Make-ahead mashed potato casserole with cream cheese that's perfect for crowds! Double the recipe to feed 25. Prep now, bake later!
These are rich and thick mashed potatoes, the kind where a spoon stands upright when inserted. The finished dish puffs up in the oven with a gorgeous golden, buttery top and smooth, creamy mashed potatoes underneath.
While many cooks insist you should never use electric appliances for mashed potatoes, I say, why not? I've been using a KitchenAid stand mixer for over 30 years with consistent results. As long as you:
- Use the right potato (always choose russet potatoes).
- Mixing no more than 4 pounds of potatoes at a time.
- Mix slowly and minimally.
Could you have a few small lumps in your potatoes using a mixer versus a ricer? Yes, but don't worry, as they will break down while baking in the oven.
Additionally, there are two problems people have when making mashed potatoes: under-seasoning or too much moisture. I will teach you how to prevent those mistakes below.
This recipe was first introduced to me by Anne, my mother-in-law. She gifted me a Highlands United Methodist Church cookbook in 2004, "Food for the Soul". I've made a couple of tweaks to the recipe and added a bit more detail for you.
This creamy mashed potato casserole is perfect with turkey gravy and can be served with so many proteins like turkey, prime rib, chicken breasts, tomahawk steak, or pork chops, and sides such as slow cooker green beans, sweet potato purée, or crispy Brussels sprouts. Perfect on holidays, potlucks, or whenever you want to look like a cool and collected host without the stress.
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🔥 Why This Recipe Rocks
- Make-ahead potatoes for stress-free entertaining.
- Double the recipe to feed 25.
- 4 dairy products to provide richness and moisture.
Common Problems With Mashed Potatoes
- Underseasoned: There's not enough salt, and potatoes need salt. Most recipes reference 'salt to taste' or don't give a quantity for salt. Unless there are dietary restrictions, I recommend:
- Adding 2 tablespoons of Diamond Crystal kosher salt to the pot of water.
- Using salted butter.
- Mixing 5 teaspoons of Diamond Crystal kosher salt with 4 pounds of potatoes.
- Soupy Mashed Potatoes: To prevent a wet mess:
- Fully drain the potatoes.
- Wait to add the milk until the very end. You may not need it.
- If the mashed potatoes are too firm, add 1 tablespoon of milk at a time to loosen them.
How To Fix Salty Or Watery Mashed Potatoes
If you find that your potatoes are too salty or water, here is how to fix it. Cook 1-2 russet potatoes in the microwave. Then, mash the pulp and mix it into the bowl of mashed potatoes.
Ingredients
Here are the ingredients needed to make this mashed potato casserole with cream cheese.
- Russet Potatoes: Also called baking or Idaho potatoes. They are starchy, dry, and fluffy when cooked, making them easy to mix or mash into a smooth consistency without overworking. They also make the best baked potatoes. Avoid potatoes with green spots, sprouts, or blemishes.
- Cream Cheese: A mild, tangy, spreadable cheese with plenty of fat content. It's often used in baking and savory dishes.
- Sour Cream: To add tang and extra creaminess. The perfect percentage of fat for that mouthfeel.
- Butter: I recommend using salted butter since the potatoes will need salt, but unsalted is fine. Butter will be mixed with the potatoes and sprinkled on top.
- Half and Half: To moisten the mashed potatoes after you mix in the other dairy products. You can use any milk product on hand, from skim milk to whipping cream.
- Paprika, Sweet: A spice made from ground sweet red peppers. Make sure it’s not the smoked paprika variety. The red hue from the spice adds color to the top.
- Salt: I use Diamond Crystal kosher salt for its flaky texture, which helps it dissolve easily.
See the recipe card below for ingredient measurements.
Variations
This recipe makes creamy and smooth potatoes perfect for gravy; however, here are some other ideas you can try.
- Extra cheesy: Stir in 2 cups of shredded cheddar to the mashed potatoes.
- Buttermilk: You can substitute buttermilk for the milk or make your own full-fat buttermilk to add to your potatoes.
- Twice-baked potatoes: Mix in 2 cups of shredded cheddar, 8 strips of cooked bacon, chopped, and 4 green onions, sliced.
- Garlic: Add garlic powder to the mashed potatoes in ¼ teaspoon increments. Taste as you go until it's to your liking.
Equipment
- Stand Mixer: I use this KitchenAid version. You can also use a hand mixer on the lowest setting. Do not use a blender or a food processor; they're too fast.
- 2-2½ gallon, heavy-bottomed stock pot
- Colander
- 9 x 13-inch casserole dish
Step-by-Step Instructions
Preheat the oven to 350℉.
Step 1: Cut the peeled potatoes into 2-inch chunks by cutting them in half lengthwise, then cut each half into thirds.
Step 2: Add them to a pot of cold water with 2 tablespoons of kosher salt so they are completely submerged. Turn the burner on high to start cooking the potatoes. Once boiling, they will take about 20 minutes to cook. You might need to reduce the burner to medium-high to prevent the water from boiling over the pot.
Step 3: While the potatoes are cooking, add the cream cheese, butter, sour cream, and kosher salt to a large mixing bowl.
Step 4: Check the potatoes to see if they are done. They need to be very soft. A fork will easily pierce multiple potatoes. Drain into the colander over the sink. Let the potatoes sit for 3 minutes to dry out.
