Mashed Potato Casserole

 

I’ve had several people ask me recently for this recipe. So, I figured it was time to get it on the blog! I’ve been making these for many years, and it’s become a family favorite over the years. You will always find this casserole on our Easter dinner table, plus a few more times throughout the year! 🙂

 

This mashed potato casserole is rich and creamy and full of deliciousness! It’s super flavorful and will bring comfort to the soul!

 

 

 

What’s so great about this recipe is that it can be made ahead! No waiting for potatoes to boil and getting them mashed and ready and on the table hot when you’re ready to sit down to eat. I always, always make these the night before and then just refrigerate overnight and put in the oven about 1.5 hours before needed. I like to get the mess cleaned up and out of the way; it’s another benefit of doing it the day before! 

 

Our church hosts a big Christmas dinner each year and I’ve done these for large groups of people. It makes it very convenient to be able to prep these and get them ready and one less thing to worry about the day of the dinner or meal. And, on several occasions we have frozen the leftovers and pulled out of the freezer for another time. They freeze quite well! 

 

These potatoes pair nicely with these yummy carrots!

 

 

 

 

:: PIN IT FOR LATER ::

 

 

Let’s make this mashed potato casserole!

 

You’re going to start with peeling your potatoes, slicing them and getting them ready to boil. Boil until soft. When a fork goes into them and they easily break apart, you know they are good to go! Drain the potatoes in a colander.

 

(My 5 lb bag of potatoes had about 12 potatoes this size)

 

 

 

 

 

Meanwhile while the potatoes are boiling over on the stove, you can cream together (using an electric mixer) the softened cream cheese, sour cream and spices. Cream together until smooth and creamy. Set aside.

 

After the potatoes are done and drained, mash the hot potatoes using a potato masher or electric mixer. Beat until they are in fine lumps.

 

I like to divide the hot potatoes into two batches and mash. It will keep potatoes from flying all over your kitchen this way. 🙂 

 

 

Add in the creamy mixture and continue to beat until smooth and fluffy.

 

Spoon into a well buttered 9 x 13 glass pan.

 

**HACK** cheap basket coffee filters are the perfect thing to use for greasing pans!

 

Dot with the pats of butter on top and sprinkle with paprika. Cover with foil. (If made ahead, cover and refrigerate.)

 

 

These Pyrex pans WITH the lids are the bomb! If you have limited refrigerator space you can still stack stuff on top of the pan/lid. I know in our home around any holiday we have limited refrigerator space, so this is huge plus!

 

 

Already have the pan and just need the plastic lid? You can buy those separately here.

 

 

Bake at 400 degrees covered with foil (take off that plastic lid or you’ll soon find yourself ordering a new one!!) for 30-35 minutes if baking right then. If made ahead and refrigerated, bake 1 hour- 1 hour 15 minutes. Uncover and make 10-15 minutes more or until the top is golden.

Makes about 12 servings.

 

 

 

 

 

Mashed Potato Casserole

Yield: 12 servings

a family favorite!

Print

Ingredients

• 8 oz. cream cheese, softened
• 1 - 1 1/4 cups sour cream
• 1/2 tsp. black pepper
• 2 tsp. garlic salt
• 5 lbs. potatoes (good for mashing, like Russet)
• 4 Tbsp. butter or margarine, cut into slices
• butter for greasing the pan
• paprika

Instructions

1. Peel and quarter or slice the potatoes. Place in boiling water and cook until a fork poked through causes it to easily break apart. Drain.
2. Meanwhile, using an electric mixer, combine the cream cheese, sour cream, pepper and garlic salt. Beat until smooth. Set aside.
3. After the potatoes are done and drained, beat the hot potatoes with an electric mixer or potato masher until they are in fine lumps.
4. Add the sour cream mixture and continue beating until it is all smooth and fluffy.
5. Spoon the potatoes into a well-buttered 9 x 13 glass pan.
6. Dot with the butter slices and sprinkle with paprika.
7. If made ahead, cover and refrigerate until the next day.
8. Bake, covered with foil, in a 400 degree oven for 30-35 minutes. If made ahead and refrigerated, bake in a 400 degree oven for 1 hour - 1 hour 15 min. Uncover and bake 10-15 minutes longer, or until top is golden brown.

 

See that crispy edge? It is to die for!

 

 

YUM, YUM, YUM!!

 

 

And of course, your Easter dinner needs a stunning dessert!