Mashed Potato Casserole

By Melissa Clark

Updated Dec. 16, 2024

Mashed Potato Casserole
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes plus 30 minutes’ baking
Rating
4(4,126)
Comments
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This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that 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 bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Featured in: What Can I Prepare Before the Actual Day of Thanksgiving?

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Ingredients

Yield:12 to 14 servings
  • 14tablespoons unsalted butter, softened, and more for the pan
  • 6pounds Yukon Gold potatoes, peeled and cut into chunks
  • 2tablespoons plus 1 teaspoon kosher salt
  • 1½cups sour cream
  • 1teaspoon black pepper
  • 6tablespoons finely chopped chives
  • ⅔cup bread crumbs
  • ⅔cup grated Parmigiano-Reggiano cheese
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

349 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 8 grams protein; 574 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Lightly grease a 9-inch-by-13-inch baking pan.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

Ratings

4 out of 5
4,126 user ratings
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Comments

Ellen

If you make this ahead of time and store it uncooked in the refrigerator, it will go into the oven cold and will need considerably more than 30 to 40 minutes to bake. Count on at least an hour.

Nancy

This is my "go to" make ahead mash potato recipe. It feeds a large crowd. It's very rich so it goes a long way. I follow the recipe. I have made the mistake 2 times of adding all 14 tablespoons of butter (instead of 10) to the mash potatoes, sour cream, etc. Thus making the potatoes too wet. I wasn't paying close attention to the recipe, just a heads up: 10 tablespoons for potatoes and 4 for the topping. Panko breadcrumbs work nicely too.

Gael C

I have made a recipe like this for many years at Thanksgiving and other special occasions. I added 2 beaten eggs to the mix which allows the potato casserole to rise...a bit like a souffle! I love the chives and the crunchy topping...and especially the fact that you can prep this the night before the event and then just bake it when needed. Killer recipe!

Kim McElroy

I have made this many time for various events, including Thanksgiving, and it's great that you can make it in advance. It's always a hit and gets completely devoured. I don't add the topping as the potatoes will all that butter and sour cream are wonderful without it.

Diana

Made 1/2 recipe the day before, put in 8x8" pan, covered with plastic wrap and refrigerated without topping. Brought out to sit on counter for 2 hours before dinner next day, applied topping, baked 1 hour at 350. Served w/roast beef, gravy, roasted brussels sprouts, etc for Christmas dinner. The potatoes were lovely, tangy and browned on top.

Linda Dysart

I prefer to the traditional mashed potatoes and it was wonderful leftover.

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