Mashed Potato Casserole Recipe (2024)

By Melissa Clark

Mashed Potato Casserole Recipe (1)

Total Time
40 minutes plus 30 minutes’ baking
Rating
4(3,845)
Notes
Read community notes

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Featured in: What Can I Prepare Before the Actual Day of Thanksgiving?

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Learn: How to Cook Potatoes

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Ingredients

Yield:12 to 14 servings

  • 14tablespoons unsalted butter, softened, and more for the pan
  • 6pounds Yukon Gold potatoes, peeled and cut into chunks
  • 2tablespoons plus 1 teaspoon kosher salt
  • cups sour cream
  • 1teaspoon black pepper
  • 6tablespoons finely chopped chives
  • cup bread crumbs
  • cup grated Parmigiano-Reggiano cheese

Ingredient Substitution Guide

Nutritional analysis per serving (14 servings)

349 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 8 grams protein; 574 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Mashed Potato Casserole Recipe (2)

Preparation

  1. Step

    1

    Lightly grease a 9-inch-by-13-inch baking pan.

  2. Step

    2

    In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

  3. Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.

  4. Step

    4

    In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

  5. Step

    5

    Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Ratings

4

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3,845

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Cooking Notes

Ellen

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.

Nancy

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.

Gael C

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!

Mike Meshenberg

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.

Kathy

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!

Janet

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

Mark

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."

Kerry Rosen

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.

dimmerswitch

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.

Fran@11229

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)?

Anne

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.

Judy

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

Kathy

HELP PLEASE

Willa

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.

Mike

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!

Kim McElroy

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.

Diana

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.

Linda Dysart

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

Maya S.

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.

Francesca

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.

Deb

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

Stephanie

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).

Maya

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.

Robin

Shredded Parmigiano-Reggiano cheese also works well.

jason

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.

Jammy

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.

Jane

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.

Mary

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

jim

different, not necessarily much better

Betsy

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

kay

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

AKNannie

Kay, the chives gives the potato a mild onion flavor. I’m guessing that’s what you don’t like? If that's not it, you could add thinly sliced scallions. Otherwise just leave the chives out. Rosemary has a completely different flavor profile and is quite strong. For me, too strong for the turkey/potato/veggie meal. The spuds will be delicious anyway. You can’t miss!

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Mashed Potato Casserole Recipe (2024)

FAQs

Why do people add sour cream to mashed potatoes? ›

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

How many pounds of potatoes per person? ›

The ultimate potato weight table for feeding a crowd
Number of peopleTotal potato weightNumber of medium-size potatoes needed
10.5 lb.1
42 lbs.4
63 lbs.6
105 lbs.10
Jul 14, 2021

What to do if you put too much milk in mashed potatoes? ›

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

Is it better to use cream cheese or sour cream in mashed potatoes? ›

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Is milk or sour cream better for mashed potatoes? ›

According to The Kitchn, sour cream is much denser than milk and so you'd end up with very stiff potatoes if sour cream replaces the milk in your recipe. Because milk is a liquid, it helps take the potatoes' stiffer mass and soften it, giving them their signature texture.

Is 5 lbs of potatoes enough for 8 people? ›

A 5-pound bag of potatoes makes 10 to 12 servings of mashed potatoes.

Is 5 pounds of potatoes enough for 10 people? ›

Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes.

How much does 10 pounds of mashed potatoes feed? ›

10 lbs is enough mashed potatoes for around 8 adults getting reasonably sized servings (ie large).

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Why do mashed potatoes turn gray? ›

Once they have been peeled and cut, raw potatoes will turn brown quickly. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat.

Why can't you add flour to mashed potatoes? ›

Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.

Can you overmix mashed potatoes? ›

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

What does adding sour cream do? ›

To baked goods, sour cream lends the richness of heavy cream and the acidity that all cultured dairy products have. That acidity breaks down the crumb in the flour content of baked goods, resulting in a fluffier, more tender cake, roll, or cookie.

What is the purpose of sour cream in cooking? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

What is the purpose of sour cream? ›

Uses. Sour cream is commonly used as a condiment on foods, or combined with other ingredients to form a dipping sauce. It can be added to soups and sauces to help thicken and make them creamy, or in baking to help increase the moisture level over and above using milk.

What does adding sour cream to food do? ›

More Moist and Flavorful Batters and Doughs

Of course, sour cream can be used to enhance more than texture. It adds body and fermented flavor to these extra-flaky buttermilk biscuits and all five of our cornbread variations. We even throw it into sweet potato pancakes to offset the sweetness with some sour tang.

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