Make-Ahead Mashed Potato Casserole

These creamy make-ahead mashed potatoes are loaded with parmesan and topped with a crispy breadcrumb topping. Perfect for prepping in advance, they can be baked in the oven or kept warm in a crock pot, making them the ultimate side dish for holidays or gatherings!

Course Side Dish

Cuisine American

Keyword Potatoes, side dish

Prep Time 20

Cook Time 29

Servings

Calories 245kcal

Author Jesseca

Ingredients

3 pounds Yukon Gold potatoes peeled and cut into chunks
4 tablespoons butter softened, and more for the pan
1/2 cup cream cheese
1/4 cup milk
1 tablespoons plus 1 teaspoon salt
½ teaspoon black pepper
1 cup grated Parmesan divided
3 tablespoons finely chopped green onion
⅓ cup bread crumbs

Instructions

Grease a 9x13 baking dish and set aside.
Peel and cut the potatoes into 1-inch pieces. Place them in a large pot, cover with water, and add 2 tablespoons of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Mash them with butter, cream cheese, milk, 1 teaspoon of salt, pepper, and green onions. If using, stir in ½ cup of parmesan cheese.
Taste the potatoes and adjust the seasonings as needed. Then, spread them evenly in the greased 9x13 pan.
Preheat the oven to 400°F. Sprinkle the remaining parmesan and breadcrumbs over the potatoes. Bake for 30 minutes, or until heated through and golden on top.

Make-Ahead

If making ahead, cover the dish and refrigerate for up to 3 days. When ready to bake, uncover, add the topping, and bake at 400°F for 40 minutes, or until hot and golden.

Crock Pot

For a crock pot option, spread the mashed potatoes in a greased crock pot vs a pan,. Set to low for 2-3 hours, mixing once halfway through.

Notes

Recipe adapted from NY Times

Nutrition