This mashed potato casserole features creamy mashed potatoes, cheese, flavorful seasoning, and a crunchy breadcrumb topping! These potatoes are a great way to mix up your standard mashed potato recipes. Plus, it’s the perfect recipe for using up leftover potatoes or you can make it from scratch!

Make Ahead Mashed Potatoes Casserole

Potatoes are an incredibly versatile ingredient that can be prepared in a ton of different ways! I’m always on the lookout for new ways to make them because let’s face it, they are so tasty!

This make-ahead mashed potato casserole is so easy to prepare and ultra tasty. It’s even simpler if you are using up some leftover mashed potatoes!

🥘 Mashed Potato Casserole Ingredients

These ingredients are common in most mashed potato recipes. Russets and Yukon golds are the best potatoes for mashed potatoes!

  • Russet Potatoes - 3 pounds of russet potatoes that have been cleaned, peeled (if desired), and quartered.Salt - 3 tablespoons of salt, adjusted to taste.Milk - 2¼ cups of milk.Butter - 1 cup of butter. Cut it into 1 tablespoon sections and divide into ¾ cup and ¼ cup portions. Sour Cream - 1 cup of sour cream at room temperature.Cheddar Cheese - 1⅔ cups of cheddar cheese. Freshly grate your cheese so that it melts well (as opposed to prepackaged shredded cheese). Salt & Pepper - 1 teaspoon of both salt and pepper, adjusted to taste.Cream Cheese - 8 ounces of cream cheese that have been softened at room temperature. This helps it to mix with the potatoes better, without needing to overmix them. Breadcrumbs - ½ cup of plain breadcrumbs for the topping.Garlic Salt - ½ tablespoon of garlic salt.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Mashed Potato Casserole

There is nothing hard or difficult about this recipe! Simply grab a large pot, potato ricer, baking dish, and a saucepan to get started!

This recipe makes a great 10 servings of mashed potato casserole, so it is perfect for a crowd!

Prepare the Mashed Potatoes

  • Boil the potatoes. In a large stockpot, add 3 pounds of cut potatoes and cover them with a couple of inches of cold water and then season them with 3 tablespoons of salt. Bring the water to a boil and cook the potatoes until they are fork-tender, about 20-25 minutes. Then drain your potatoes. Preheat. Preheat your oven to 350°F (175°C) and lightly spray a 2-quart baking dish with nonstick cooking spray.Scald milk. Add your 2¼ cups of milk to a small saucepan allow it to come to a boil. Mash potatoes. While the cream is heating up, you can pass the potatoes through your potato ricer. Additionally, you could use a potato masher. Mix. Immediately mix in the hot scalded milk and 1 cup of butter in small increments until well incorporated. Then, add in the 1 cup of sour cream, 1 cup of shredded cheddar, 8 ounces of cream cheese, and 1 teaspoon each of salt and pepper to taste. Mix until all of the ingredients are well distributed.

Assemble the Casserole

  • Spread them out. Transfer the mashed potatoes to the prepared baking dish and spread them out to make an even layer.Make the topping. Melt the second portion of butter (¼ cup, or 4 tablespoon pats) and mix with ½ cup of breadcrumbs and ½ tablespoon of garlic salt seasoning until the breadcrumbs are evenly coated. Spread in an even layer over the assembled mashed potato casserole.Bake. Bake at 350°F (175°C) for 20-25 minutes or until the topping is golden and the potatoes are beginning to bubble around the edges of your baking dish. Remove from the oven and serve immediately.

This potato dish would be great for Thanksgiving or just because! Serve it alongside any of your favorite dishes, such as grilled lamb shanks or air fryer bacon-wrapped pork tenderloin! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • You can peel your potatoes or leave the peel on. However, it is easier to use your potato ricer if they are peeled.Make sure to always salt your water. A good rule of thumb is 1 tablespoon of salt per pound of potatoes.If you want to learn more about scalding your milk, take a look at this article about scalding milk for mashed potatoes!You should always avoid putting potatoes into a food processor or blender. This will result in gluey potatoes.This recipe is perfect for using up any leftover potatoes or mashed potatoes!

🥡 Storing & Reheating

Allow your casserole to cool entirely before storing the fridge for a maximum of 4 days.

If you want to freeze your mashed potato casserole, it is best to go ahead and portion it out into single servings and freeze the portions separately. Freeze for 2 months.

Reheating Mashed Potato Casserole

Reheat any leftovers either in the oven or in small bursts in the microwave. To learn more, check out the best ways to reheat mashed potatoes. 

