Mashed Potato Casserole Recipe (2024)

If you make this ahead of time and store it uncooked in the refrigerator, it will go into the oven cold and will need considerably more than 30 to 40 minutes to bake. Count on at least an hour.

This is my "go to" make ahead mash potato recipe. It feeds a large crowd. It's very rich so it goes a long way. I follow the recipe. I have made the mistake 2 times of adding all 14 tablespoons of butter (instead of 10) to the mash potatoes, sour cream, etc. Thus making the potatoes too wet. I wasn't paying close attention to the recipe, just a heads up: 10 tablespoons for potatoes and 4 for the topping. Panko breadcrumbs work nicely too.

I have made a recipe like this for many years at Thanksgiving and other special occasions. I added 2 beaten eggs to the mix which allows the potato casserole to rise...a bit like a souffle! I love the chives and the crunchy topping...and especially the fact that you can prep this the night before the event and then just bake it when needed. Killer recipe!

I almost never peel potatoes whether mashing, frying, roasting, or anything. Just scrub really well in soapy water and rinse. Peels add color, texture, flavor, and food value.

I'm not having a large crowd so I'm wondering if anyone has ever halved this recipe? It sound wonderful and I want to make it but 6 pounds of spuds is a lot of spuds!

How does it taste without the cheese and breadcrumbs since my family likes to put gravy on their potatoes?

A holiday lifesaver: moving mashed potato tasks to a day or two before. For more traditional potatoes skip the bread crumb/cheese topping. To mitigate the sour cream cut that by half and sub in a little softened cream cheese and some warmed milk (skim!), which also provided the extra moisture others have noted. Kept for 2 days in the fridge in an ordinary foil steam pan, potatoes reheated perfectly (an hour at 350 - not 400) and tasted "just made."

Want you all to know that this freezes well. Made it two weeks ahead of Thanksgiving and everyone loved it. Increased proportions to serve 21 and subbed low fat cream cheese for the sour cream. It was a huge hit and no one could tell it had been frozen! You do need to thaw it in the refrigerator the day before and bake at 350 for 45 minutes to heat through.

NOTES: 1) Made full size, half size & 1/3 of recipe. Delicious every time. 2) Set aside 1C or more hot potato cooking water b/4 draining. Add it in at mash step as needed to get to desired consistency. 3) Adjust final salt in dish as needed given cooking water is salted. 4) 1/3 recipe (2# potatoes) feeds 6 as side. 5) If making ahead remove from fridge at least 90 min before baking. then add crumbs. 6) Bake 350 degrees not 400 - for 40 min. to make crumbs golden / no risk of burning.

Do people eat this plain (since it has the bread crumbs and the cheese) or do they put gravy on it (like with mashed potatoes)?

But ooh, check with your host first. If it's for Thanksgiving the oven will be in high demand. When I host, I really appreciate it if guests who are bringing dishes bring completed dishes, ready to serve. This would mean baking ahead of time and keeping warm in a blanket, a cooler stuffed with a blanket, something.

Can these be cooked in a crockpot and kept on low to serve? I'm not a crockpot user, so afraid to try!

HELP PLEASE

I took others advice about the topping burning and I only added it the last 10 minutes or so. It worked out great and it was delicious.

What drives me nuts about NYTs recipes is that the photo does not match the text. In this case, 9x12 pan is nowhere to be found!

I have made this many time for various events, including Thanksgiving, and it's great that you can make it in advance. It's always a hit and gets completely devoured. I don't add the topping as the potatoes will all that butter and sour cream are wonderful without it.

Made 1/2 recipe the day before, put in 8x8" pan, covered with plastic wrap and refrigerated without topping. Brought out to sit on counter for 2 hours before dinner next day, applied topping, baked 1 hour at 350. Served w/roast beef, gravy, roasted brussels sprouts, etc for Christmas dinner. The potatoes were lovely, tangy and browned on top.

I prefer to the traditional mashed potatoes and it was wonderful leftover.

The quantity was too large for our thanksgiving (12 guests) , next time will cut quantity down a bit . Also, We did not bake for the full time since we were in a rush to warm several dishes for thanksgiving- it would’ve been better if we did.

Added cream cheese and milk and heavy cream, otherwise they were a little bit dry. Should have cut the recipe in half, and not a fan of the topping.

Came out fantastic. Downsized for two, but can't wait to make it for a crowd.

Yep, everyone loved it. I do not like everything tasting like onions, so no chives. Bay leave and thyme sprigs in potato water. Home made breadcrumbs not the disgusting store bought! (To try to save (a tiny bit) of time I tried the store bought and threw the crumb mixture out - gross - and made again).

Picked this recipe because it could be made ahead. I didn't peel the potatoes, but that was about the only change I made. It was a big hit. Oh, I added slightly less butter, I think 8 tablespoons instead of ten and 3 to make the topping. Will definitely make this again.

Shredded Parmigiano-Reggiano cheese also works well.

This was a huge hit at my Thanksgiving dinner. The sour cream and chives gives this such a good flavor. I had to add a little more bread crumbs to the topping mixture because it made more of a flight than coarse crumbs. But I’ll definitely make this again.

This is out of this world!! Can’t wait to eat it again. Light and fluffy and I made it the night before. Definite keeper.

I prepared this the day before as stated using a potato ricer instead of mashing. The directions are straightforward and easy. I removed the casserole from the refrigerator an hour before putting into the oven and it was still cool requiring longer baking time. My only comment for next time is that I would add the crumbs towards the end of the cooking time, as they became too browned, Otherwise it was delicious and everyone seemed to enjoy.

Have much better recipe:Boil 12 potatoesWhip with 8 oz cream cheese, cube of butter, salt to taste, milk— 1 cup milk or more for mashed potato texture.Pile into casserole dish and chill.Bake at 350 till hot and lightly browned. Never fails to delight

I added 2 beaten eggs to the mix which allows the potato casserole to rise...a bit like a souffle!

I'm not a big fan of chives so I think I'll add rosemary instead. Thoughts?