED POTATO
CASSEROLE
By Kristen Chidsey | 25 Comments |
Published October 26, 2020 | Updated
October 14, 2020 *This post may include
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Creamy, fluffy, and full of flavor, this
Mashed Potato Casserole is the
perfect way to prepare mashed
potatoes for a gathering. Everyone
will be wowed by the flavor and this
casserole can be made in advance,
making it the perfect dish to
entertain with!
Everyone loves mashed potatoes, but
they are best served immediately after
preparing. This casserole is the perfect
compromise! It can be prepared several
days in advance yet is rich, decadent,
buttery, tangy, and delivers the classic
comfort you crave in mashed potatoes.
T H E PE R F E C T
HOL I DAY P O TAT OE S
This recipe for mashed potato casserole
is f rom my husband's family and is a
must-make holiday side dish.
Mashed Potato Casserole
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My mother-in-law graciously shared her
recipe for what she refers to as, Holiday
Potatoes, and the name fits for many
reasons!
This casserole is rich, creamy,
decadent, and yet it is EASY to
make. Which when it comes to
entertaining, especially during the
holidays, easy is a must!
This is the perfect way to prepare
mashed potatoes for a crowd. It can
be prepared up to 2 days in
advanced and then baked right
before serving, instead of having to
be prepare potatoes right before
entertaining.
This casserole travels well, making it
a great dish to bring to a pot-luck.
You can opt to bake upon arrival or
bake at home before leaving for
your gathering and keep warm by
placing it in a casserole carrier or
covered with foil and warm with a
warm towel. It should hold warm for
up to 1 hour.
This recipe truly is perfect to pair
with Baked Ham, Roasted Turkey, or
New York Strip Roast, or any holiday
main course.
I NG R E DI E N T S N E E DE D
Potatoes
Potatoes: I prefer using peeled,
russet potatoes for this casserole.
But peeled Yukon gold potatoes are
delicious as well in this recipe.
Cream Cheese
Cheese: Cream cheese gives
the potato casserole a tangy,
creamy, almost cheesy consistency.
It is what makes this casserole so
delicious! Use full fat or less fat
cream cheese, but do not use fat-
f ree cream cheese for best results.
And be sure your cream cheese is at
room temperature to easily
incorporate into the potato mixture.
Sour Cream
Cream: Sour cream is a must
when making mashed potatoes in
my book. The sour cream keeps the
potatoes light, gives them a bit of
tang, and makes them so much
more luscious! Use full fat or
reduced fat. Do not use fat-f ree sour
cream--it can separate when baked.
Onion
Onion: I love the flavor of f reshly
minced onion in these potatoes.
Feel f ree to omit or use 1 tablespoon
dried onion flakes in place of the
raw onion.
Butter
Butter: Potatoes and butter go
hand and hand! I recommend using
traditional unsalted butter. That way
you can control the salt. Traditional
butter is best --do not use
margarine or a tub of ref rigerated
butter. The taste of real butter can
not be replaced.
Eggs: The eggs will help the
potatoes puff up a bit and give this
casserole a bit of body. If you have
an egg allergy, you can omit the
eggs without sacrificing much.
S T E P-BY- S T E P
DI R E C T ION S
STEP ONE: COOK
P O TAT O E S
Place cubed potatoes in a large
stock pan. Cover with cold water
and salt well.
Bring the mixture to a rapid boil,
then reduce the heat to medium.
Simmer until the potatoes are fork-
tender.
Drain the potatoes and return to the
hot pan.
Place over low heat and simmer
until all the moisture has
evaporated–about 1-2 minutes. This
trick really helps keep the casserole
f rom being watered down and helps
to intensify the flavor of the
potatoes.
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STEP TWO: MASH
P O TAT O E S
In a large bowl, mash hot potatoes
with a potato masher until nearly
completely broken down.
Mix in cream cheese, butter, sour
cream, milk, eggs, onion, salt, and
pepper.
Beat the potato mixture with a
handheld mixer until light and
fluffy.
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Normally, I do not recommend using a
handheld mixture to mash potatoes as
the potatoes can get gummy. But by
using a potato masher to mash the
cooked potatoes in advance, this will
ensure that it will not take long to beat
the remaining ingredients into the
potatoes, so they will remain light and
fluffy instead of gummy and tough.
STEP THREE:
R E F R I G E R AT E O R B AK E
Place the whipped potato mixture
into a buttered casserole dish.
Learn more
At this point, you can cover the
casserole dish and ref rigerate for up
to 48 hours OR you can bake until
the casserole is warmed through
and the potatoes are browned
slightly on the top.
Once baked, dish out and serve.
M AK E -AH E AD
DI R E C T ION S
This mashed potato casserole is
delicious and a perfect holiday side dish
because it is the BEST way to prepare
mashed potatoes in advance.
Simply prepare as directed up to
baking. Then cover the casserole dish
with plastic wrap and ref rigerate for up
to 48 hours. When ready to serve,
remove f rom ref rigerate and preheat
the oven to 350 degrees. Remove the
plastic wrap and bake for 45-50
minutes, or until slightly browned and
warmed through.
OP T IONAL F L AVOR
ADDI T ION S
Cheesy Mashed Potato Casserole:
Mix in 1 cup of shredded or cubed
cheddar cheese into the potato
mixture before spreading in the
casserole dish and then top with 1 to
2 cups of additional shredded
cheddar cheese and then bake as
directed.
Loaded Mashed Potato
Casserole
Casserole: Before baking, top the
potatoes with 2 cups shredded
cheese and ½ cup crumbled
cooked bacon. Bake as directed and
then top with minced chives or
green onions if desired.
Onion Mashed Potato Casserole
Casserole:
Add in ¼ cup finely minced onions
and 1 teaspoon onion powder into
the mashed potato mixture before
beating. Bake as directed.
R E C I PE NO T E S
Store leftover baked mashed potato
casserole in the ref rigerator for up
to 4 days and reheat individual
servings in the microwave, covered
with a damp paper towel so the
casserole does not dry out.
You can opt to f reeze the leftover
casserole in an air-tight storage
container or f reezer bag for up to 1
month. Def rost in the ref rigerator.
Mix gently to incorporate and then
reheat before serving.
The leftover casserole is delicious as
the filling for Pierogi Lasagna--out
of this world good!
MOR E DE L IC IOU S
HOL I DAY S I DE DI S H E S
Sweet Potato Casserole--This sweet
potato casserole is also a great
make-ahead holiday side dish and is
made with maple syrup and
perfectly spiced.
Classic Stuffing--This bread stuffing
is not complicated, but the classic
flavors are just what you crave on
the holidays.
Roasted Butternut Squash Salad--
The ingredients for this salad can be
prepped in advance and then tossed
before serving for a sweet, savory
salad that delivers on flavor.
Green Beans Almondine--This is a
simple way to dress up green beans
that everyone loves!
Green Bean Casserole--All the
classic flavors of the classic green
bean casserole, made f rom scratch!
Holiday Salad--Made with tender
greens, f resh oranges, and a
champagne vinaigrette, this holiday
salad is light, ref reshing, and full of
flavor.
I hope you love this mashed potato
casserole as much as my family does
and be sure to leave a comment and
review below! I love hearing f rom
you!
Mashed Potato Casserole
Creamy, fluffy, and full of flavor, this Mashed
Potato Casserole is the perfect way to prepare
mashed potatoes for a gathering.
5 from 6 votes
Print Pin Rate
Course: Side Dish Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes Servings: 8
Calories: 291 kcal Author: Kristen Chidsey
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