Tested till perfect Make-Ahead Mashed Potato Casserole
Photography by Leila Ashtari

Make-Ahead Mashed Potato Casserole

Make entertaining a little easier by preparing this dish for a gathering a day ahead, then pop it into the oven to reheat while dinner cooks. (From the "Harvest Thanksgiving" menu in the October 2005 issue of Canadian Living Magazine.)

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2005

Recipe4 out of 5 based on 44 ratings.
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  • Portion size 8 to 10


    10 Yukon_gold potatoes (about 3-1/2 lb/1.75 kg), peeled and cut_in chunks
    1/2 cup (125 mL) chopped fresh chives or green_onions
    1/2 cup (125 mL) milk, heated
    1/2 cup (125 mL) herbed Cream_cheese
    2 tbsp (25 mL) butter
    1 egg, lightly beaten
    1/2 tsp (2 mL) salt
    1/2 tsp (2 mL) pepper
    1/3 cup (75 mL) shredded old Cheddar cheese
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In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot. Add 1/3 cup (75 mL) of the chives, the milk, cream cheese, butter, egg, salt and pepper; mash together until smooth.

Spoon into greased 8-inch (2 L) square glass baking dish. Sprinkle with Cheddar cheese and remaining chives. (Make-ahead: Let cool for 30 minutes; refrigerate until cool. Cover and refrigerate for up to 24 hours. Uncover. Increase baking time to 55 minutes.)

Bake in 375°F (190°C) oven until browned and knife inserted in centre comes out hot, about 40 minutes.

Nutritional Information Per each of 10 servings: about

cal 190 pro 5g total fat 8g sat. fat 5g
carb 24g fibre 2g chol 45mg sodium 488mg

% RDI:

calcium 6 iron 5 vit A 11 vit C 17
folate 7
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