Cream Cheese Mashed Potato Casserole
This casserole turns plain mashed potatoes into a rich, fluffy side by beating in cream cheese and eggs before baking. The top turns lightly golden and the inside stays creamy. It is a handy make-ahead dish for holidays and a great use for leftover mash.
Preparation Steps
Heat the oven to 350°F (175°C) and grease a 9 x 13 inch (23 x 33 cm) baking dish.
In a large bowl, beat the mashed potatoes, milk, cream cheese, garlic powder, salt and pepper until smooth.
Add the eggs and beat for another minute until the mixture is light and fully combined.
Spread the potatoes in the prepared dish and smooth the top. Sprinkle with cheddar if using.
Bake for 30 to 40 minutes, until puffed, lightly browned on top and hot all the way through.
Let it rest for 5 minutes before serving.
Tips & Variations
- Let cold mashed potatoes sit at room temperature for 30 minutes so the cream cheese blends in smoothly.
- Stir in sliced green onions, chives or crumbled bacon for extra flavor.
- Cover and refrigerate leftovers for up to 3 days. Reheat in the oven until steaming hot.
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