Make Ahead Mashed Potato Casserole

Make Ahead Mashed Potato Casserole

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 10
  • About This Recipe

    “Time saver casserole and the taste is excellant! originally from Canadian Living magazine.”

    Ingredients

  • 10potatoes( about 3 1/2 lbs)
  • 1/2 lbcream cheese
  • 1/4 cupbutter
  • 1cupchopped green onion
  • 1cupsour cream
  • 1/2 cupminced fresh parsley
  • 1pinchdried marjoram
  • salt and pepper
  • 1/2 cupcoarse fresh breadcrumb
  • Directions

  • In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
  • Drain and let cool slightly, peel.
  • With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
  • Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
  • Transfer to 8 inch (2 L) baking dish, smooth top.
  • Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.
  • Reviews

  • “Delicious!! Made it for Christmas dinner and this was everyone’s favorite.Very flavorful.Recieved a lot of complements on this one.”

  • “Dorothy, thank you so much for recommending this dish to me!It was perfect for the occassion! So easy to prepare and ready with a simple heating on the day needed.I will be using this recipe often from now on when I need to prepare for a crowd in advance.Thanks, Dorothy!”

  • “Update: Thanksgiving 2006.I have made this casserole each year for Thanksgiving since 2002.Here are my comments from November 2002, totally unedited: I made this dish for my family’s Thanksgiving Day feast.Dorothy, thanks for the suggestion you made in a thread discussing pros and cons of re-heating mashed potatoes!This was simply divine!This recipe proves beyond a doubt that reheating mashed potatoes CAN be done without any sacrifice in flavor!My son, who is a true traditionalist, told me that I could just plan on making these potatoes every single Thanksgiving from here on out!Not only were these potatoes creamy and tasty and beautiful to behold, but the pre-cooking of this casserole a day before Thanksgiving made my day so much easier!I advise anyone who believes you can not successfully re-heat mashed potatoes to try this one.And soon!”

  • “Made this to take to my daughter’s for Christmas. It was a huge hit with everyone wanting to take some home. The only change I made was to butter the bread crumbs. Oh I forgot, my fresh parsley patch was covered with four inches of snow so I used dried.”

  • “I have made this recipe many times.I have rarely been disappointed by any recipe in Canadian Living.It is so handy not to have to worry about last minute preparation when cooking for a crowd.It is always enjoyed by the crowd.”

  • “Well… this recipe tasted good but the texture wasn’t what I would expect for mashed potatoes. These turned out too dense and thick. I weighed my potatoes to make sure I followed the recipe. For sure the flavor was there… but next time I’ll add a cup of milk or so to it and see if that makes them a little lighter and creamier. “

  • “Excellent casserole.Easy to do and making it ahead really improved the flavors blending.I did this for Easter dinner and it was a hit. My daughter really loved it.”

  • “Great do ahead potato dish. It was really tasty and eveyone loved it. Thanks for sharing this one.”

  • “I served this with ham.It was wonderful and making it ahead of time really saves work when you have a large meal to prepare.Thank you for a fine potato recipe.I am always on the lookout for potato recipes.”

  • “My family and I really enjoyed this recipe. I make it ahead of time sometimes so that I don’t have to cook on busy days.A real time saver, and really tasty!Thanks for sharing this great recipe.”

  • “Excellent make-ahead dish. I was worried it would be “too much flavor” for my traditional-oriented in-laws, but they all complimented it and even had seconds. I only made a couple of changes – I used french fried onions on top instead of breadcrumbs, and I really liked that. I used dried parsley and left out the marjoram just because that’s what I had/didn’t have on hand. And I added a little milk as other reviewers suggested. I made this 2 days before Christmas, put it in the fridge and then baked it Christmas day – delicious, texture was wonderful. The topping got a bit crusty – better to cover with foil if using the onions instead of breadcrumbs, but hubby actually liked it better that way. Then I reheated it 2 days later in the oven, and it was at least as good as the first time around, maybe even better. Will keep this as a regular side to those big meals.”

  • “Great make-ahead potato casserole for a crowd.I did not add the breadcrumbs to the top; I sprinkled with some paprika instead for a little color.”

  • “I made the full recipe and took one to my brother’s family who just had their third child.They loved it and we loved it too.It was so great to get two casseroles out of one effort.As expected, my brother asked for the recipe.We’ll be making this frequently.I used reduced fat sour cream and neuschetel (sp?) cheese instead of cream cheese.”

  • “Loved this recipe.The cream cheese in this is what makes it. Thank you for sharing.”

  • “Our cooking club makes this at Christmas. It is delicious. We make it several weeks before Christmas and use it during the holidays.It is a relief to have the potatoes on hand for Christmas Eve. Warning,It takes a long time to defrost.”

  • “I made this for Thanksgiving.I had baked it the day before and just reheated after I took the turkey out.Everyone loved it, even the fussy toddlers.I didn’t add breadcrumbs because I was warned that one of the toddlers refused to eat anything he sees breadcrumbs on.Thanks for sharing!”

  • “Made with all Vegan ingredients and it worked out perfectly! It was like a sour cream and chive twice baked potato. I love how the top gets that little bit firmer after baking! Thanks!”

  • “I disliked the mashed potato mess on Thanksgiving Day and finally tried a “new” receipe for the meal.I served my family of 20 this receipe and everyone raved about it and asked for the receipe.I will never cook and mash potatoes the day of the meal again. ( I did leave out the parsley and marjoram.)What a wonderful receipe!Thank you!”

  • “Outstanding!I halved it and served for a vegetarian dinner party.Did not stint on the cream cheese, but I did used yogurt instead of sour cream.Guests loved it.It was also great because I made it ahead of time, leaving me more time with my guests.I warmed it to room temperature before heating.”

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