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Creamy Make-Ahead Mashed Potato Casserole: Best Easy Recipe

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This creamy make-ahead mashed potato casserole is the ultimate stress-free side dish for holidays and gatherings. Made with Yukon Gold potatoes, cream cheese, and sour cream, it can be assembled up to two days in advance and baked to golden perfection.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup whole milk, warmed
  • 1/2 cup unsalted butter, softened, cut into pieces
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 cup sour cream, full-fat
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, plus more for cooking water
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup chopped fresh chives (optional, for garnish)
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1/4 teaspoon paprika (optional, for color)

Instructions

  1. Prep the potatoes: Peel 5 pounds of Yukon Gold potatoes and cut them into 2-inch chunks. Rinse in cold water to remove excess starch.
  2. Boil the potatoes: Place potato chunks in a large stockpot and cover with cold water by about 2 inches. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a medium boil. Cook until fork-tender, about 20-25 minutes.
  3. Drain and dry: Drain the potatoes in a colander. Return them to the hot pot and let sit over low heat for 2-3 minutes, shaking occasionally, to evaporate excess moisture.
  4. Mash the potatoes: Rice the potatoes into a large mixing bowl using a ricer, or mash with a potato masher until smooth.
  5. Add creamy ingredients: To the hot mashed potatoes, add softened cream cheese, sour cream, softened butter, warmed milk, garlic powder, salt, and pepper. Mix with a hand mixer on low speed or a wooden spoon until smooth and creamy. Do not overmix.
  6. Assemble the casserole: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the mashed potato mixture evenly into the dish. Smooth the top or create gentle swirls. Brush with melted butter and sprinkle with paprika if using.
  7. Bake immediately or refrigerate: If baking right away, preheat oven to 350°F (175°C). Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, until top is golden and edges are bubbly. If making ahead, cover tightly with foil and refrigerate for up to 2 days. If baking from cold, add 10-15 minutes to covered baking time.
  8. Rest and serve: Let the casserole rest for 5 minutes after baking. Garnish with fresh chives if desired.

Notes

For best results, warm the dairy ingredients before adding to hot potatoes. Season the cooking water generously. Let potatoes steam dry after draining to avoid watery casserole. If making ahead, cool completely before refrigerating to prevent condensation. The casserole can be frozen for up to 3 months.

Nutrition

Keywords: mashed potato casserole, make-ahead mashed potatoes, creamy mashed potatoes, holiday side dish, Thanksgiving mashed potatoes, easy mashed potato recipe

Find it online: https://flurpchef.com/creamy-make-ahead-mashed-potato-casserole-best-easy-recipe/