Hi, I’m Chef Emma! Every year, as the Thanksgiving countdown begins, I find myself looking for ways to reclaim precious time with my family without sacrificing flavor. This Make-Ahead Potato Casserole became my holiday savior years ago when I realized I spent more time mashing potatoes in the kitchen than laughing with my guests.
By adding rich cream cheese and sour cream, these potatoes stay luxuriously creamy even after reheating, ending the dread of dry, gluey leftovers.
The magic really happens with the topping—a golden, buttery crunch that contrasts perfectly with the velvety potatoes underneath. I prepare this dish up to two days in advance, sliding it into the oven just as the turkey rests, filling the house with the comforting aroma of baked butter and herbs.
It’s not just a side dish; it’s the secret to a stress-free holiday dinner that tastes like you cooked all day.
Thanksgiving Make-Ahead Potato Casserole with Crispy Top
Ingredients
Equipment
Method
- Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and Mash: Drain the potatoes well in a colander. Return them to the hot pot for 1 minute to evaporate excess moisture. Mash the potatoes using a ricer or handheld masher until smooth.
- Make the Filling: Add the softened cream cheese, sour cream, melted butter, warm milk, garlic powder, salt, and pepper to the potatoes. Stir gently until fully combined and creamy. Do not overmix.
- Assemble: Grease a 9×13-inch baking dish with butter. Spread the potato mixture evenly into the dish.
- Make-Ahead Step: If making ahead, let the potatoes cool completely, cover tightly with foil, and refrigerate for up to 48 hours.
- Prepare Topping: In a small bowl, mix the Panko breadcrumbs, 3 tablespoons of melted butter, and chopped parsley until the crumbs are evenly coated.
- Bake: Preheat oven to 375°F (190°C). If baking from the fridge, let the casserole sit on the counter for 30 minutes to take the chill off. Sprinkle the crumb topping evenly over the potatoes. Bake for 30-40 minutes until the potatoes are hot and the top is golden brown.
Notes
Potato Choice: Yukon Golds yield a creamier, naturally buttery texture, while Russets give a fluffier result. A mix of both is often the chef’s secret!
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Calories: 385
Protein: 7
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Cholesterol | 60mg |
| Sodium | 420mg |
| Total Carbohydrates | 41g |
| Dietary Fiber | 3g |
| Sugars | 3g |
| Protein | 7g |
Tips and Variations for Creamy Potato Casserole
- Room Temperature Ingredients: Always bring your cream cheese, butter, and sour cream to room temperature before mixing. This ensures they blend seamlessly into the hot potatoes without cooling them down too fast, preventing lumps.
- Avoid Gluey Potatoes: Use a potato ricer or a handheld masher instead of a food processor. Overworking the starch in a high-speed mixer is the quickest way to turn fluffy potatoes into a gummy disaster.
- Loaded Baked Potato Twist: For a heartier variation, fold in ½ cup of cooked bacon bits and 1 cup of sharp cheddar cheese into the mash before baking.
- Garlic Herb Infusion: If you love savory flavors, steep fresh thyme and two smashed garlic cloves in the milk while it warms, then strain them out before adding the milk to the potatoes.
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