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Buttery Mashed Potato Casserole pinterest

Buttery Mashed Potato Casserole

This make-ahead buttery mashed potato casserole solves the challenge of serving perfectly warm, creamy mashed potatoes for gatherings. With a golden Parmesan crust and velvety interior, it's an elevated version of a classic comfort dish that can be prepared in advance.
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Course: Side Dish
Cuisine: American
Keyword: Mashed Potatoes, Potato Casserole, Make-Ahead, Holiday Side Dish
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 325kcal

Equipment

  • Large Pot
  • Potato Masher or Hand Mixer
  • 9x13 inch Baking Dish
  • Colander

Ingredients

Potato Base

  • 5 pounds russet potatoes peeled and cut into 1-inch cubes
  • 2 teaspoons kosher salt plus 1 tablespoon for boiling water
  • 1 cup unsalted butter softened and divided (2 sticks)
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 cup whole milk warmed
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic minced (optional)

Topping

  • 1/4 cup fresh chives chopped
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoons butter melted, for drizzling

Instructions

  • Peel the russet potatoes and cut them into evenly sized 1-inch cubes. Place in a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon of salt to the water.
  • Bring the potatoes to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes.
  • Thoroughly drain the potatoes in a colander, then return them to the hot pot. Over low heat, gently stir for about 1 minute to evaporate excess moisture.
  • In a large mixing bowl, combine 6 tablespoons of the butter, cream cheese, sour cream, warm milk, salt, pepper, and garlic (if using). Mix until smooth and well combined.
  • Add the dried potatoes to the dairy mixture. Using a potato masher or hand mixer (on low speed), combine until desired consistency is reached, being careful not to overmix.
  • Transfer the potato mixture to a buttered 9×13-inch baking dish. Smooth the top with a spatula, then create decorative swirls or ridges with the back of a spoon.
  • Sprinkle the Parmesan cheese evenly over the top. Drizzle with the remaining melted butter and sprinkle with fresh chives.
  • Bake in a preheated 350°F oven for 25-30 minutes, or until the top is golden brown and the edges begin to bubble slightly.
  • Allow to rest for 10 minutes before serving for the best texture and flavor.

Notes

The casserole can be prepared up to 2 days in advance and refrigerated before baking. If baking from refrigerated, allow to sit at room temperature for 30 minutes and add 10-15 minutes to the baking time.
For a lighter version, substitute half the potatoes with cauliflower, use reduced-fat dairy products, or replace half the butter with olive oil.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a damp paper towel covering.

Nutrition

Calories: 325kcal | Carbohydrates: 30g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Sodium: 485mg | Potassium: 620mg | Fiber: 2g | Calcium: 120mg
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