Mashed Potato Casserole requires NO peeling, and it has just five ingredients. It reheats beautifully, too!
Everyone loves mashed potatoes, and they don’t have to be reserved for special occasions only.
This skin-on Mashed Potato Casserole is a no-peel recipe that’s easy enough for a weeknight, yet fancy enough for a holiday or dinner party.
And, it can be made in just 30 minutes.
Want a little extra cheese in your potatoes? Don’t miss these Extra Cheesy Mashed Potatoes!
Why this recipe is quick and easy
There are three keys to making mashed potatoes quickly:
- No washing/scrubbing the potatoes
- No peeling the potatoes
- No chopping the potatoes
That saves at least 10 minutes!
I used The Little Potato Company Dynamic Duo Creamer potatoes—a combination of red and yellow potato varieties with thin skins and buttery yellow flesh.
The potatoes are known as Creamer potatoes, and they are meant to be eaten with their skins on. The skin is naturally nutritious and adds a great texture to the creamy mashed potatoes.
They’re also small enough that they don’t require chopping before cooking. The Creamer potatoes cook to tender, fluffy perfection in just 15 minutes in boiling water.
And since they are all approximately the same size, you don’t have to worry about them cooking unevenly.
You need five ingredients to make mashed potato casserole.
- The Little Potato Company Dynamic Duo Creamer potatoes can be found in the produce section at your local Walmart or many grocery stores.
- Cream cheese adds creaminess and a light tang.
- Sour cream adds even more creaminess to the potatoes.
- Butter makes them extra decadent.
- Sea salt makes the natural flavors of the potatoes really pop.
How to make mashed potato casserole without peeling
Place three pounds of potatoes in a large stock pot or saucepan. The Little Potato Company Dynamic Duo Creamer potatoes come pre-washed so you don’t need to spend any time scrubbing them.
Cover the potatoes with cold water, add 2 tablespoons of sea salt, and place on the stove over high heat.
Bring the pot to a boil, then reduce to a simmer and cook the potatoes for 15 minutes.
To determine if the potatoes are done, slide a fork through one. If the fork slides through easily, they are ready to be mashed.
Drain the potatoes well and place them back in the pot. Let the pot sit for 5 minutes so they can steam dry. This ensures that you get fluffy mashed potatoes (if they are wet, it can make the finished dish gummy).
Add the softened cream cheese, sour cream, butter, and 2 teaspoons sea salt.
Use a potato masher or a handheld mixer to mash the Creamer potatoes.
If you use a handheld mixer, take care not to overmix the potatoes, as that can cause them to be gummy. We want to preserve the fluffy quality of the potatoes!
Transfer the mashed potatoes to an 8×8 inch serving dish. The dish should be oven safe if you’re planning on reheating the casserole. The mashed potato casserole can be served right away, or refrigerated for serving later.
Can mashed potato casserole be made ahead?
Yes! Prepare the casserole, cover, and refrigerate. This can be done up to 48 hours in advance.
When you’re ready to serve the casserole, bake it in a 350°F oven, covered, for 30–45 minutes, or until heated through.
Frequently Asked Questions
Yes! Double all of the ingredients and put the mashed potatoes into a 13×9 inch dish. Doubling the recipe will serve up to 16 people.
Using a potato masher requires a little bit of patience, but it will create creamy mashed potatoes. With a masher, you don’t run the risk of over mixing the Creamer potatoes, which can make them gummy.
A handheld mixer can also be used, provided that you don’t over mix the potatoes. Mix them on low speed just until they are mashed.
Yes! If you’re planning to peel the potatoes, I recommend using Yukon Gold potatoes. Peel them before boiling, chop into 1–2 inch pieces, and proceed with the recipe as directed.
How to reheat mashed potato casserole
Preheat oven to 350°F. Cover the dish (make sure it’s oven safe) with foil, and place in the oven. Bake for 30–45 minutes, or until the potatoes are hot throughout.
More potato side dishes
Mashed Potato Casserole is the perfect side dish to a weeknight meal. While it’s fast enough for a weeknight, I love that you can make it on a weekend to get ahead, and reheat it when you’re ready.
The casserole is also special enough for a dinner party, too, when it’s especially important to be able to make a dish ahead of time!
Here are a few more potato side dishes that I love:
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Mashed Potato Casserole (No Peel Recipe)
- 2 bags (1.5 lbs each) The Little Potato Company Dynamic Duo Creamer potatoes
- 8 oz cream cheese, at room temperature
- ⅓ cup sour cream
- 4 tablespoons butter
- 2 tablespoons + 2 teaspoons sea salt
- For garnish: fresh chopped parsley (if desired)
- Place the potatoes in a large saucepan. Cover with water and add 2 tablespoons sea salt.
- Place the pan over high heat and bring to a boil. Lower the heat to medium and cook for 15–20 minutes, or until the potatoes are tender. Poke them with a fork to see if they are tender—if the fork slides right through, then they are ready.
- Drain the potatoes very well, and put them back in the hot saucepan. Allow to sit for 5 minutes to allow them to steam dry.
- Add the cream cheese, sour cream, butter, and 2 teaspoons salt.
- Use a potato masher or a handheld mixer to mash the potatoes until mostly smooth. There will be some lumps, plus the skin of the potatoes—that is ok!
- Transfer the mashed potatoes to a greased 8×8 inch oven-proof serving dish. Serve immediately, or refrigerate until ready to serve.
- To reheat the mashed potatoes after refrigeration, cover the dish with foil. Bake at 350°F for 30–35 minutes, or until hot throughout.
- Garnish with parsley, if desired, and serve.