This mashed potato casserole is fluffy, creamy, and perfect for holidays or busy weeknights. You get all the comfort of classic mashed potatoes, baked with a lightly golden top that stays warm on the table. I’m a senior recipe editor; I tested this twice best texture came from Yukon Golds, a quick whip, and a 20-minute bake. The method is simple, reliable, and great for making ahead.
Ingredients
- 3 lb Yukon Gold potatoes, peeled and chunked (about 1.4 kg)
- 4 tbsp unsalted butter (56 g)
- 4 oz cream cheese, softened (113 g)
- 1 cup sour cream (240 g)
- 1/2 cup milk, warmed (120 ml)
- 2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 cloves garlic, minced (optional)
- 1/2 cup shredded cheddar for topping (56 g; optional)
- 2 tbsp chives or green onions, sliced, for garnish
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Plant butter + plain unsweetened oat milk + dairy-free cream cheese or 1/2 cup mayo | Warm liquids; same amounts. |
| Gluten-free | This recipe is naturally GF | Check cheese brand for anti-caking agents. |
| No alcohol/pork | No alcohol or pork used | For smoky vibe: add 1/2 tsp smoked paprika. |
| Pantry substitutes | Russets for Yukon Golds | Use 1/4 cup more milk; don’t overmix. |
Mashed Potato Casserole
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Fluffy, creamy mashed potato casserole baked golden and perfect for make-ahead holidays or weeknights. Tested for smooth texture and easy reheating.
Ingredients
- 3 lb Yukon Gold potatoes, peeled and chunked (about 1.4 kg)
- 4 tbsp unsalted butter (56 g)
- 4 oz cream cheese, softened (113 g)
- 1 cup sour cream (240 g)
- 1/2 cup milk, warmed (120 ml)
- 2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 cloves garlic, minced (optional)
- 1/2 cup shredded cheddar for topping (56 g; optional)
- 2 tbsp chives or green onions, sliced, for garnish
Instructions
- Cover potatoes with cold water by 1 inch; add 1 tsp salt. Boil until very tender, 12–15 minutes. Drain well and return to hot pot 1 minute to steam off moisture.
- Mash with butter, cream cheese, sour cream, warm milk, remaining 1 tsp salt, pepper, and garlic (if using) until smooth but not gluey.
- Spread in a greased 9×13-inch (23×33 cm) dish. Top with cheddar if using. Bake at 375°F (190°C) for 20 minutes; broil 1–2 minutes for color. Garnish with chives.
Notes
Dairy-free: plant butter + oat milk + dairy-free cream cheese. Make-ahead: assemble and chill up to 2 days; bake 25–30 minutes from cold. Freeze up to 2 months; reheat covered at 350°F (175°C) to 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: mashed potato casserole, creamy mashed potatoes, baked mashed potatoes, make-ahead mashed potatoes, holiday side dish
Step-By-Step Instructions
- Boil & drain: Cover potatoes with cold water by 1 inch; add 1 tsp salt. Boil until very tender, 12–15 minutes. Drain well and return to hot pot for 1 minute to steam off moisture.
- Mash & mix: Mash with butter, cream cheese, sour cream, warm milk, remaining 1 tsp salt, pepper, and garlic (if using) until smooth but not gluey.
- Bake: Spread in a greased 9×13-inch (23×33 cm) dish. Top with cheddar if using. Bake at 375°F (190°C) for 20 minutes; broil 1–2 minutes for color. Garnish with chives.
Pro Tips & Variations
- Use Yukon Golds for naturally creamy mash; mix in Russets if you like it fluffier.
- Warm the milk so the mash stays smooth and absorbs evenly.
- Don’t overwork—stop mashing once lumps are gone; overmixing makes potatoes gummy.
- Make-ahead: assemble, cover, and refrigerate up to 2 days; add 5–10 minutes to bake time.
- Garlic-Parmesan: swap cheddar for 1/3 cup grated Parmesan and add 1 extra clove garlic.
- Dairy-free version: plant butter + oat milk + dairy-free cream cheese; add a splash more milk to loosen.
Serving Suggestions
- Pair with roasted chicken, turkey, or seared mushrooms and green beans.
- Add a crisp salad and gravy for a complete holiday plate.
- Scoop leftovers into a waffle iron for crispy “potato waffles.”
Mashed Potato Casserole: Storage & Reheating
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Covered at 350°F (175°C) for 20–30 minutes (insert warms to 165°F/74°C). Single portions: microwave 60–90 seconds, stir, then 30 seconds more.
- Food safety: Keep hot foods above 140°F (60°C) on the buffet. Discard any portion left out over 2 hours.
Troubleshooting
- Gummy texture → Potatoes were overmixed or too waxy. Use Yukon Golds/Russets and mash by hand or on low speed.
- Dry mash → Add warm milk 1 tbsp at a time and fold gently; cover during bake.
- Lacks flavor → Increase salt by 1/4 tsp and finish with chives or a pat of butter.
FAQs
Q1: Can I assemble this mashed potato casserole the day before?
A1: Yes—cover and chill up to 2 days. Bake cold at 375°F (190°C) for 25–30 minutes.
Q2: What’s the best potato for baked mashed potatoes?
A2: Yukon Golds for creaminess; mix in up to 1 lb Russets for extra fluff.
Q3: Can I skip the cream cheese?
A3: Yes. Use 2 extra tbsp butter and 1/4–1/2 cup more sour cream or milk to keep it creamy.
Nutrition (per serving)
Calories: ~360; Protein: ~8g; Carbs: ~44g; Fat: ~17g