Prep 20 mins
Cook 40 mins
Time saver casserole and the taste is excellent! Originally from Canadian Living magazine.
Make and share this Make Ahead Mashed Potato Casserole recipe from Food.com.
- In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
- Drain and let cool slightly, peel.
- With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
- Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
- Transfer to 8 inch (2 L) baking dish, smooth top.
- Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.
Delicious!! Made it for Christmas dinner and this was everyone's favorite. Very flavorful. Recieved a lot of complements on this one.
Update: Thanksgiving 2006. I have made this casserole each year for Thanksgiving since 2002. Here are my comments from November 2002, totally unedited: I made this dish for my family's Thanksgiving Day feast. Dorothy, thanks for the suggestion you made in a thread discussing pros and cons of re-heating mashed potatoes! This was simply divine! This recipe proves beyond a doubt that reheating mashed potatoes CAN be done without any sacrifice in flavor! My son, who is a true traditionalist, told me that I could just plan on making these potatoes every single Thanksgiving from here on out! Not only were these potatoes creamy and tasty and beautiful to behold, but the pre-cooking of this casserole a day before Thanksgiving made my day so much easier! I advise anyone who believes you can not successfully re-heat mashed potatoes to try this one. And soon!
Dorothy, thank you so much for recommending this dish to me! It was perfect for the occassion! So easy to prepare and ready with a simple heating on the day needed. I will be using this recipe often from now on when I need to prepare for a crowd in advance. Thanks, Dorothy!