Step 5: Place the potatoes in the mixing bowl of the stand mixer. Slowly blend the ingredients only using the lowest setting with the paddle attachment for 1-2 minutes. Or mash by hand with a potato masher until blended.
Step 6: Taste the potatoes for seasoning. Observe the texture. If they are firm, add the half and half (1 tablespoon at a time) and mix by hand with a spatula. The photo is after 1 tablespoon was added, which was all it needed. If the texture is loose or somewhat watery, do not add the half and half.
Step 7: Spoon and smooth the mixture into a lightly greased baking dish. Do not wipe the paddle attachment because it will have some fibrous pulp on it.
Pinch the butter into 12 small pieces and drop on top of the mashed potatoes. Sprinkle the paprika.
Step 8: Bake, uncovered, for about 30 minutes until the center is hot, at 180℉, and the top has browned. Serve within 30 minutes.
How To Double The Recipe To Feed 25 People
Doubling this recipe makes a gallon of mashed potatoes, which will serve 25 people with some leftovers, if you have other sides.
You need to make some modifications because a standard-size home mixer cannot handle 8 pounds of potatoes, so you will need to mash 2 batches.
- Boil the potatoes in one pot.
- If you only have 1 colander, drain half of the potatoes into the colander.
- Empty as much water as you can from the remaining potatoes in the pot. Set those aside for 3-4 minutes until the colander is available to drain them. Let them dry while you mix the first batch.
- Spoon the first batch of potatoes into a 10x14x2-inch baking dish or one large roasting pan.
- Add the second batch of mashed potatoes to the baking dish and stir them into the first layer.
- Keep the oven temperature the same, but increase cooking time by 10-15 minutes if baking right away. If the casserole is refrigerated, the baking time is 1 hour and 15 minutes.
Make Ahead And Reheating Instructions
Make Ahead: Make your meal a lot less stressful by preparing the mashed potato casserole a day or two ahead. Let it come down to room temperature for 20-30 minutes before storing.
To Store: It will hold in the refrigerator for up to 2 days covered with foil until the big meal. In addition, freeze in an airtight container for up to 1 month. Thaw in the refrigerator a full day before baking it.
To Bake: Pull the casserole out of the refrigerator while the oven is preheating to 350℉. Cook, uncovered, for 40 minutes, or until the center is hot at 180℉.
To Reheat Leftovers: Use the microwave to reheat individual servings on a plate. If you plan to warm up what is left in the casserole, it will take about 30 minutes in a 350℉ oven.
FAQ
Yes! You can use crème fraiche. If it's hard to find it at the store, you can try making my homemade creme fraiche, or even mascarpone cheese for different flavor profiles.
The top should be golden brown and the center should be heated through (180°F internal temperature). If the top browns too quickly, cover with foil and continue baking.
If the potatoes are not completely cooked, they will have some lumps. Make sure a fork or paring knife can easily pierce them when boiling. Also, if you notice brown spots in the potatoes when peeling them, cut them out with a paring knife.
Small lumps around ¼ inch in size will break down when you bake the casserole. If you have large lumps, pick them out or microwave the mash to finish cooking them.
If you mix your mashed potatoes for too long or at a high speed, or you don't measure the dairy ingredients, they can become gummy or gluey. Add melted butter 1 tablespoon at a time, and mix it in by hand.
Did you try any of these tips? Leave a comment below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Mashed Potato Casserole With Cream Cheese
Equipment
- 1 8-10 quart stock pot
- 9 x 13-inch casserole dish
- colander
- stand mixer (or potato masher)
Ingredients
- 4 pounds russet potatoes, peeled (plus 2 tablespoons kosher salt for the water)
- 8 ounces cream cheese
- 4 tablespoons butter, salted
- ½ cup sour cream
- 5 teaspoons Diamond Crystal kosher salt (or salt to your taste)
- ¼ cup half and half, if needed (or milk)
- 2 tablespoon butter, salted
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 350℉.
- Cut the potatoes into 2-inch chunks by cutting in half lengthwise, then cut each half into thirds.
- Add them to a pot of cold, salted water so they are completely submerged. Turn the burner on high to start cooking the potatoes.Once boiling, they will take about 20 minutes to cook. You might need to reduce the burner to medium-high to prevent the water from boiling over the pot.
- While the potatoes are cooking, add the cream cheese, butter, sour cream, and kosher salt to a large mixing bowl.
- Check the potatoes to see if they are done. They need to be very soft. A fork will easily pierce multiple potatoes.Drain into the colander over the sink. Let the potatoes sit for 3 minutes to dry out.
- Taste the potatoes for seasoning. Observe the texture. If they are firm, add the half and half (1 tablespoon at a time) and mix by hand with a spatula. If the texture is loose or somewhat watery, do not add the half and half.
- Spoon and smooth the mixture into a lightly greased baking dish. Do not wipe the paddle attachment because it will have some fibrous pulp on it.Pinch the butter into 12 small pieces and drop on top of the mashed potatoes. Sprinkle the paprika.
- Bake, uncovered, for about 30 minutes until the center is hot, at 180℉, and the top has browned. Serve within 30 minutes.
Notes
- Mash 2 batches due to mixer limitations.
- Use a larger, 10½ x 14½ x 2¼ inch casserole dish.
- If the casserole is refrigerated, increase your bake time to 1 hour 15 minutes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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