This mashed potato casserole features creamy mashed potatoes, cheese, flavorful seasoning, and a crunchy breadcrumb topping. These potatoes are great for mixing up your standard mashed potato recipes. Plus, it's the perfect recipe for leftover potatoes, or you can make it from scratch.
Try my holiday ham casserole, turkey pot pie casserole, cowboy casserole, or chicken tater tot casserole.
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Potatoes are an incredibly versatile ingredient that can be prepared in many ways. I'm always looking for new ways to make them because, let's face it, they are so tasty!
This make-ahead mashed potato casserole is so easy to prepare and completely delicious. It's even simpler if you are using up some leftover mashed potatoes.
🥘 Ingredients
- Russet Potatoes - Russets are my preferred potato variety, but you can swap them out for any of these best potatoes for mashed potatoes.
- Seasonings - Salt, pepper, and garlic salt.
- Milk - Use whole milk for a richer flavor.
- Butter - Butter and potatoes are always a great match. Cut your butter into one-tablespoon portions or 'pats.'
- Sour Cream - Use full-fat sour cream at room temperature.
- Cheddar Cheese - Freshly grate your cheese so it melts well (instead of prepackaged shredded cheese).
- Cream Cheese - Cream cheese that is softened at room temperature. This helps it to mix with the potatoes better without needing to overmix them.
- Breadcrumbs - Plain breadcrumbs for a crunchy topping.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mashed Potato Casserole
Start by grabbing a large pot, a potato ricer, a baking dish, and saucepan. You'll want the potatoes boiled before starting the remaining steps.
This recipe makes 10 servings of mashed potato casserole, so it is perfect for a crowd!
Prepare the Mashed Potatoes
Step 1: Boil the potatoes. In a large stockpot, add 3 pounds (907 grams) of cut potatoes, cover them with a couple of inches of cold water, and season them with 3 tablespoons of salt. Bring the water to a boil and cook the potatoes until they are fork tender, about 20-25 minutes. Drain your potatoes.
Step 2: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly spray a 2-quart baking dish with nonstick cooking spray.
Step 3: Scald milk. Add 2¼ cups (355 milliliters) of milk to a small saucepan and bring it to a boil.
Step 4: Mash potatoes. While the milk is heating up, you can pass the potatoes through your potato ricer or use a potato masher.
Step 5: Mix. Immediately mix the hot scalded milk and ¾ cup (180 grams) of butter in small increments until well incorporated. Then, add 1 cup (230 grams) of sour cream, 1 cup (113 grams) of shredded cheddar, 8 ounces (227 grams) of cream cheese, and 1 teaspoon each of salt and pepper, or more to taste. Mix until all of the ingredients are well distributed.
Assemble the Casserole
Step 6: Spread them out. Transfer the mashed potatoes to the prepared baking dish and spread them out to make an even layer.
Step 7: Make the topping. Melt the second portion of butter (¼ cup, or 4 tablespoon pats) and mix with ½ cup (54 grams) of breadcrumbs and ½ tablespoon of garlic salt seasoning until the breadcrumbs are evenly coated. Spread in an even layer over the assembled mashed potato casserole.
Step 8: Bake. Bake at 350°F (175°C/Gas Mark 4) for 20-25 minutes or until the topping is golden and the potatoes bubble around the edges of your baking dish. Remove from the oven and serve immediately.
🥗 Sides
This potato dish would be great for Thanksgiving or just because! Serve it alongside your favorite dishes, such as grilled lamb shanks or air fryer bacon-wrapped pork tenderloin!
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💭 Angela's Pro Tips & Recipe Notes
- Peel the potatoes. You can peel your potatoes or leave the peel on. However, it is easier to use your potato ricer if they are peeled.
- Salt your water. A good rule of thumb is 1 tablespoon of salt per pound of potatoes.
- Scald the milk. If you want to learn more about scalding your milk, look at this article about scalding milk for mashed potatoes!
- Mash the potatoes. You should always avoid putting potatoes into a food processor or blender. This will result in gluey potatoes.
- Use leftovers. This recipe is perfect for using up any leftover potatoes or mashed potatoes!
