Make Ahead Mashed Potato Casserole

5 from 13 reviews

Make Ahead Mashed Potato Casserole

This mashed potato casserole features creamy mashed potatoes, cheese, flavorful seasoning, and a crunchy breadcrumb topping! These potatoes are a great way to mix up your standard mashed potato recipes. Plus, it's the perfect recipe for using up leftover potatoes or you can make it from scratch!

Prep Time10

Cook Time40

Total Time50

Course: Casseroles, Potato Dishes, Side Dish

Cuisine: American

Servings: servings

Calories: 526kcal

Author: Angela Latimer

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

US Customary - Metric

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.
3 lbs russet potatoes, 3 tablespoon salt
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).
2 ¼ cups milk
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.
1 cup butter, 1 cup sour cream, 1 ⅔ cup cheddar cheese, 1 teaspoon each, salt & pepper, 8 oz cream cheese
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.
½ cup plain breadcrumbs, ½ tablespoon garlic salt
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.

Nutrition