Make Ahead Mashed Potato Casserole

This casserole may upset some of those serious mash potato fans, but not to worry, they’ll have a big smile in their face after just one bite of this Make Ahead Mashed Potato Casserole.

Besides this Make Ahead Mashed Potato Casserole recipe being absolutely delicious, there’s the huge bonus that it can be made 2-3 days in advance! When dinnertime comes and just pop it in the oven to bake before it’s time to eat!

This Make Ahead Mashed Potato Casserole spruces up plain ole potatoes by adding cream cheese, sour cream and chives and a crunchy topping to the mix. This dish is a great alternative for those who cannot eat gluten. Just substitute regular breadcrumbs for a gluten-free version.

The first step is to cook your potatoes. Everyone seems to have preferences in terms of how they mash their spuds – some people like a more chunky consistency, others like it smooth. I think a smoother consistency works best for this Make Ahead Mashed Potato Casserole recipe. A hand mixer or ricer works great for this!

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These mashed potatoes are on our table for the holidays, and they are always a hit. There probably won’t be any leftovers, but if you’re lucky enough to have extra, you must give my Sottish Potato Scones recipe a try.

*Images are copyright of and can only be used with permission.

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Make Ahead Mashed Potato Casserole

Course Side Dish
Keyword baked, casserole, dinner, make ahead, mashed potatoes, side dish, thanksgiving
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12
Author TFK


  • 1 1/2 sticks butter softened
  • 5 lbs Yukon Gold potatoes peeled and cut into pieces
  • 1 cup sour cream or plain greek yogurt
  • 4 oz cream cheese
  • 1 egg whisked
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 6 tbsp finely chopped chives (optional)
  • 1/2 cup bread crumbs use gluten-free breadcrumbs for gluten-free version
  • 1/2 cup grated cheese
  • Cooking spray
  • Salt and pepper to taste


  1. Lightly spray a 9 x 13 inch baking dish with cooking oil.

  2. In a large pot, add potatoes, cover with water and add 1 tbsp salt. Bring to a boil and cook until fork tender, about 25 minutes. Drain.

  3. Mash potatoes with 1 stick of butter, sour cream, cream cheese and egg. 

  4. Mash in the chives (optional). Add salt and pepper to taste. 

  5. Spread potatoes into the prepared pan. Potatoes can be covered and refrigerated for up to 3 days if needed.

  6. Mix the remaining 1/2 stick of butter, bread crumbs and grated cheese in a small bowl. Crumbs can be refrigerated for 3 days if needed.

  7. Heat the oven to 400ºF. Sprinkle bread crumb mixture over the top of the potato casserole and bake until top is golden and crisp.

Recipe Notes

This is the most amazing recipe! Delicious and a big help to be able to prep this dish in advance for your holiday dinners. 

For a gluten-free version use gluten-free bread crumbs.

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