Description
This creamy mashed potato casserole is rich, buttery, and perfect for holidays or family dinners. Baked until golden and fluffy, it is an easy make-ahead comfort food side dish.
Ingredients
- 4 lb russet potatoes, peeled and cubed
- 1 tbsp salt
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 cup milk
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 2 tbsp butter, cubed into small chunks
Instructions
- Preheat the oven to 375°F.
- Fill a large Dutch oven with water and bring to a boil. Add 1 tablespoon salt and the cubed potatoes. Boil until the potatoes are fork tender and beginning to fall apart. Drain well and return the potatoes to the pot.
- Add the cream cheese, softened butter, sour cream, milk, garlic, salt, pepper, and thyme. Mash until smooth and creamy with only a few small chunks remaining.
- Transfer the mashed potatoes to a 9×13-inch casserole dish and spread evenly. Top with the cubed butter.
- Bake for 60 minutes until hot and lightly golden on top.
- Let the casserole rest for at least 30 minutes before serving.
Notes
- You can prepare the casserole a day ahead and refrigerate before baking.
- Add shredded cheddar cheese on top for extra richness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or warm the casserole in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
