Make-Ahead Mashed Potato Casserole


3 lb potatoes, peeled and cubed

1/4 cup butter, melted, plus more for greasing the dish

1 cup sour cream

2 eggs, lightly beaten

1/4 cup diced onion

1 tsp salt, or to taste

1/2 tsp black pepper

Optional: 1/2 tsp garlic powder

Optional topping: 1/2 to 1 cup shredded cheddar cheese

Preheat the oven to 350°F and grease a 9 × 13 baking dish with butter. Boil the potatoes in salted water until very tender, about 15 to 20 minutes, then drain well. Mash the potatoes until smooth. Stir in the melted butter and sour cream until well combined. Mix in the beaten eggs, diced onion, salt, pepper, and optional garlic powder, and stir thoroughly. Spread the mixture evenly into the prepared 9 × 13 dish. If using, sprinkle cheese over the top. Cover tightly and refrigerate for up to 24 to 48 hours, or bake immediately.


To bake if made ahead, remove the dish from the refrigerator about 20 to 30 minutes before baking if possible. Bake covered at 350°F for 30 minutes, then uncover and bake another 15 to 20 minutes until hot through and lightly golden on top.


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