Mashed Potato Casserole
Creamy, fluffy, and full of flavor, this Mashed Potato Casserole is the perfect way to prepare mashed potatoes for a gathering.
Servings: 8
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!)
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.
Video
Notes
Egg-Free Option: Simply omit the eggs.
Onions: Feel free to omit the raw onions or replace with 2 teaspoons onion powder.
Add Cheese: Stir 1 cup shredded cheddar into the potato mixture and then top the casserole with an additional 1 cup of cheese before baking.
Add Bacon: Before baking, top the potatoes up to ½ cup crumbled cooked bacon.
Freezing the Casserole: Mix in 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, let sit at room temperature for 30-60 minutes, then bake at 350℉ (175℃) for 45-50 minutes.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave, covered with a damp paper towel so the casserole does not dry out.
Nutrition
Calories: 291kcal | Carbohydrates: 34g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 517mg | Potassium: 839mg | Fiber: 2g | Sugar: 4g | Vitamin A: 514IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 2mg
