Make Ahead Mashed Potato Casserole

Prep Time
Cook Time
Ready In

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

Original recipe yields 10 servings


  • Serving Size: 1 (292.7 g)
  • Calories 299.5
  • Total Fat - 12.1 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 23.2 mg
  • Sodium - 307.8 mg
  • Total Carbohydrate - 42.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 4.8 g
  • Protein - 7 g
  • Calcium - 81 mg
  • Iron - 2.4 mg
  • Vitamin C - 22.9 mg
  • Thiamin - 0.2 mg

Step 1

In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and let cool slightly and peel.

Step 2

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.

Step 3

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 400f degree oven for about 20 minutes or until heated through and top is lightly golden.

Tips & Variations

No special items needed.



I made only half of this recipe as it would of been too much and this was so tasty. Both DH and I absolutely loved it. And, we have some leftovers for later. Thanks for sharing this lovely recipe. Made for the Billboard Recipe Tag Game.

review by:
(26 Nov 2012)


This is a darn good casserole and I like the idea that you can make it ahead. This will come in handy for me when I have company. Thanks for sharing this with us.

review by:
(25 May 2012)

Bergy (RIP" Forever in our Kitchen)

Great do ahead recipe. The potatoes are fluffy and loaded with flavor. I didn't add the crumbs to the top. Thanks Derf for another winner

(11 Jan 2012)