If you struggle to prep all of your favorite holiday dishes on the big day, make-ahead sides like this mashed potato casserole are a life saver! By adding a few special ingredients, the mashed potatoes stay extra creamy even after being baked.
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Your Favorite Creamy Mashed Potatoes, as a Casserole!
While I love taking the time to roast a turkey for loved ones on Thanksgiving and assembling all of the classic sides like sweet potato casserole and cranberry sauce, I’d be lying if I said my holiday dinners always ran on time. “Come by at noon, we’ll be eating at 5” is probably what I should start telling people 😅
I’ve gotten so much better with my holiday dinner prep over the past few years though, and it’s all thanks to make-ahead side dishes like this baked mashed potato casserole.
Reheating regular mashed potatoes can turn even the creamiest mash into a gluey, gloopy mess. That’s why I spiked these mashed potatoes with both sour cream and cream cheese, plus a drizzle of melted butter on top for good measure.
The mashed potatoes stay super creamy, and baking them in a casserole dish means you don’t have to worry about keeping them warm while waiting for all of the other sides to finish cooking.
Enjoy!
The 6 Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Potatoes — I prefer using Yukon Golds in my classic mashed potatoes, but waxy potatoes aren’t your friend when making in advance. Starchy russets create a super fluffy mash that won’t turn to glue when whipped with the cream cheese and sour cream, and baked.
- Sour cream — Adds tang and keeps the potatoes moist.
- Cream cheese — Creates extra-rich and creamy mashed potatoes. I prefer full-fat, brick-style cream cheese in this simple mashed potato casserole but low-fat works too.
- Butter — A drizzle of melted butter on top prevents the potatoes from drying out as they bake.
- Spices — Garlic powder adds a nice kick of garlic flavor and a sprinkle of paprika on top adds color. I also used kosher salt and black pepper, as per usual.
- Fresh parsley or chives — Use either or both as a fresh garnish.
How to Make Mashed Potato Casserole in Advance
- Combine the creaming ingredients. Add the sour cream, cream cheese, and spices to a bowl and mix to combine.
- Boil the potatoes until tender. Once the potatoes are easy to pierce with a fork, drain them immediately so they don’t become waterlogged. Peel and place in a large bowl with the butter to start melting.
Heidi’s Tip: Boil the potatoes with the skins on. Russets have papery skins that peel off easily after being boiled. This is such a time-saver when prepping dishes for big holidays like Thanksgiving!
- Mash the potatoes. My Grandma always mashed her potatoes with a potato masher, but for this recipe an electric hand mixer creates the smoothest, fluffiest mashed potatoes and is what I suggest using.
- Spread into a baking dish, then top with butter. I always take a few extra moments to create swirls on top of the mashed potatoes. These peaks will turn golden brown in the oven. Everyone goes nuts for those crispy bits!
- Bake covered for 30 minutes. Then, take off the foil and return the casserole to the oven to brown the top for 10-15 minutes. I sprinkle my mashed potatoes with chives or parsley before digging in.
Make-Ahead Option
After transferring the mashed potatoes to a baking dish and topping with butter, cover tightly with foil and refrigerate for up to 2 days. When ready to bake, set the casserole out on the counter for 20ish minutes to warm up slightly, then bake as instructed.
Serving Suggestions
- Sauces — Turkey Drippings Gravy, Grand Marnier Cranberry Sauce, No-Cook Cranberry Relish
- Mains — Stuffed Pork Chops, Roast Turkey Breast, Mom’s Pot Roast, Smothered Pork Chops, Pineapple Bourbon Glazed Ham
- Sides — Broccoli Casserole, Slow Cooker Creamed Corn, Green Bean Casserole, Corn Pudding, Old Fashioned Candied Sweet Potatoes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Make Ahead Mashed Potato Casserole Recipe
Equipment
Ingredients
- ½ cup sour cream
- 4 ounces cream cheese, softened at room temperature
- 1 ½ teaspoons garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 ½ to 3 pounds russet potatoes, quartered
- 6 tablespoons butter, melted and reserving 2 tablespoons
- paprika
- 2 tablespoons minced chives or Italian flat leaf parsley
Instructions
- Mix the creaming ingredients. Preheat the oven to 400°F. In a small bowl, mix ½ cup sour cream, 4 ounces softened cream cheese, 1 ½ teaspoons garlic powder, 1 teaspoon Kosher salt, and ½ teaspoon freshly ground black pepper. Set aside.
- Boil and mash the potatoes. Add 2 ½ to 3 pounds of quartered russet potatoes to a large pot, cover with 2 inches of water, and bring to a boil. Cook for 20-30 minutes or until the potatoes are easily pierced with a paring knife and the skin begins to pull away. Drain and allow to cool just until you can handle, but are still warm. Peel the potatoes, then add to a large bowl. Use a potato masher or an electric hand mixer to blend until lumpy.
- Combine the potatoes with the creamy ingredients. Add the sour cream mixture to the potatoes and beat until fluffy and smooth. Taste for seasoning and adjust to taste. Spoon the potatoes into a buttered, shallow 2-quart baking dish. Use the back of a spoon or a spatula to make wisps on top, then drizzle with the reserved 2 tablespoons melted butter and sprinkle with paprika.
- Bake the potato casserole. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10-15 minutes more or until the whispy tips are tinged golden brown. Sprinkle with minced chives or parsley, and serve.
To Make in Advance
- After transferring the mashed potatoes to a baking dish and topping with butter, cover tightly with foil and refrigerate for up to 2 days. When ready to bake, set the casserole out on the counter for 20 minutes to warm up slightly, then bake as instructed.
Notes
Nutrition
More Mashed Potato Recipes
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