Grandpa's Mashed Potato Casserole

The mashed potato casserole that handles Thanksgiving logistics for you. Mash the potatoes, fold in cream cheese and sour cream, spoon into a buttered dish, and refrigerate until the next day. Pop it in the oven before dinner and it comes out golden-topped and steaming.

Cream cheese and sour cream do the heavy lifting here. They make the potatoes impossibly creamy and rich while adding a subtle tang that plain butter and milk can’t match. Mix the cream cheese and sour cream together first into a smooth paste before adding to the hot potatoes, or you’ll have stubborn lumps of cream cheese throughout.

Baking potatoes (Russets) are the right choice. They’re starchy and dry, which means they absorb the cream cheese mixture without turning gluey.

Pro Tips

• Beat the hot potatoes first until the lumps break down, then add the cream cheese mixture. Adding it too early means you’re chasing lumps while the potatoes cool.
• Butter the casserole dish generously. The edges caramelize against the butter and become the best bites.
• If making ahead, add 25 extra minutes to the baking time since you’re starting from cold.
• The paprika on top isn’t just decorative. It browns in the oven and adds a subtle smoky warmth.

Variations

• Fold in shredded cheddar cheese for an extra cheesy version.
• Add chopped chives or green onions to the potato mixture for a loaded-potato feel.
• Top with crispy bacon bits before the final uncovered bake for crunch.