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Cozy Make-Ahead Mashed Potato Casserole: Easy Holiday Recipe

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This make-ahead mashed potato casserole is creamy on the inside and golden-crisp on top, with pockets of melted cheese and a hint of garlic. Perfect for holidays or busy weeknights, it can be prepped up to two days in advance.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup whole milk, warmed
  • ½ cup unsalted butter, softened and cut into pieces
  • 4 ounces cream cheese, softened
  • 1 cup sour cream
  • 3 cloves garlic, minced
  • 1 ½ teaspoons salt, plus more for the water
  • ½ teaspoon black pepper
  • ¼ teaspoon white pepper (optional)
  • 1 ½ cups shredded sharp cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped fresh chives (optional)

Instructions

  1. Prep the potatoes (10 minutes): Peel potatoes and cut into uniform 2-inch chunks. Rinse in cold water to remove excess starch.
  2. Boil the potatoes (20-25 minutes): Place potato chunks in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender.
  3. Drain and steam (5 minutes): Drain potatoes in a colander and let sit for 2-3 minutes to allow excess steam to escape.
  4. Mash the potatoes (5 minutes): Return drained potatoes to the pot (off heat). Add softened butter and cream cheese. Mash with a potato masher until mostly incorporated. Use a hand mixer on low speed until smooth, being careful not to overmix.
  5. Add the wet ingredients (3 minutes): Pour in warmed milk and sour cream. Add minced garlic, salt, black pepper, and white pepper (if using). Mix on low speed until just combined. Taste and adjust seasoning.
  6. Assemble the casserole (5 minutes): Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Spread mashed potato mixture evenly in the dish. Sprinkle shredded cheddar and Parmesan cheese on top. Drizzle melted butter over the cheese.
  7. Bake immediately or refrigerate: If serving right away, bake for 25-30 minutes until cheese is bubbly and golden brown. If making ahead, cover tightly with foil and refrigerate for up to 2 days.
  8. Bake from refrigerated (35-40 minutes): Remove casserole from fridge and let sit on counter while oven preheats (about 20 minutes). Bake covered with foil for 20 minutes, then remove foil and bake for another 15-20 minutes until top is golden and edges are bubbling. Let rest for 5 minutes before serving.

Notes

Don’t skip the cream cheese—it’s the secret to ultra-creamy texture. Warm the milk before adding to prevent gray, gluey potatoes. Season the water generously for flavor from the inside out. Avoid overmixing to prevent gluey potatoes. Let the casserole rest for 5 minutes after baking to allow the cheese to set.

Nutrition

Keywords: mashed potato casserole, make-ahead, holiday recipe, comfort food, creamy potatoes, cheesy potatoes

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