Make Ahead Mashed Potato Casserole
This side dish goes great with so many things, it’s wonderful with a Pot Luck for example, or a great dish to have with Barbecue in the Summertime!! The real beauty of this dish, apart from it tastes incredible, is you make it ahead the night before your get together, so it frees up more time to spend with your guests!! Great eh?? Oh…except during this Pandemic, we are still not allowed any guest right now…..Blah. But, this is a recipe I am sure you will use and keep forever!!
Make Ahead Mashed Potato Casserole
Easy make ahead side dish
Ingredients
- 3.5 – 4 LBS of white potatoes
- 1/2 cup of chopped green onions and or chives
- 1/2 cup (or more) of 3% milk
- 1/2 cup cream cheese
- 4 TBSP soft butter
- 1 egg, lightly beaten
- 1 Tsp salt
- 1/2 Tsp black pepper
- 1 cup of shredded cheese (medium, old, marble, whatever!)
- Green onion finely chopped or some chopped Chives if you prefer.
Garnish
Directions
- Peel the Potatoes, cut into quarters and boil for 20 minutes in a large saucepan with salted water.
- Drain and put into a large glass bowl.
- Add the milk and butter and start to mash the potatoes until reasonably smooth.
- Add the cream cheese and beaten egg, and mash a little more.
- Add some salt, pepper and the green onions (or chives) and mix into the mashed potatoes with a fork.
- Finally add half of the the shredded cheeses and mash a little more until mixed through.
- Spread some butter around a rectangular casserole dish and then add the potato mixture into the dish. Fluff with a fork.
- Sprinkle the remaining shredded cheese allover the top, allow to cool for up to 60 minutes.
- Place plastic wrap tightly over the dish and refrigerate for 24 hours.
- Preheat an oven to 375F and bake the casserole for around 40 minutes or so until heated through and the top has lightly browned.
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