Can I Use Instant Mashed Potatoes For This Recipe? Sure! Simply prepare the instant potatoes as directed on the packaging, then continue the recipe as directed! For best results, I would still mix in the sour cream, cream cheese, and butter! Can I Make This Recipe Ahead Of Time? Yep! This is a fantastic make-ahead recipe. Simply prepare the mashed potatoes in advance, and store them in the refrigerator. Once ready, you can pour them into the casserole dish and finish the recipe! What Is The Best Potato Variety For Mashed Potato Casserole? I really enjoy Russets because they make extra fluffy mashed potatoes. Yukon golds will yield some extra creamy and buttery potatoes, too!

🥔 Tasty Potato Dishes

  • Instant Pot Au Gratin Potatoes - This dish is cheesy, creamy, rich, and incredibly easy to prepare!Yellow Mashed Potatoes - Grab some yellow potatoes for this easy and creamy mashed potato recipe!Crispy Roasted Red Potatoes - This recipe is a classic that pairs well with any entree!Microwave Baked Potato - Using your microwave for these baked potatoes will cut your cook time down by a lot!Loaded Baked Potato Salad - This dish is easily customized by including all of your favorite baked potato toppings!Mashed Potatoes Without Milk - If you don’t have any milk on hand, you can still whip up some yummy mashed potatoes!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review

Make Ahead Mashed Potato Casserole

This mashed potato casserole features creamy mashed potatoes, cheese, flavorful seasoning, and a crunchy breadcrumb topping! These potatoes are a great way to mix up your standard mashed potato recipes. Plus, it’s the perfect recipe for using up leftover potatoes or you can make it from scratch!

Author | Angela

Servings: 10 servings Calories: 526kcal Prep 10 minutes Cooking 40 minutes Total Time 50 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 3 lbs russet potatoes (washed, peeled, and quartered)▢ 3 tablespoon salt (to taste)▢ 2 ¼ cups milk▢ 1 cup butter (2 portions - ¾ cup & ¼ cup - cut into 1 tablespoon pats)▢ 1 cup sour cream (room temperature)▢ 1 ⅔ cup cheddar cheese (shredded, divided into separate portions)▢ 1 teaspoon each, salt & pepper (to taste)▢ 8 oz cream cheese (softened at room temperature)▢ ½ cup plain breadcrumbs▢ ½ tablespoon garlic salt

InstructionsIn a large pot, add in your quartered potatoes and cover them with 1 to 2 inches of cold water and then season generously with salt. Bring the water to a boil and cook the potatoes until they can easily be pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes.3 lbs russet potatoes, 3 tablespoon saltPreheat your oven to 350°F (175°C) and lightly spray a 2-quart baking dish with nonstick cooking spray. Add your milk to a small saucepan and bring it to a boil (*see note).2 ¼ cups milkMeanwhile, while you are waiting for your cream to boil, press your potatoes through a potato ricer (*see note). Immediately mix in the hot scalded milk and butter in small increments until well incorporated. Then, add in the sour cream, 1 cup of shredded cheddar, cream cheese, and salt and pepper to taste. Mix until all of the ingredients are well distributed. 1 cup butter, 1 cup sour cream, 1 ⅔ cup cheddar cheese, 1 teaspoon each, salt & pepper, 8 oz cream cheeseTransfer the mashed potatoes to the prepared baking dish and spread them out to make an even layer.Melt the second portion of butter (¼ cup, or 4 tablespoon pats) and mix with breadcrumbs and garlic salt seasoning until the breadcrumbs are evenly coated. Spread in an even layer over the assembled mashed potato casserole.½ cup plain breadcrumbs, ½ tablespoon garlic saltBake at 350°F (175°C) for 20-25 minutes or until the topping is golden and the potatoes are beginning to bubble around the edges of your baking dish. Remove from the oven and serve immediately. Equipment You May NeedStockpot (6 quart)Saucepan9x13 baking pan Notes You can peel your potatoes or leave the peel on. However, it is easier to use your potato ricer if they are peeled. Make sure to always salt your water. A good rule of thumb is 1 tablespoon of salt per pound of potatoes. If you want to learn more about scalding your milk, check out my post about scalding milk for mashed potatoes! You should always avoid putting potatoes into a food processor or blender. This will result in gluey potatoes. This recipe is perfect for using up any leftover potatoes or mashed potatoes! To store: Once completely cool, keep your casserole in a sealed container in the fridge for up to 4 days. To freeze: Freeze your potatoes in single-size portions for up to 2 months. Check out my guide on freezing mashed potatoes. To reheat: Reheat any leftovers either in the oven or in small bursts in the microwave. To learn more, check out the best methods for reheating mashed potatoes. 

