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Creamy Make-Ahead Mashed Potato Casserole with Gruyère

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A rich and comforting mashed potato casserole with nutty Gruyère cheese and fresh chives, perfect for holidays and make-ahead meals.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 1 ½ cups shredded Gruyère cheese (about 150 g)
  • 6 tablespoons unsalted butter, softened (about 85 g)
  • 4 ounces cream cheese, softened (about 115 g)
  • 1 cup whole milk or half-and-half (240 ml)
  • 3 tablespoons fresh chives, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional topping: ½ cup panko breadcrumbs (50 g) mixed with 1 tablespoon melted butter

Instructions

  1. Peel and chop 3 pounds of Yukon Gold or Russet potatoes into 1 to 2 inch chunks. Place in a large pot and cover with cold water by at least an inch.
  2. Bring water to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15-20 minutes.
  3. Drain potatoes well in a colander. Return to the hot pot off the heat for 1-2 minutes to evaporate excess moisture.
  4. Mash potatoes using a ricer or masher until smooth but not gluey. If using a ricer, press potatoes directly into a large mixing bowl.
  5. Add 6 tablespoons softened butter and 4 ounces softened cream cheese to the potatoes. Stir gently to combine.
  6. Gradually add 1 cup whole milk or half-and-half, stirring until creamy and smooth. Adjust consistency as desired.
  7. Season with 1 teaspoon garlic powder, salt, and pepper to taste. Mix in 3 tablespoons chopped fresh chives.
  8. Spread mashed potatoes evenly into a greased 9×13 inch baking dish. Sprinkle 1 ½ cups shredded Gruyère evenly on top.
  9. If using, mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese.
  10. Cover tightly with foil and refrigerate if preparing ahead, up to 24 hours.
  11. When ready to bake, preheat oven to 375°F (190°C). Bake covered for 25 minutes, then uncover and bake an additional 10-15 minutes until bubbly and golden brown.

Notes

Let potatoes dry in the hot pot after draining to avoid watery mash. Use a ricer for fluffiest texture. Season well with salt and fresh chives for best flavor. Cover casserole while baking to keep moisture, then uncover near the end for a golden crust. Optional breadcrumb topping adds crunch. Can be made ahead and refrigerated up to 24 hours before baking.

Nutrition

Keywords: mashed potato casserole, make-ahead casserole, Gruyère, holiday side dish, creamy potatoes, chives, comfort food

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