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Kid-Approved Make-Ahead Mashed Potato Casserole: Easy Holiday Side

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A creamy, cheesy mashed potato casserole that can be made up to 2 days ahead. Perfect for holidays or busy weeknights, this forgiving recipe features a golden, buttery top and a velvety interior thanks to a secret ingredient: cream cheese.

Ingredients

Scale
  • 5 pounds russet potatoes, peeled and quartered
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, plus 2 tablespoons for the topping
  • 1 cup sour cream
  • 1/2 cup whole milk, warmed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons salt, plus more for the water
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional, for topping)
  • 1 teaspoon paprika (smoked or sweet)

Instructions

  1. Place the peeled and quartered potatoes in a large stockpot. Cover with cold water by about an inch. Add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until a knife slides through a potato chunk with no resistance.
  2. Drain the potatoes in a colander and let them sit for 2-3 minutes to allow steam to escape and dry them out slightly.
  3. Return the hot, dry potatoes to the pot or transfer to a large mixing bowl. Add the softened cream cheese and 1/2 cup of butter. Mash together until the butter and cream cheese are melted and incorporated. Some small lumps are fine.
  4. Pour in the sour cream and warm milk. Add the garlic powder, onion powder, salt, and pepper. Stir until everything is combined. Taste and adjust salt if needed.
  5. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the mashed potato mixture evenly into the dish and smooth the top with a spatula.
  6. Melt the remaining 2 tablespoons of butter and drizzle evenly over the top. Sprinkle the paprika over the melted butter. If using cheddar cheese, wait to add it until the last 10 minutes of baking.
  7. If baking immediately, preheat oven to 350°F (175°C). Bake uncovered for 30-35 minutes, until edges are bubbly and top is golden. If making ahead, cover tightly with foil and refrigerate for up to 2 days.
  8. To reheat from chilled: Let the casserole sit on the counter for 20 minutes while the oven preheats. Bake covered with foil at 350°F for 40 minutes. Remove foil, add cheese if using, and bake for another 10-15 minutes until hot and bubbly.

Notes

Don’t over-mash the potatoes to avoid gluey texture. Warm the milk before adding to prevent shocking the potatoes. Season the boiling water generously for best flavor. The casserole improves after a day in the fridge. If adding cheese, add it in the last 10 minutes of baking to prevent burning. For a crowd, double the recipe and use a larger dish or two 9×13 pans, increasing baking time by 10 minutes.

Nutrition

Keywords: mashed potato casserole, make-ahead, holiday side dish, kid-friendly, creamy potatoes, easy side dish, Thanksgiving, Christmas, comfort food

Find it online: https://rowanrecipes.com/kid-approved-make-ahead-mashed-potato-casserole-easy-holiday-side/