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Creamy Make-Ahead Mashed Potato Casserole

A rich and creamy mashed potato casserole that can be prepared ahead of time, perfect for family dinners, holidays, and potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 9 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Potatoes and Base
  • 3 lbs potatoes, peeled and chopped Choose starchy potatoes for the best texture.
  • 6 oz cream cheese, softened Adds tang and body to the mash.
  • 1/2 cup unsalted butter Should be melted and warm before blending.
  • 1/2 cup heavy cream Provides richness.
  • 1 tsp onion powder For added flavor.
  • 1 tsp garlic powder Adds depth to the flavor.
Mix-ins and Toppings
  • 1 cup shredded cheddar cheese For topping; can substitute with other cheeses.
  • 3 tbsp green onion, diced small Adds freshness and a mild onion flavor.
  • 6-8 slices bacon, cooked and chopped Use turkey bacon for a leaner option.
  • Kosher salt and black pepper, to taste Season in stages for the best flavor.

Method
 

Preparation
  1. Lightly grease a 9x13-inch baking dish and set it aside.
  2. Place the chopped potatoes in a large pot and cover them with water. Add a couple of pinches of kosher salt and boil until soft, about 8 to 10 minutes.
Make the Butter Mixture
  1. While the potatoes are cooking, melt the butter, heavy cream, onion powder, and garlic powder together in a small pot over low heat.
Mash the Potatoes
  1. Drain the potatoes and mash them until smooth.
  2. Mix in the softened cream cheese until fully blended.
  3. Stir in the warm butter-cream mixture gradually until fully combined.
  4. Season with kosher salt and black pepper.
Assemble and Chill
  1. Spread the mashed potatoes into the prepared baking dish and smooth the top.
  2. Scatter the cheddar cheese, bacon, and green onions over the top.
  3. Cover tightly with plastic wrap and refrigerate until ready to bake.
Bake and Serve
  1. Preheat the oven to 350°F (175°C) before baking.
  2. Remove plastic wrap and bake the casserole for 40 to 45 minutes, until heated through.
  3. Let rest at room temperature for 30 minutes if it has been refrigerated before baking.

Notes

Store leftovers in an airtight container for up to 4 days. Can freeze for up to 2 months before baking. Reheat on the stovetop or microwave with a splash of cream.