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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 or the holidays. It's rich, buttery, and just indulgent enough to feel special.
If your mashed potatoes always seem to cool off before the turkey hits the table, this mashed potato casserole is your stress-free fix. It delivers the same comforting flavor you love, but in a make-ahead version that lets you actually enjoy your meal.
Kristen's Keys for Mashed Potato Casserole
For a mashed potato casserole that has everyone going back for seconds (and maybe even thirds), pay attention to a few key pointers.
- Prepare in advance. While you can bake this casserole right after assembling it, part of its charm is how well it works as a make-ahead holiday dish. Assemble and refrigerate it up to 2 days in advance, or freeze it for up to 1 month prior to baking. It's such an easy way to get a head start on your holiday meal.
- Use starchy potatoes. Yukon golds or russets are your best bet-they mash up smooth and absorb butter like a dream. Waxy potatoes (like red potatoes) can turn gummy.
- Use full-fat dairy. Sour cream, butter, and cream cheese give that classic rich texture. Lower fat versions just don't hold up the same way.
5-Star Reader Review
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! -Lana ⭐⭐⭐⭐⭐
How to Make Mashed Potato Casserole
While easy to make, this step-by-step section is provided to help you feel confident whether you are a seasoned cook or a beginner.
Step One: Cook Potatoes
Peel and cut your potatoes into even chunks, then place them in a large pot of cold, salted water. Bring to a gentle boil and cook until fork-tender, about 15-20 minutes.
👉🏻Start in cold water and heavily salt. This helps the potatoes cook evenly and be flavored from the inside out.
Step Two: Drain Potatoes
Once the potatoes are fork-tender, drain them in a large colander but don't stop there. Return the potatoes to the hot pan and simmer until all the moisture has evaporated-about 1-2 minutes.
👉🏻Don't skip this step! This This keeps your casserole fluffy, not watery.
Step Three: Mash Potatoes
Mash the potatoes using a potato masher or ricer until smooth and fluffy. Avoid using a handheld mixer for this step, which can make your potatoes gluey.
Step Four: Flavor the Potatoes
To make this casserole creamy and flavorful, mix in softened cream cheese, sour cream, melted butter, milk, minced onion (if using), salt, and pepper until creamy and combined. Add the eggs, and mix again (adding the eggs last allows the potatoes to cool slightly so the heat doesn't scramble the eggs).
👉🏻Why a Mixer Now? After mashing the potatoes, you can mix in the additions with a handheld mixer on low speed an not overwork the potatoes.
Step Five: Transfer and Chill (or Bake Right Away)
Spread the potato mixture into a greased 2-quart casserole dish. If making ahead, cover tightly and refrigerate for up to 48 hours. Otherwise, bake right away.
👉🏻Freezing the Casserole? Mix in an additional ½ cup milk, transfer to a freezer-safe baking dish, cover well, and freeze for up to 1 month.
Step Six: Bake and Serve
Bake at until the top is slightly browned and the center is warmed through. The edges will puff a bit, and your kitchen will smell like buttery heaven.
Recipe Modifications
- Make it Cheesy: Stir 1 cup shredded cheddar into the potato mixture and then top the casserole with an another cup of cheese before baking.
- Loaded Mashed Potato Casserole: Top with cheese and crumbled bacon before baking. Add chopped chives right before serving.
- Egg-Free Option: Simply omit the eggs. The casserole won't puff up as much, but it will still taste rich and creamy.
- Omit the Onions: If you don't care for onions, you can omit altogether or replace the grated raw onion with 2 teaspoons onion powder.
Make-Ahead Tips
This dish was built for planning ahead and designed to reduce stress at the holidays!
- Up to 2 Days in Advance: Assemble, cover, and refrigerate. Let it sit at room temperature for 30-60 minutes and bake for an extra 45-50 minutes.
- Up to 1 Month in Advance: Add an extra ½ cup milk, assemble in a freezer and oven safe baking dish (like a disposable foil baking dish), cover tightly with 2 layers of foil and freeze for up to 1 month. Thaw overnight in the fridge before baking.
- Traveling? Bake at home and keep warm in an insulated casserole carrier. It will keep warm for about an hour.
