Make Ahead Mashed Potato Casserole
Creamy, comforting, and irresistibly flavorful, this Make Ahead Mashed Potato Casserole is the ultimate side dish for holiday feasts or cozy family dinners. Made with buttery Russet potatoes, tangy cream cheese, and sour cream, this casserole is enriched with a hint of garlic and topped with golden Parmesan cheese for a delectable finish. Perfect for stress-free entertaining, this dish can be prepped up to two days in advance and baked to perfection when ready to serve. A dash of paprika adds a subtle warmth, while optional fresh chives provide a pop of color and freshness. Whether you're planning a Thanksgiving feast or a Sunday roast, this easy-to-make casserole guarantees creamy, crowd-pleasing mashed potatoes every time!
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Recipe Information
Ingredients
- 4 pounds Russet potatoes
- 2 teaspoons Salt
- 6 tablespoons Unsalted butter
- 8 ounces Cream cheese
- 1 cup Sour cream
- 0.5 cup Whole milk
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh chives (optional)
Instructions
Peel and cut the Russet potatoes into evenly sized chunks. Place them in a large pot and cover with cold water.
Add 1 teaspoon of salt to the water and bring it to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until fork-tender.
Preheat the oven to 350°F (175°C) if you plan to bake the casserole immediately.
Drain the potatoes and return them to the pot. Mash the potatoes until smooth using a potato masher or ricer.
In a small saucepan over low heat, melt the butter. Stir in the cream cheese, sour cream, and milk until smooth and well combined.
Pour the butter mixture into the mashed potatoes. Add garlic powder, black pepper, and the remaining 1 teaspoon of salt. Mix until fully incorporated.
Grease a 9x13-inch casserole dish with butter or non-stick spray. Spread the mashed potato mixture evenly in the dish.
Sprinkle the grated Parmesan cheese evenly over the top. For added flavor, sprinkle a light dusting of paprika over the cheese.
If making ahead, cover the casserole tightly with aluminum foil and refrigerate for up to 2 days.
When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20-30 minutes. Bake, uncovered, in the preheated oven for 30-35 minutes, or until heated through and the top is lightly golden.
Garnish with chopped fresh chives, if desired, before serving.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 171 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
