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.
The Perfect Holiday Potatoes
This recipe for mashed potato casserole is from my husband's family and is a must-make holiday side dish.
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.
Ingredients Needed
- Potatoes: I prefer using peeled, russet potatoes for this casserole. But peeled Yukon gold potatoes are delicious as well in this recipe.
- Cream 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 â…“ less fat cream cheese, but do not use fat-free cream cheese for best results. And be sure your cream cheese is at room temperature to easily incorporate into the potato mixture.
- Sour 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-free sour cream--it can separate when baked.
- Onion: I love the flavor of freshly minced onion in these potatoes. Feel free to omit or use 1 tablespoon dried onion flakes in place of the raw onion.
- 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 refrigerated 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.
Step-by-Step Directions
Step One: Cook Potatoes
- 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 from being watered down and helps to intensify the flavor of the potatoes.
Step Two: Mash Potatoes
- 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.
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: Refrigerate or BAKE
- Place the whipped potato mixture into a buttered casserole dish.
- At this point, you can cover the casserole dish and refrigerate 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.
Make-Ahead Directions
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 refrigerate for up to 48 hours. When ready to serve, remove from refrigerate and preheat the oven to 350 degrees. Remove the plastic wrap and bake for 45-50 minutes, or until slightly browned and warmed through.
Optional Flavor Additions
- 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: 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: Add in ¼ cup finely minced onions and 1 teaspoon onion powder into the mashed potato mixture before beating. Bake as directed.
Recipe Notes
- Store leftover baked mashed potato casserole in the refrigerator 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 freeze the leftover casserole in an air-tight storage container or freezer bag for up to 1 month. Defrost in the refrigerator. 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!
More Delicious Holiday Side Dishes
- 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 from scratch!
- Holiday Salad--Made with tender greens, fresh oranges, and a champagne vinaigrette, this holiday salad is light, refreshing, 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 from you!

Mashed Potato Casserole
Ingredients
- 3 pounds russet potatoes peeled, and cubed
- 8 ounces cream cheese softened
- ¼ cup butter melted
- ½ cup sour cream
- 2 eggs lightly beaten
- ½ cup milk
- ½ cup finely chopped onion
- 1 teaspoon salt
- pepper
Instructions
- Grease a 9x13 inch casserole dish or 3 quart baking dish with butter. Preheat oven to 350 degrees.
- Place cubed potatoes in large stock pan. Cover with cold water and salt well. Bring the potatoes to a rapid boil, then reduce the heat to medium. Simmer until the potatoes are fork tender (the chunks should fall apart easily when pieced with a fork.) 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.
- In a large bowl, mash hot potatoes with a potato masher. Mix in cream cheese, butter, sour cream, milk, eggs, onion, salt, and pepper. Beat the potato mixture with a hand held mixer until light and fluffy.
- Place potato mixture into prepared casserole dish. Bake for 20-25 minutes, or until warmed through and slightly browned.
Notes
- For this recipe, you will need 3 pounds of russet potatoes, which is about 12 regular sized potatoes.
- To prepare in advance: Assemble the mashed potato casserole as directed. Cover with plastic wrap and refrigerate up to 48 hours. Bake at 350 for 45-50 minutes, uncovered.
- Store leftover baked mashed potato casserole in the refrigerator 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.Â
- You can opt to freeze the leftover casserole in an air-tight storage container or freezer bag for up to 1 month. Defrost in the refrigerator. Mix gently to incorporate and then reheat before serving.
- 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.Â
- Loaded Mashed Potato 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.Â
- Onion Mashed Potato Casserole: Add in ¼ cup finely minced onions and 1 teaspoon onion powder into the mashed potato mixture before beating. Bake as directed.Â
Janna Newman
Kristen, thank you for this wonderful recipe! I need to make this ahead of time and freeze it. I saw in an earlier comment that you suggest freezing after baking, which I will do. I was wondering if you have ever done this and how it turned out? Any other tips for reheating? Covered with foil I assume and then remove to brown at the end of reheating? Thank you in advance! ~ Janna
Kristen Chidsey
Hi Janna. I would prepare in a freezer-safe baking dish, bake and allow to cool fully. Wrap in several layers of foil and freeze. Defrost overnight in the refrigerator and then bake for 30 minutes at 350 degrees F covered with 1 layer of foil, remove foil, and continue to bake for 10-15 minutes to fully warm through. I have done this with great results.
Mary Beth Cowper
Does this recipe go into a 9x13 in. casserole dish?? Recipe says a 9 in.dish.
Kristen Chidsey
Hi Mary Beth! Yes, this recipe goes into a 9x13 pan or a 3-quart baking dish. I hope you enjoy and sorry for any confusion.
Lindsey Grossman
SO amazing!! Definitely decadent, but I made it for Thanksgiving and that’s what the holidays are all about. We will make this again!
Josie
The perfect holiday mashed recipe! And I LOVE the variations for that personal extra loving touch. Thanks a bunch for sharing...my XMas dinner will certainly be easier 😀
Kristen Chidsey
I hope you enjoy Josie--Merry Christmas!
Toni Dash
This is so good and really easy to make! A huge win for me!
Kristen Chidsey
So glad you enjoyed Toni!
Pete Iulo
Do you peel the spuds or leave the skin on? I usually leave the skin on when I make mashed potatoes. Whaddya think?
Kristen Chidsey
For this recipe, I recommend peeling for a super smooth, creamy consistency.
LAUREN KELLY
I love a good casserole! Pure comfort food. Thanks so much!
Kristen Chidsey
Happy to hear your enjoyed Lauren!
Julia Frey
What a delicious dish! I love that it can be made ahead but it keeps the texture and creaminess!
Kristen Chidsey
So glad you enjoyed Julia!
Jayelle
This recipe calls for Cream Cheese. Please show me when the Cream Cheese is added to the potato mixture.
Kristen Chidsey
Hi Jayelle, step 3 states: In a large bowl, mash hot potatoes with a potato masher. Mix in sour cream, milk, eggs, onion, cream cheese, butter, salt, and pepper. Beat the potato mixture with a handheld mixer until light and fluffy. It is easy to miss 😉
Elma K Longley
Actually, the recipe itself omits to say "cream cheese" when it says to add in sour cream, eggs, etc. You say that in your answer to the question, but not in the original directions! It was an easy error to make, but your somewhat-scolding response was ungracious.
Kristen Chidsey
I am so so sorry if I came across at all rude (to you and especially to Jayelle)--that is NEVER my intent! I am struggling because on my end I see in step 3 in the recipe card it says to add the cream cheese, but I always welcome people pointing out my mistakes--I make quite a few of them 😉 I will see if I can troubleshoot that issue.
Nan
What a lovely site, I just added it to my inoreader feed. This recipe looks delicious and one I want to make. I do see the cream cheese added in the directions but may I suggest if you write the recipe so ingredients are added in the same order as they are listed in the ingredient list, it is less confusing to follow. I’m looking forward to exploring more of your recipes.
Kristen Chidsey
That is a great point Nan! And so happy you discovered my site 🙂
Merle Kent
What would be your advice as to freezing ahead of time? Bake first, then freeze? Or freeze unbaked, and bake and serve on day of use?
Kristen Chidsey
I would freeze baked and allow to defrost overnight and then reheat in a 300-degree oven until warmed through.
Dawn
Do you add the cream cheese when you add the other ingredients?
Kristen Chidsey
Yes 🙂
Barbara A. Wilson
When you add crwam cgeese? You left it out of recipe.
Kristen Chidsey
It is added in step 3 🙂