I’ve been making this recipe for years and it is so convenient because you can make it up to a day ahead of time, and then bake it just before it’s time to eat. Usually I make it in the morning of the day I am going to eat it to free up time later, but sometimes I just make it and cook it right away! This is fancy enough to make for a holiday side dish but also is a good any-day dish as it goes with just about anything.
TIPS: You can change up the herbed cream cheese for chive and onion or any other flavored cream cheese just know it changes the flavor if the dish. I have also used Boursin cheese in the dish but the flavor is much stronger. The egg is key to making these potatoes puff up while cooking, and they get nice and fluffy.
Mashed Potato Casserole (Make Ahead)
Ingredients
- 3 1/2 lbs yukon gold potatoes peeled and quartered
- 1/2 C minced scallions or fresh chives (divided)
- 1/2 C milk
- 1/2 C herb cream cheese
- 1/4 C butter softened
- 1 egg lightly beaten
- 1 tsp salt
- 1/2 tso pepper
- 1 C shredded cheddar cheese (preferably sharp or old cheddar)
Instructions
- In a large pot of boiling salted water cook potatoes until tender and easily pierced with a fork, about 20 minutes. Drain and return to pot.
- Preheat oven to 375 degrees. Grease an 8X8 square baking dish or equivalent oval or rectangle dish.
- Mash the potatoes using a potato masher or electric hand beater, until they are broken up but still lumpy. Add 1/3 C of the chives/scallions, milk, cream cheese, butter, egg, salt and pepper and mash/beat together until smooth. Stir in 1/2 C cheddar cheese. Taste to see if more salt or pepper is needed. The potatoes should be a little loose/wet as they will dry out while baking, so if not, add a touch more milk.
- Spoon potato mixture into the baking dish and smooth the top. Sprinkle with remaining cheese and with remaining chives/scallions. (Make ahead: at this point the mixture can be cooled for 30 minutes, covered and refrigerated for up to 24 hours before baking).
- Bake uncovered until starting to brown and a knife in the middle comes out hot about 40 minutes (55 minutes if previously refrigerated). Let rest 10 minutes before serving.
- Enjoy!