This is a fairly simple but delicious casserole that I have been making for years. It’s great everyday but also works well for the holidays because you can make it a day ahead. It is also great with gravy on top so works well on “Turkey Day”. It is a nice complimentary side dish for any hearty meat and goes well with sauces or gravies also.
TIPS: If you make this ahead of time it will need a bit more time in the oven to reheat. You can use plain cream cheese if you cant find herbed cream cheese, but it is not as tasty. The egg causes the casserole to puff up a bit while baking and gives it a fluffy texture. This recipe can easily be doubled.
Mashed Potato Casserole (Make Ahead)
Ingredients
- 3 1/2 lbs yukon gold potatoes peeled and cut into equal chunks
- 1/2 C fresh chives or green onions chopped fine and divided
- 1/2 C milk
- 1/2 C herbed cream cheese softened
- 4 Tbsp butter softened
- 1 egg slightly beaten
- 1 C shredded cheddar cheese divided
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 375 degrees. Grease an 8-inch square (or similar size) baking dish.
- In a large pot of boiling salted water cover and cook potatoes until completely tender, about 20 minutes. Drain and return to pot.
- Mash the potatoes partly, then add the milk, 1/3 C of the chives, cream cheese, butter, egg, 1/2 C cheddar cheese, salt and pepper. Mash until smooth (or beat with a hand mixer until smooth).
- Spoon mixture into baking dish and smooth the top. Sprinkle remaining 1/2 C cheddar cheese and remaining chives on top. (Make ahead: let cool 30 minutes then cover and refrigerate for up to 24 hours. Increase cooking time to 55 minutes).
- Bake uncovered for 40 minutes, until it starts to brown and bubble, and the inside is hot.
- Enjoy!