Serve this Mashed Potato Casserole alongside your holiday favorites like Baked Ham, Roasted Turkey, or even a juicy New York Strip Roast and watch it quietly steal the show. And if your family is anything like mine, don't expect leftovers. xo-Kristen
More Favorite Holiday Side Dishes
- Sweet Potato Casserole
- Classic Bread Stuffing
- Roasted Butternut Squash Salad
- Green Bean Casserole
- Corn Casserole
Mashed Potato Casserole
Video
Ingredients
- 3 pounds russet or Yukon gold potatoes, peeled, and cubed
- 8 ounces full-fat cream cheese, softened
- ¼ cup unsalted butter, melted
- ½ cup full-fat sour cream
- ½ cup milk, any fat percentage
- ½ cup finely chopped yellow onion, optional
- 1 teaspoon kosher salt
- pepper, to taste
- 2 large eggs, lightly beaten
Instructions
- Grease a 9x13-inch casserole dish or 3-quart baking dish generously with butter. Preheat oven to 350℉ (175℃) if baking immediately.
- Place potatoes into a large stock pan. Cover with cold water and add 2 teaspoons kosher salt. 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 the hot potatoes by hand with a potato masher. Once mashed.
- Add 8 ounces full-fat cream cheese, ¼ cup unsalted butter, ½ cup full-fat sour cream, ½ cup milk, ½ cup finely chopped yellow onion, 1 teaspoon kosher salt, and a pinch of pepper to the mashed potatoes and mix on low speed using a handheld mixer until combined and fluffy. Whisk 2 large eggs in a small bowl, then add to potato mixture and mix quickly to combine.
- Transfer the potato mixture to the prepared casserole dish, spreading it out into an even layer. If not baking immediately, cover tightly and refrigerate up to 48 hours.
- If baking immediately, bake at 350℉ (175℃) for 20-25 minutes, or until warmed through and slightly browned. If baking after refrigeration, let the casserole sit at room temperature for 30 minutes while the oven preheats, uncover, and bake at 350℉ (175℃) for 45-50 minutes.
Equipment
- 9x13 Casserole Dish (a beautiful dish for oven to table!)
- large stock pan (this one fits a ton)
- potato masher (or use a potato ricer for less lumps!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unfortunately my mashed potatoes (I did not use your lovely recipe) turned out rather dry, and I was wondering if I could add the eggs and possibly the cream cheese to room temperature potatoes and then bake?
Hi Mary, I am sorry your mashed potatoes did not turn out. You could certainly try revamping the dry mashed potatoes by mixing with cream cheese and egg and baking. Another alternative would be to warm milk and cream together and stir in sour cream if you didn't want to bake your mashed potatoes. Hope that helps.
Fan favorite!
Love hearing this, Vicki!
This recipe is better known as Nip it in the Bud Spuds, straight out of Aunt Bee's Mayberry Cookbook, published and copyrighted 1991. It is duplicated here exactly, and as a family we've enjoyed this dish for many a holiday, more than 34 years! I am in fact making it tonight for tomorrow's Thanksgiving dinner. It is delicious. My only suggestion is give credit where credit is due.
Hi Claudia! My mother in law has been making this casserole since the 1970s--I had no idea that is was published in a cookbook decades later. I am thrilled you enjoyed and thanks for sharing 🙂
Everyone loves this. I keep extra printed copies to hand out when I make this! Great make ahead option when serving a crowd.
I just love hearing this! Thanks for taking the time to leave a review, Karen.
I made this dish for Christmas and it was amazing! I love that I can make it ahead!!! I made it 2 days before Christmas and we all loved it! Making it again for Easter this year and making it the day before and super excited to have it again. Thank you so much for this recipe!
Love hearing you enjoy this one Kristi! Thanks for sharing! Have a wonderful Easter!
My husband likes white potatoes and I like sweet potatoes for Thanksgiving. I have been getting a lot of recipes from you over the last several months and saw this one. I made them and he really liked them, in addition to requesting them for Christmas. Thank you, Jennifer
Thrilled to hear you (and your husband) are enjoying my recipes.
This is one of the best things I've ever eaten! Wow! Tasty and easy and fluffy! Thank you.
You are so very welcome! It makes my day hearing you enjoyed so much!
this recipe is so yummy.
Making this for Thanksgiving. Thanks for such a lovely recipe.
You are very welcome! Have a wonderful Thanksgiving!