Buttery Yukon Gold potatoes, cream cheese, and a crunchy, cheesy browned topping combine into an elegant holiday side: a vegetarian Mashed Potato Casserole that’s perfect to make ahead and even better as leftovers.
This dressed-up mashed potato casserole is ideal for Thanksgiving or Christmas, yet simple enough for an everyday dinner. Creamy, balanced, and topped with a crisp golden crust, it often becomes the star of the table.
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Holiday side dish
Mashed potatoes are a must on the Thanksgiving table. Making this casserole ahead simplifies holiday cooking while delivering a delicious, crowd-pleasing side.
For holiday meals I prefer mashed potatoes that are creamy enough to shine on their own but not so rich they overpower turkey and gravy. This casserole strikes that balance—rich in flavor yet nicely integrated with the rest of the meal.
Lower-calorie, sensible side
This version keeps calories lower than many traditional mashed potato recipes by using reserved potato cooking liquid instead of heavy cream. There’s no heavy cream or excessive butter, but you still get creamy, satisfying potatoes.
How to make this dish
Scroll to the recipe card below for exact amounts and full instructions.
Peel and slice the potatoes into 1/2-inch-thick slices so they cook evenly. Place the potatoes in a large saucepan with salt and cover them with water. Bring to a boil, then reduce heat and simmer until tender. Drain the potatoes in a colander, reserving some of the cooking liquid.
Rice or mill the potatoes into a large bowl for a smooth result, or mash them with a masher or spoon for a chunkier texture. Stir in about 1/2 cup of the reserved cooking liquid, garlic powder, the remaining salt, and softened cream cheese. Taste and adjust salt and moisture: add a pinch of white pepper if you like a little warmth, or more cooking liquid if the potatoes seem dry.
Transfer the mashed potatoes to a casserole dish sprayed with nonstick spray and bake uncovered until heated through.
Combine shredded Asiago or Parmesan with panko and sprinkle over the baked potatoes; broil just a few minutes until golden and crisp. Watch the casserole closely under the broiler so the topping doesn’t burn. Finish with thinly sliced chives or green onions.
Make it your own
Prefer lumpy mashed potatoes or silky-smooth? Use a potato ricer or food mill for smoothness, or a masher or wooden spoon for texture. A hand mixer or stand mixer can be used carefully—avoid overworking the potatoes to prevent a gummy texture. Never use a food processor for mashed potatoes.
Topping variations
Swap the Asiago or Parmesan for cheddar, Manchego, Romano, or smoked Gouda. Add fresh herbs like chives or oregano as a garnish. Stir-ins such as green onions, crisp bacon, or pancetta added before baking will make the casserole more substantial. For a loaded version, top with bacon, green onions, and a dollop of sour cream at serving.
Can I prepare this ahead?
Yes. Cook and mash the potatoes, transfer them to the casserole dish, cool completely, cover, and refrigerate for a day or two. Store the cheese/panko topping separately in a sealed bag in the fridge. When ready to serve, bake the chilled casserole, adding about 10–15 minutes to the bake time if it’s straight from the fridge. Finish under the broiler as directed. Leftovers reheat well in the microwave or oven.
Serving ideas
This casserole pairs beautifully with roasted or braised meats, fish, or a simple seared tofu for a vegetarian meal. It also complements roasted vegetables like broccoli or asparagus. The crispy cheesy crust elevates a straightforward potato side into something special.
Make it a meal
Serve these potatoes with baked fish, a roast, or a simply prepared protein and a green vegetable for a satisfying, complete meal.
Fancy casserole recipes
If you enjoy elevated casseroles and potato dishes, try other baked or layered potato recipes for dinner party-worthy sides.
Let’s connect
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Mashed Potato Casserole Recipe
Mashed Potato Casserole
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 6 ounces cream cheese, softened
- 2 ounces Asiago or Parmesan, grated (about 1/2 cup)
- 1/2 cup panko breadcrumbs
- Thinly sliced chives or green onions for garnish
Instructions
- Preheat oven to 350° F.
- Place potatoes and 1/2 teaspoon salt in a large saucepan; cover with water. Bring to a boil, reduce heat, and simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup of the cooking liquid.
- Rice or mash the cooked potatoes into a large bowl. Stir in 1/2 cup reserved cooking liquid, garlic powder, the remaining 3/4 teaspoon salt, and the softened cream cheese.
- Taste and adjust salt and moisture as desired.
- Spoon the potato mixture into a broiler-safe 2.5-liter casserole dish sprayed with cooking spray. Bake, uncovered, at 350° F for 20 minutes or until heated through.
- Preheat the broiler to 450° F. Combine the grated cheese and panko, sprinkle evenly over the potatoes, and broil 4 minutes or until golden brown. Watch carefully to avoid burning. Sprinkle with chives and serve.
Notes
Adapted from Cooking Light. Use a ricer for ultra-smooth potatoes or a masher for a chunkier texture. If preparing ahead, refrigerate the baked (cooled) casserole and the topping separately; add 10–15 minutes to baking time when reheating from cold.
Nutrition
Estimated per serving: Calories 248; Carbohydrates 34 g; Protein 8 g; Fat 9 g; Saturated Fat 5 g; Sodium 583 mg; Potassium 764 mg; Fiber 4 g; Sugar 2 g; Vitamin A 341 IU; Vitamin C 34 mg; Calcium 132 mg; Iron 2 mg.
Nutritional information is an estimate and will vary based on ingredients and portions.
