Tested till perfect Mashed Potato Casserole

Mashed Potato Casserole

To minimize fuss on Christmas Day, you can make a potato casserole well ahead and freeze it, keeping in mind that freezing needs a richness to maintain the casserole's creamy texture. But if you're making it the day before or the same day, you can use the lightened-up variation.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 to 14


  • 12 12Yukon Gold potatoYukon Gold potatoes, peeled
  • 1 large 1largewhite onionwhite onions, chopped
  • 1 pkg 1pkgcream cheese, cubed and softened
  • 1/3 cup 1/3cupbutter
  • 1-1/4 cups 1-1/4cups18% cream
  • 4 4green oniongreen onions, finely chopped
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tspwhite pepper or pepper
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In large pot of boiling salted water, cover and cook potatoes and onion until tender, about 20 minutes. Drain and return to pot briefly to dry completely. Mash until smooth; mix in cream cheese and butter until melted. Stir in cream, green onions, salt and pepper.

Transfer to 13- x 9-inch (3 L) glass baking dish or casserole; smooth top. (Make-ahead: Double-wrap with plastic wrap or foil and freeze for up to 1 month; or wrap and refrigerate for up to 2 days. Defrost in microwave. Or thaw in refrigerator for 24 hours; add 10 minutes to baking time.)

Bake in 400°F (200°C) oven until light golden and heated through, about 25 minutes, or in microwave at High, 10 to 12 minutes.

Additional information : Tip: For a flavourful twist, replace 2 of the potatoes with 3 white turnips or 1 celery root, quartered.

Lightened-Up Mashed Potato Casserole: Omit cream cheese. Replace cream with 1 cup (250 mL) warmed buttermilk or hot milk.

Nutritional Information Per each of 14 servings: about

cal 250 pro 4g total fat 15g sat. fat 9g
carb 27g fibre 2g chol 46mg sodium 659mg

% RDI:

calcium 5 iron 5 vit A 14 vit C 17
folate 8
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