Make-Ahead Mashed Potato Casserole Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 pounds - small russet potatoes, peeled, cut into 3-inch chunks
  • 1 tablespoons - kosher salt
  • 6 cloves - garlic, peeled
  • 1 - bay leaf
  • 4 sprigs - thyme (3-inches each)
  • 1 packages - 8 oz. cream cheese, at room temperature
  • 6 tablespoons - butter, at room temperature
  • 1 cups - sour cream (full fat)
  • 3/4 cups - to 1 cup whole milk, warmed
  • 1 teaspoons - seasoned salt, or to taste
  • - freshly ground black pepper, to taste
  • 2 tablespoons - butter, cut into bits and chilled
  • Directions:

    Generously butter a shallow 2-1/2 quart gratin dish or baking dish.

    Place potatoes in a large pot and cover with cold water to a depth of 2 inches. Add kosher salt, garlic, bay leaf, and thyme. Bring to a boil over high heat, then reduce heat, partially cover, and simmer until potatoes are tender, about 20 minutes. (Do not let potatoes break apart or become waterlogged).

    Drain well and let stand until potatoes steam dry and edges look chalky, about 3 minutes. Discard bay leaf and thyme stems.

    Press hot potatoes and garlic through a food mill or ricer into a large bowl (OR mash them as smooth as possible with a hand-held potato masher).

    Add cream cheese, butter, sour cream, and 3/4 cup of milk to the warm potatoes; stir until smooth. The mixture will firm as it chills overnight, so at this point it should be slightly softer than you want to serve it. Season with seasoned salt and pepper.

    Scrape potatoes into the prepared dish and smooth the top. Dot the top with the bits of chilled butter. Cover the dish tightly with a lid or plastic wrap and refrigerate overnight or up to 2 days ahead.

    When ready to bake, preheat oven to 350 degree F. Remove plastic wrap or lid and bake until top is golden brown and potatoes are heated through, about 1 hour.

    Brief Description

    Mashed potatoes mixed with sour cream, cream cheese and butter, chilled overnight, and then baked.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 20 min
    Cook Time: 1 hour(s) 25 min


    When oven space is needed, reheat potatoes in microwave on HIGH in 1-minute increments, stirring each time, until hot. (Top of casserole will not brown).



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    Posted On:

    February 26, 2017

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