Mashed Potato Casserole With Cream Cheese
Make-ahead mashed potato casserole with cream cheese that's perfect for crowds! Double the recipe to feed 25. Prep now, bake later!
Servings: 12 people
Calories: 249kcal
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.
- 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.
- 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.
Video
Notes
Make Ahead: Prepare 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℉.
Double batch: Makes 1 gallon of mashed potatoes and serves 25 people with leftovers.
- 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
Calories: 249kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 1078mg | Potassium: 678mg | Fiber: 2g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg
