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Easy Make-Ahead Mashed Potato Casserole Recipe

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This make-ahead mashed potato casserole is a stress-reduction strategy disguised as comfort food. You get all the buttery, fluffy goodness of classic mashed potatoes, but with a crispy, golden top that makes it feel like something special, and you make it the day before.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup whole milk, warmed
  • 1/2 cup unsalted butter, cubed, plus 2 tablespoons for the topping
  • 1 cup sour cream, full-fat preferred
  • 4 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, plus more for the water
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh chives, chopped, for garnish

Instructions

  1. Prep the potatoes: Peel 5 pounds of Yukon Gold potatoes and cut them into uniform 2-inch chunks. Rinse them in cold water to remove excess starch.
  2. Boil the potatoes: Place the potato chunks in a large stockpot and cover with cold water by about 2 inches. Add 2 tablespoons of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until the potatoes are fork-tender.
  3. Drain and dry: Drain the potatoes in a colander, then return them to the hot pot for 1-2 minutes to let excess steam escape.
  4. Rice the potatoes: While the potatoes are still hot, pass them through a potato ricer into a large mixing bowl. Work in batches.
  5. Warm the dairy: In a small saucepan or microwave-safe bowl, warm the 1 cup of milk and 1/2 cup of butter together until the butter is melted and the mixture is warm to the touch.
  6. Combine the ingredients: Pour the warm milk and butter mixture over the riced potatoes. Add the sour cream, softened cream cheese, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold everything together gently with a rubber spatula or wooden spoon until just combined.
  7. Transfer to baking dish: Spread the potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula.
  8. Make the topping: In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the 1/2 cup of panko breadcrumbs until evenly coated. Sprinkle this mixture evenly over the top of the potatoes.
  9. Bake or refrigerate: If baking immediately, cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the top is golden and the edges are bubbling. If making ahead, cover tightly with foil and refrigerate for up to 2 days.
  10. Reheat from refrigerated: When ready to bake, remove the casserole from the fridge and let it sit at room temperature for 30 minutes while the oven preheats. Bake covered at 350°F for 40 minutes, then uncover and bake for 15-20 minutes more until golden and heated through. The internal temperature should reach 165°F.

Notes

Don’t overwork the potatoes to avoid gluey texture. Season the water generously. Warm your dairy before adding. Let the casserole rest for 5-10 minutes before serving. Double the panko topping if desired. For variations: add roasted garlic, shredded cheese, fresh herbs, or bacon and cheddar for loaded baked potato style.

Nutrition

Keywords: make-ahead mashed potatoes, mashed potato casserole, Thanksgiving side dish, holiday potatoes, creamy mashed potatoes, golden top mashed potatoes

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