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Cozy Make-Ahead Mashed Potato Casserole: Best Easy Recipe

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This make-ahead mashed potato casserole is creamy, rich, and packed with flavor—perfect for holidays, potlucks, or busy weeknights. With simple ingredients and a make-ahead option, it’s the ultimate stress-free side dish.

Ingredients

Scale
  • 5 pounds russet potatoes, peeled and quartered
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup sour cream, full-fat preferred
  • 1/2 cup unsalted butter, melted (plus extra for greasing the dish)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons salt, plus more for the boiling water
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup milk or heavy cream, warmed
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh chives or parsley, chopped for garnish (optional)

Instructions

  1. Prep the potatoes (10 minutes): Peel 5 pounds of russet potatoes and cut them into uniform quarters. Rinse in cold water to remove excess starch.
  2. Boil the potatoes (20-25 minutes): Place potato pieces in a large stockpot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook until fork-tender.
  3. Drain and steam dry (5 minutes): Drain potatoes in a colander and let them sit for a few minutes to release excess moisture.
  4. Mash the potatoes (5 minutes): Return drained potatoes to the warm pot. Using an electric hand mixer on low speed, mash. Add softened cream cheese, sour cream, melted butter, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy. If too thick, add warmed milk or cream a little at a time.
  5. Assemble the casserole (5 minutes): Grease a 9×13-inch baking dish with butter. Spread the mashed potato mixture evenly into the dish. If using, sprinkle cheddar cheese on top. Drizzle remaining 2 tablespoons melted butter over everything.
  6. Cool and refrigerate (at least 2 hours, up to 3 days): Let casserole cool to room temperature, then cover tightly with aluminum foil and refrigerate.
  7. Bake (45-55 minutes): Preheat oven to 350°F (175°C). Remove casserole from fridge while oven heats. Bake covered with foil for 30 minutes, then remove foil and bake for another 15-25 minutes until top is golden brown and edges are bubbly.
  8. Rest and serve (5 minutes): Let casserole sit for 5 minutes before serving. Garnish with fresh chives or parsley if desired.

Notes

Don’t overwork the potatoes to avoid gluey texture. Warm dairy ingredients to room temperature before adding. Season the boiling water generously. Let potatoes steam dry after draining to prevent watery casserole. For best flavor, assemble a day ahead. Freezes well for up to 3 months.

Nutrition

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

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