A creamy and delicious Make-Ahead Mashed Potato Casserole that is perfect for easy meals and gatherings.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
4 oz cream cheese, softened
½ cup sour cream
½ cup whole milk
4 tablespoons unsalted butter, melted
1½ cups shredded cheddar cheese, divided
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped green onions
½ cup cooked and crumbled bacon, optional
½ cup shredded cheddar cheese (for topping)
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter (for topping)
½ cup panko breadcrumbs
Instructions
Cook the potatoes: Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Drain the potatoes thoroughly and return them to the warm pot. Let them sit for 1–2 minutes to allow excess moisture to evaporate.
Make the mashed potatoes: Mash until mostly smooth. Add the cream cheese, sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper. Mix until creamy.
Fold in 1 cup of the cheddar cheese, green onions, and bacon if using.
Assemble: Spread the mashed potatoes into a greased 9 × 13-inch baking dish. Smooth the top.
Sprinkle the remaining ½ cup cheddar over the potatoes.
Combine the Parmesan, melted butter, and panko breadcrumbs. Sprinkle evenly over the casserole.
To Make Ahead: Let the casserole cool completely. Cover tightly with foil and refrigerate for up to 24 hours.
When Ready to Bake: Remove the casserole from the refrigerator and let it sit at room temperature for about 20–30 minutes.
Preheat the oven to 350°F. Keep the casserole covered with foil and bake for 30 minutes.
Remove the foil and bake for another 15–20 minutes, until hot, bubbly, and golden on top.
Let rest for 5–10 minutes, then garnish with extra green onions and serve.
Notes
For the creamiest potatoes, don’t overmix them.
If the mashed potatoes seem thick before refrigerating, stir in 2–3 tablespoons of additional milk.
The casserole will stay creamy rather than becoming dry after reheating.