Creamy, fluffy, and full of flavor, Mashed Potato Casserole is the perfect way to prepare mashed potatoes for a gathering or the holidays. This easy recipe can be prepared several days in advance and delivers the classic flavors of mashed potatoes in a creamy potato casserole that is rich, decadent, buttery, and tangy.
What holiday is complete without potatoes? From Thanksgiving to Easter to Christmas, the holidays demand a potato side dish. And everyone's favorite holiday go-to dish is mashed potatoes.
But let's be honest, mashed potatoes are best served immediately and that can be hard to accomplish during the chaos of a big holiday meal.
Let me introduce you to what my mother-in-law refers to as Holiday Potatoes. Her make-ahead mashed potato casserole is the perfect solution to getting a creamy, flavorful mashed potato dish on the table with ease!
Reasons To Love Mashed Potato Casserole
- Easy Make-Ahead Recipe. This mashed potato casserole is not only easy to make, but it can be prepared up to 2 days in advance and then baked right before serving.
- Extremely Flavorful. Dare I say mashed potato casserole is better than classic mashed potatoes? With the addition of cream cheese, chopped onion, and sour cream, this potato casserole is rich, decadent, buttery, tangy, and delivers the classic comfort you crave in mashed potatoes, in an elevated, yet simple, recipe.
- Travels Well. This casserole travels well, making it a great dish to bring to a potluck. 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 covering it with foil and warming it with a warm towel. It should hold warm for up to 1 hour.
- The Perfect Holiday Side Dish. This recipe truly is perfect to pair with Baked Ham, Roasted Turkey, New York Strip Roast, or any holiday main course.
Ingredients Needed
- Potatoes: Use either russet or Yukon gold potatoes for this casserole.
- 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. Be sure your cream cheese is at room temperature to easily incorporate it 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 as 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 of 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, not 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.
Optional Flavor Additions
- Cheesy Mashed Potato Casserole: Mix 1 cup of shredded or cubed cheddar cheese into the potato mixture before spreading it 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 ¼ cup finely minced onions and 1 teaspoon onion powder into the mashed potato mixture before beating. Bake as directed.
How to Make Mashed Potato Casserole
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Cook Potatoes. Always, always start cooking your potatoes in cold, salted water. The cold water ensures they cook evenly and the salt helps to flavor the potatoes. Once the potatoes are fork-tender, drain them and return the potatoes to the hot pan 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. You want to start by mashing your cooked potatoes with a potato masher until smooth. Then add in the cream cheese, butter, sour cream, milk, eggs, onion, salt, and pepper and mix with a handheld mixer on low speed until flight and fluffy. Normally, I do not recommend using a handheld mixer when working with potatoes, but this recipe is the exception. Just be sure to first mash the cooked potatoes with a handheld masher, as this will prevent your potatoes from becoming gummy.
Step Three: Refrigerate or Bake. After transferring your potatoes to your baking dish, 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.
Step Four: Serve. Once baked, dish out and serve and watch your guests be impressed!
∗ make-ahead instructions ∗
This mashed potato casserole is delicious and a perfect holiday side dish because it is the BEST way to prepare mashed potatoes in advance.
- Up to Two Days in Advance: Prepare the mashed potato casserole as directed up to baking. Then cover the casserole dish with plastic wrap and refrigerate for up to 48 hours. When ready to bake the casserole, remove from refrigerator and let the dish come to room temperature as the oven preheats to 350 degrees F. Remove the plastic wrap and bake for 45-50 minutes, or until slightly browned and warmed through.
Storage
- Refrigerate: Store leftover baked and cooled mashed potato casserole in the refrigerator in an airtight container for up to 4 days. Reheat individual servings in the microwave on a heat-safe plate in 30-seond intervals, covered with a damp paper towel so the casserole does not dry out.
- Freeze: Let the baked casserole cool completely. Transfer it to an airtight storage container or freezer bag and freeze it for up to 1 month. Defrost in the refrigerator. Mix gently to incorporate and then reheat before serving.
- Creative Use for Leftovers: Use leftovers as the filling for Pierogi Lasagna--out of this world good!
More Delicious Holiday Side Dishes
- Sweet Potato Casserole
- Classic Stuffing
- Roasted Butternut Squash Salad
- Green Beans Almondine
- Green Bean Casserole
- Holiday Salad
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 any fat percentage
- ½ cup finely chopped onion
- 1 teaspoon kosher salt
- pepper to taste
Instructions
- Grease a 9x13-inch casserole dish or 3-quart baking dish with butter. Preheat oven to 350℉.
- Place cubed potatoes in a 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 handheld mixer until light and fluffy.
- Place the potato mixture into the prepared casserole dish.
- Bake for 20-25 minutes, or until warmed through and slightly browned.
Notes
- Cheesy Mashed Potato Casserole: Mix 1 cup of shredded or cubed cheddar cheese into the potato mixture before spreading it 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 ¼ cup finely minced onions and 1 teaspoon onion powder into the mashed potato mixture before beating. Bake as directed.
Shanna Ciano
Would it be possible to do this in the instant pot?
Kristen Chidsey
Hi Shanna! You can opt to cook the potatoes in the instant pot, using 2 cups of water and 1 teaspoon of kosher salt, and cook for 10 minutes on high pressure with a 10-minute natural pressure release. Then drain the potatoes and process with making the casserole. recipe for the casserole itself will not work in the instant pot unless you used the pot-in-pot cooking method, and for this recipe, I don't recommend that.
Linda
What would I adjust the measurements too if using a 5 lb bag of potatoes?
Kristen Chidsey
Hi Linda! That is nearly double the recipe, so would need to be baked in 2 casserole dishes or one 6-quart dish. The measurements are not easy to increase evenly since just shy of doubling the recipe, but you would need to use 13 ounces of cream cheese, 1/2 cup butter, 3 eggs, 1 cup of sour cream, 1 large minced onion, just shy of 1 cup of milk, and about 2 teaspoons of salt. Keep in mind you may need to increase the baking time based on the size of your oven.
Lana
This was very easy to make and a big crowd pleaser! I especially liked being able to make it the evening before. Has been added to our favorites list!
Kristen Chidsey
Wonderful, thank you for sharing.
Julie
I made this potato dish for company dinner Sunday and it was a huge hit! I left out the eggs but may try them in the recipe next time. I added onion powder and garlic powder and omitted the finely chopped onion, as I know some of my guests don't like onion. I would like to try the "cheesy" version next. These were scrumptious!!
Kathy
If I want make ahead can I freeze the casserole? Do I bake it first or can I freeze it after assembling it?
Kristen Chidsey
Hi Kathy! I would recommend baking first, allowing to cool completely. Wrap well in foil and plastic wrap and freeze up to 1 month. Defrost in the refrigerator overnight. Unwrap the casserole, cover with a single layer of foil and then bake at 350 degrees F for 30-40 minutes, or until warmed through.
Mary Beth
I’m sure the last thing you want is another question about the cream cheese lol but I want to make these for dinner tonight but there’s 2 feet of snow where I live and I don’t have any cream cheese so going to the store is not an option today! Can I omit the cream cheese?Mary
Kristen Chidsey
Hi Mary! I am always happy to help with questions 🙂 It certainly won't be the same without the cream cheese, but I am ALL about using what you have on hand. I would suggest increasing the sour cream to 1 cup and adding a bit more milk to thin if needed. Enjoy and stay warm and safe!
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 🙂