Creamy Mashed Potato Casserole

These mashed potatoes turn the traditional stovetop side into a make-ahead casserole you can assemble the day before and bake when the rest of the meal is finishing up. Cream cheese and sour cream beaten right into the hot mashed potatoes give them a rich, tangy creaminess that holds up beautifully through reheating in the oven.

The make-ahead factor is the killer feature for any host. Mashed potatoes usually demand last-minute attention right when you’re carving the bird or plating the entree, but this version sits in the fridge overnight and bakes off in about 50 minutes while you handle everything else. Paprika and dots of butter on top form a golden, slightly crisp crust.

Pro Tips

• Beat the potatoes while hot. Cold potatoes turn gluey when beaten and lose the fluffy texture that makes mashed potatoes worth eating.
• Use room-temperature cream cheese, not straight from the fridge. Cold cream cheese clumps in the hot potatoes and doesn’t blend smoothly.
• Add the sour cream mixture all at once and mix briefly. Overmixing develops the starch in the potatoes and turns them gummy.
• Cover the casserole during most of the bake, then uncover for the last 10 minutes. This is what creates the golden crust without drying out the interior.

Variations

• Stir in a half cup of grated cheddar or parmesan to the potato mixture for a cheesier version.
• Top with crumbled cooked bacon along with the paprika for a smoky, salty crust.
• Add a tablespoon of fresh chopped chives or scallions to the potatoes for color and onion flavor.