Mashed Potato Casserole
Mashed Potato Casserole is one of my favorites. It’s an easy dish to make ahead, and it goes so well with so many other dishes. It’s hot, creamy, and delicious, and it’s so much more than just mashed potatoes in a casserole dish. When you want a side dish that everyone will want seconds of, this is it!
This Mashed Potato Casserole is the perfect make-ahead side dish. Loosely inspired by a recipe I found years ago, it’s become a family favorite. By now, I’ve made it dozens of times, and it’s always my go-to recipe whenever we have a tasty meal that needs a great side dish to round it out.
Mashed Potato Casserole
I love this potato casserole with Easter ham, but it’s also delicious any time of the year. It’s buttery and fabulous, and the little peaks that you make with a fork get golden brown and look so yummy – and theory are! I make the mashed potato peaks the same way my Mom used to make them, and I’ll tell you just what to do so you can make them, too! [This recipe has been on my blog since 2012!]
Why I love this recipe
- It’s one of those old-fashioned recipes that never go out of style, and it reminds me of dinners at home as a child.
- Mashed Potato Casserole is a deliciously different way to enjoy potatoes.
- It goes with so many dishes, which makes it a great pick for potlucks and gatherings.
Gather these ingredients
- Russet potatoes – About 1 ½ pounds, peeled and cut into 1-inch chunks.
- Red potatoes – About 1 ½ pounds, peeled and cut into 1-inch chunks.
- Half and half creamChicken broth – You can use low or no sodium added to control the salt.
- Garlic – Fresh garlic, minced.
- Dijon mustard
- Eggs – 3 large eggs.
- Fresh chives – Finely chopped. Optional but so pretty!
How to make the best Mashed Potato Casserole
- Preheat your oven to 375-F and spray a 2-quart baking dish with nonstick cooking spray, or grease it with butter.
- Add the diced potatoes to a large pot and cover them with 1 inch of water. Bring them to a boil, then reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes.
- Heat the half-and-half cream, chicken broth, butter, garlic, Dijon mustard and salt in a saucepan over medium-low heat until the butter is melted and the cream is hot. Keep this warm while the potatoes cook.
- Drain the potatoes and transfer them to the bowl of a stand mixer with the paddle attachment and mix on medium-low speed. Slowly add the cream-broth mixture until the potatoes are smooth, about 1 minute.
- Beat in the eggs one at a time, then add the chives.
- Transfer the potato mixture to the prepared baking dish and use a fork to make the peaks. See my notes below on how to do that.
- Bake for about 35 minutes or until the potatoes start to rise and the top is brown.
- Cool for about 10 minutes, then serve!
How to make peaks on the top of your potato casserole
Once you have spread your creamy, fluffy mashed potato casserole evenly in the baking dish, take a fork and gently press the back of it into the surface of the potatoes. Lift the fork up, pulling a small amount of the potato with it to form a peak. Repeat this process across the entire surface, ensuring the peaks are somewhat close together but not so dense that they lose their individual shape. This technique not only adds a visually appealing texture but also creates delightful crispy edges when baked. As the casserole cooks, these peaks will brown beautifully, offering a contrast in texture from the smooth, creamy base of the mashed potatoes.
Tips & substitutions
- I use a mixture of red and russet potatoes because I like the red’s buttery flavor and the russet’s fluffy texture. You can use whatever potatoes you have on hand.
- No stand mixer? No problem! You can use a potato masher or even an electric hand mixer to get the potatoes light and fluffy.
- Use heavy whipping cream to make your casserole richer, or use milk to save a few calories and a bit of fat.
This Mashed Potato Casserole goes with so many different dishes. I love it with ham, lamb, and just about any kind of roasted meat. It also pairs nicely with seafood like cod or salmon. You’ll just have to make this side dish, and trust me – it goes with just about anything!
Store any leftover casserole in an airtight container in the fridge for 3-4 days. This dish won’t freeze well; it is best eaten fresh.
Check out these awesome potato side dish recipes while you’re here
- Baked Potato Board
- Sweet Potato Casserole
- Loaded Mashed Potato Casserole
- Texas Style New Potato Salad
Get the Recipe:
Mashed Potato Casserole
- 1 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 ½ pounds red potatoes, peeled and cut into 1-inch chunks
- ⅓ cup 1/2 and 1/2
- ⅓ cup chicken broth
- ½ cup unsalted butter, cut into cubes
- 1 small garlic clove, minced
- 1 ½ tsp. Dijon mustard
- 1 ½ tsp. salt
- 3 large eggs
- 2 T. finely chopped fresh chives, optional
- Heat oven to 375. Bring potatoes and water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.
- Heat ½-and-½, chicken broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.
- Drain potatoes and transfer to bowl of stand mixer fitted with paddle and mix on medium-low speed, slowly adding half-and-half, until smooth, about 1 minute. Beat in eggs one at a time for about 1 minute. Add in chives.
- Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool for 10 minutes. Serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...