Description

Fluffy, creamy mashed potato casserole baked golden and perfect for make-ahead holidays or weeknights. Tested for smooth texture and easy reheating.

Ingredients

Scale

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