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Creamy Make-Ahead Mashed Potato Casserole: Best Easy Holiday Side

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This creamy make-ahead mashed potato casserole is a perfect replica of the famous Gilded Onion potatoes. Made with Yukon Gold potatoes, cream cheese, and a slow bake, it’s the best easy holiday side dish you’ll ever make.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup whole milk, warmed
  • 1 cup heavy cream, warmed
  • 8 ounces cream cheese, softened and cut into cubes
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 2 teaspoons kosher salt, plus more for cooking water
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1/2 cup shredded cheddar cheese (optional)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Prep the potatoes: Peel 5 pounds of Yukon Gold potatoes and cut them into uniform 2-inch chunks. Rinse the cut potatoes in cold water to remove excess starch.
  2. Boil the potatoes: Place the potato chunks in a large stockpot and cover with cold water by about 2 inches. Add 2 tablespoons of kosher salt. Bring to a boil over high heat, then reduce to a medium simmer. Cook for 15-20 minutes until fork-tender.
  3. Drain and dry: Drain the potatoes in a colander and let them sit for 2-3 minutes to steam dry.
  4. Rice the potatoes: While still hot, pass the potatoes through a potato ricer into a large mixing bowl.
  5. Warm the dairy: In a small saucepan or microwave-safe bowl, warm the milk and heavy cream together until just steaming (about 2 minutes in the microwave).
  6. Combine the ingredients: Pour the warm milk and cream mixture over the riced potatoes. Add the softened cream cheese cubes, melted butter, sour cream, kosher salt, black pepper, and garlic powder if using. Gently fold everything together until just combined.
  7. Transfer to casserole dish: Lightly grease a 9×13-inch casserole dish with butter or cooking spray. Spread the mashed potato mixture evenly into the dish. Smooth the top with a spatula.
  8. Add the topping: Brush the top with the remaining 2 tablespoons of melted butter. If using shredded cheddar cheese, sprinkle it evenly over the top.
  9. Bake immediately or refrigerate: If serving right away, bake at 350°F for 25-30 minutes until heated through and the top is golden brown. If making ahead, cover tightly with aluminum foil and refrigerate for up to 2 days. When ready to bake, let sit at room temperature for 30 minutes. Bake covered with foil at 350°F for 30 minutes, then remove foil and bake for an additional 15-20 minutes until hot and bubbly.
  10. Garnish and serve: Sprinkle fresh chopped chives over the top just before serving.

Notes

Do not overwork the potatoes to avoid gluey texture. Warm the dairy before adding to hot potatoes. Season generously. Let casserole rest 5-10 minutes before serving. The casserole tastes even better after sitting overnight.

Nutrition

Keywords: mashed potato casserole, make-ahead mashed potatoes, holiday side dish, creamy mashed potatoes, Yukon Gold potatoes, Thanksgiving side dish

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