This is recipe for Make Ahead Mashed Potato Casserole. Sour cream, chives and plenty of butter make this a popular side dish. Save yourself time the next time your hosting guests. A great potato dish for entertaining or pot lucks.
I used to be such a mashed potato purist. Surely there couldn’t be any reason to fiddle with such a perfect side dish. Potatoes that have simply been mashed to a fluffy delight, topped with a pat of butter or better yet gravy. Perfection.
Cue this Make Ahead Mashed Potato Casserole. What I love about this recipe, is that it’s great for entertaining. The make ahead factor frees up a burner on the stove, and you’re not laboring over a big pot of potatoes and a potato masher while your guests are waiting for dinner.
It gets even more genius. Besides its deliciousness, it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and toss it in the oven.
Speaking of the Holidays, got a foodie in your life that you’ll be shopping for? Besides yourself? Did you know Anthony Bourdain has a new cookbook out? His first in over a decade. And it’s not what you expect from Bourdain.
Now back to this great make ahead side dish. Sour cream, chives and a wonderful parmesan topping.
Recipe for Make Ahead Mashed Potato Casserole
I hope you give this mashed potato casserole recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite mashed potato casserole recipe, please let me know, I’d welcome the opportunity to give it a try.
More mashed potato recipes:
- Roasted Poblano Peppers Stuffed with Spicy Mashed Potatoes
- Poblano and Chive Mashed Potatoes
- White Cheddar and Chive Creamy Mashed Potatoes from Will Cook For Smiles
More Potato Casserole Recipes
- Scalloped Potato Casserole
- Grandpa Johnson’s Potato Casserole with Corn Flakes
- Penny’s Potato Casserole with Bacon and Onion
- Instant Pot Scalloped Potatoes with Green Chile
- Blue Cheese Potato Dauphinoise
And if you’re looking for more side dish recipes don’t miss my Side Dish Category. You’ll find lots of supporting actor ideas, including the most popular side dish recipe on my site, Broccoli Cheez Whiz Casserole.
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- 14 tablespoons unsalted butter softened, and more for the pan
- 6 pounds Yukon Gold potatoes peeled and cut into chunks
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 ½ cups sour cream
- 1 teaspoon black pepper
- 6 tablespoons finely chopped chives
- ⅔ cup bread crumbs
- ⅔ cup grated Parmigiano-Reggiano cheese
- milk if needed for consisency
- Lightly grease a 9-inch-by-13-inch baking pan.
- In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
- Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
- In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
- Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
- Add milk if you need to if consistency is too dry.
Mashed Potato Casserole …. It’s Whats for a Side Dish
Vickie says
October 30, 2016 at 8:34 amOh my my – this sounds delicious and the you are so right about the make ahead factor. What a find! Also, that cookbook is a perfect gift for a foodie friend on my list. Thanks!!
Karen (Back Road Journal) says
October 30, 2016 at 12:43 pmAny make ahead recipe is really good to have in your repertoire during this time of the year. These potatoes sounds great.
Abbe@This is How I Cook says
November 1, 2016 at 12:07 pmI love potatoes in every form and thinking of having a dish of them just waiting for me in the fridge is comfort. Thanks for this great recipe, Lea Ann!
Susan says
November 1, 2016 at 5:38 pmYou just have to love make ahead recipes like this for Thanksgiving to make the holiday less stressful! This sounds like a total winner, Lea Ann!
John/Kitchen Riffs says
November 2, 2016 at 8:22 amI love mashed potatoes! And yes, I used to be a purist too. Not any longer — I’ll take them any way the cook is dishing them up! These look SO good — thanks.
Larry says
November 2, 2016 at 8:43 amWhile we don’t eat them often as gravy is required, I love mashed potatoes and never met one I didn’t like so I know I’d like this – especially like the make ahead part.
cheri says
November 2, 2016 at 1:35 pmMashed potatoes are my favorite food of the holidays, love this version. My husband admires Anthony Bourdain, maybe I should add this to his list, so hard to buy for. Thanks Lea Ann!
Jean | DelightfulRepast.com says
November 3, 2016 at 3:54 pmLea Ann, even though a good mashed potato casserole (minus cans of soup!) is really good, I too am a purist about mashed potatoes. And yet there are times when that make-ahead factor really wins out. It’s delicious, it’s convenient, and so what if it isn’t “real” old-fashioned mashed potatoes! I’m not going to turn my nose up at a big serving of this!
Adam J. Holland says
November 6, 2016 at 6:24 pmI’m digging this recipe. Like you, I didn’t want to like it. But, I was wrong. This looks really good!
Lee Maddus says
December 18, 2016 at 10:19 pmQuite a delightful assortment of delicacies. They look inviting too. Keep it up, Lea Ann.
Lyuba says
October 21, 2019 at 8:49 amThis Casserole looks delicious! I can’t wait to try it! And thanks for including my White Cheddar and Chive Creamy Mashed Potatoes!