NutritionCalories: 526kcal (26%) | Carbohydrates: 34g (11%) | Protein: 12g (24%) | Fat: 39g (60%) | Saturated Fat: 23g (144%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg (37%) | Sodium: 3089mg (134%) | Potassium: 740mg (21%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 1294IU (26%) | Vitamin C: 8mg (10%) | Calcium: 281mg (28%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best mashed potato casserole, how to make mashed potato casserole, make ahead mashed potatoes, Mashed Potato Casserole, mashed potato casserole ingredients, mashed potato side dish, mashed potatoes, yellow mashed potatoes Course Casseroles, Potato Dishes, Side DishCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Sure! Simply prepare the instant potatoes as directed on the packaging, then continue the recipe as directed! For best results, I would still mix in the sour cream, cream cheese, and butter!

Can I Make This Recipe Ahead Of Time? Yep! This is a fantastic make-ahead recipe. Simply prepare the mashed potatoes in advance, and store them in the refrigerator. Once ready, you can pour them into the casserole dish and finish the recipe!

What Is The Best Potato Variety For Mashed Potato Casserole? I really enjoy Russets because they make extra fluffy mashed potatoes. Yukon golds will yield some extra creamy and buttery potatoes, too!

Yep! This is a fantastic make-ahead recipe. Simply prepare the mashed potatoes in advance, and store them in the refrigerator. Once ready, you can pour them into the casserole dish and finish the recipe!

I really enjoy Russets because they make extra fluffy mashed potatoes. Yukon golds will yield some extra creamy and buttery potatoes, too!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 1 review

Make Ahead Mashed Potato Casserole

Author | Angela

Servings: 10 servings

Calories: 526kcal

Prep 10 minutes

Cooking 40 minutes

Total Time 50 minutes

Ingredients US CustomaryMetric1x2x3x▢ 3 lbs russet potatoes (washed, peeled, and quartered)▢ 3 tablespoon salt (to taste)▢ 2 ¼ cups milk▢ 1 cup butter (2 portions - ¾ cup & ¼ cup - cut into 1 tablespoon pats)▢ 1 cup sour cream (room temperature)▢ 1 ⅔ cup cheddar cheese (shredded, divided into separate portions)▢ 1 teaspoon each, salt & pepper (to taste)▢ 8 oz cream cheese (softened at room temperature)▢ ½ cup plain breadcrumbs▢ ½ tablespoon garlic salt

InstructionsIn a large pot, add in your quartered potatoes and cover them with 1 to 2 inches of cold water and then season generously with salt. Bring the water to a boil and cook the potatoes until they can easily be pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes.3 lbs russet potatoes, 3 tablespoon saltPreheat your oven to 350°F (175°C) and lightly spray a 2-quart baking dish with nonstick cooking spray. Add your milk to a small saucepan and bring it to a boil (*see note).2 ¼ cups milkMeanwhile, while you are waiting for your cream to boil, press your potatoes through a potato ricer (*see note). Immediately mix in the hot scalded milk and butter in small increments until well incorporated. Then, add in the sour cream, 1 cup of shredded cheddar, cream cheese, and salt and pepper to taste. Mix until all of the ingredients are well distributed. 1 cup butter, 1 cup sour cream, 1 ⅔ cup cheddar cheese, 1 teaspoon each, salt & pepper, 8 oz cream cheeseTransfer the mashed potatoes to the prepared baking dish and spread them out to make an even layer.Melt the second portion of butter (¼ cup, or 4 tablespoon pats) and mix with breadcrumbs and garlic salt seasoning until the breadcrumbs are evenly coated. Spread in an even layer over the assembled mashed potato casserole.½ cup plain breadcrumbs, ½ tablespoon garlic saltBake at 350°F (175°C) for 20-25 minutes or until the topping is golden and the potatoes are beginning to bubble around the edges of your baking dish. Remove from the oven and serve immediately.

Equipment You May NeedStockpot (6 quart)Saucepan9x13 baking pan

Notes You can peel your potatoes or leave the peel on. However, it is easier to use your potato ricer if they are peeled. Make sure to always salt your water. A good rule of thumb is 1 tablespoon of salt per pound of potatoes. If you want to learn more about scalding your milk, check out my post about scalding milk for mashed potatoes! You should always avoid putting potatoes into a food processor or blender. This will result in gluey potatoes. This recipe is perfect for using up any leftover potatoes or mashed potatoes! To store: Once completely cool, keep your casserole in a sealed container in the fridge for up to 4 days. To freeze: Freeze your potatoes in single-size portions for up to 2 months. Check out my guide on freezing mashed potatoes. To reheat: Reheat any leftovers either in the oven or in small bursts in the microwave. To learn more, check out the best methods for reheating mashed potatoes. 

Nutrition

Calories: 526kcal (26%) | Carbohydrates: 34g (11%) | Protein: 12g (24%) | Fat: 39g (60%) | Saturated Fat: 23g (144%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg (37%) | Sodium: 3089mg (134%) | Potassium: 740mg (21%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 1294IU (26%) | Vitamin C: 8mg (10%) | Calcium: 281mg (28%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Casseroles, Potato Dishes, Side DishCuisine American

US CustomaryMetric