🥡 Storing & Reheating
Allow your casserole to cool entirely before storing it in the fridge for up to 4 days.
If you want to freeze your mashed potato casserole, it is best to portion it out into single servings and freeze the portions separately. Freeze for up to 2 months.
Reheating
Reheat any leftovers in the oven or using small bursts in the microwave. To learn more, check out the best ways to reheat mashed potatoes.
❓ Recipe FAQs
Sure! Simply prepare the instant potatoes as directed on the packaging, then continue the recipe as directed! I would still add the sour cream, cream cheese, and butter!
Yep! This is a fantastic make-ahead recipe. Prepare the mashed potatoes and store them in the refrigerator. Once ready, pour them into the casserole dish and finish the recipe!
I enjoy Russets because they make extra fluffy mashed potatoes. Yukon golds will yield some extra creamy and buttery potatoes, too!
🥔 Tasty Potato Dishes
- Instant Pot Au Gratin Potatoes - This dish is cheesy, creamy, rich, and incredibly easy to prepare!
- Yellow Mashed Potatoes - Grab some yellow potatoes for this easy and creamy mashed potato recipe!
- Crispy Roasted Red Potatoes - This classic recipe pairs well with any entree!
- Microwave Baked Potato - Using your microwave for these baked potatoes will cut your cooking time down by a lot!
- Loaded Baked Potato Salad - This dish is easily customized by including your favorite baked potato toppings.
- Mashed Potatoes Without Milk - If you don't have any milk on hand, you can still whip up some yummy mashed potatoes.
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📖 Recipe Card
Make Ahead Mashed Potato Casserole
Ingredients
- 3 lbs russet potatoes (washed, peeled, and quartered)
- 3 tablespoon salt (to taste)
- 2 ¼ cups milk
- 1 cup butter (2 portions - ¾ cup & ¼ cup - cut into 1 tablespoon pats)
- 1 cup sour cream (room temperature)
- 1 ⅔ cup cheddar cheese (shredded, divided into separate portions)
- 1 teaspoon each, salt & pepper (to taste)
- 8 oz cream cheese (softened at room temperature)
- ½ cup plain breadcrumbs
- ½ tablespoon garlic salt
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large pot, add in your quartered potatoes and cover them with 1 to 2 inches of cold water and then season generously with salt. Bring the water to a boil and cook the potatoes until they can easily be pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes.
- Preheat your oven to 350°F (175°C) and lightly spray a 2-quart baking dish with nonstick cooking spray.
- Add your milk to a small saucepan and bring it to a boil (*see note).
- Meanwhile, while you are waiting for your cream to boil, press your potatoes through a potato ricer (*see note).
- Immediately mix in the hot scalded milk and butter in small increments until well incorporated. Then, add in the sour cream, 1 cup of shredded cheddar, cream cheese, and salt and pepper to taste. Mix until all of the ingredients are well distributed.
- Transfer the mashed potatoes to the prepared baking dish and spread them out to make an even layer.
- Melt the second portion of butter (¼ cup, or 4 tablespoon pats) and mix with breadcrumbs and garlic salt seasoning until the breadcrumbs are evenly coated. Spread in an even layer over the assembled mashed potato casserole.
- Bake at 350°F (175°C) for 20-25 minutes or until the topping is golden and the potatoes are beginning to bubble around the edges of your baking dish. Remove from the oven and serve immediately.
Notes
- You can peel your potatoes or leave the peel on. However, it is easier to use your potato ricer if they are peeled.
- Make sure to always salt your water. A good rule of thumb is 1 tablespoon of salt per pound of potatoes.
- If you want to learn more about scalding your milk, check out my post about scalding milk for mashed potatoes!
- You should always avoid putting potatoes into a food processor or blender. This will result in gluey potatoes.
- This recipe is perfect for using up any leftover potatoes or mashed potatoes!
- To store: Once completely cool, keep your casserole in a sealed container in the fridge for up to 4 days.
- To freeze: Freeze your potatoes in single-size portions for up to 2 months. Check out my guide on freezing mashed potatoes.
- To reheat: Reheat any leftovers either in the oven or in small bursts in the microwave. To learn more, check out the best methods for reheating mashed potatoes.
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