Delicious, easy and made to be made ahead, this mashed potato casserole is enriched with cream cheese, sour cream and eggs. Make 2 days ahead and refrigerate or freeze for up to one week ahead.
1/2 - 1teaspoonsalt, to taste (I generally use 1 teaspoon)
1/2teaspoonfreshly ground pepper
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Instructions
Peel and half or quarter potatoes, depending on how large they are. Place in a large pot of cold, salted water. Bring water to a boil. Cover, reduce heat slightly and simmer for 15-20 minutes, or until tender. Drain. Using a ricer or potato masher, mash potatoes well and place in to a large bowl. *Tip: Make sure your potatoes are smooth or you will have lumpy potatoes!
In a large bowl with an electric mixer (or the bowl of a stand mixer or by hand with a sturdy whisk), mix together the potatoes, cream cheese, sour cream, eggs, melted butter, salt and pepper until smooth and fluffy. Spoon into a greased 11x7-inch or similar sized baking dish. **Can be prepared up to this point and covered tightly and refrigerated for 2 days or frozen up to 1 week. To thaw, thaw in refrigerator for about 24 hours, then let stand at room temperature for 30 minutes before baking.
Bake in a preheated 350F (not fan assisted) oven, covered with foil, for 45-50 minutes or until heated through. (can uncover for the last part of baking to brown a bit).
Notes
Be sure to read the notes above this Recipe Card, for more tips for making for this recipe!