Mashed Potato Casserole has just four ingredients, and it is super simple to make. 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 easy enough for a weeknight, and can be made in just 30 minutes.
How to make mashed potatoes quickly
There are two keys to making mashed potatoes quickly: skip peeling the potatoes, and skip 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 little 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 four 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 (more on that below!).
- Light cream cheese adds creaminess and a light tang.
- Sour cream adds even more creaminess to the potatoes.
- Sea salt makes the natural flavors of the potatoes really pop.
Where to find Creamer potatoes
The Little Potato Company Dynamic Duo Creamer potatoes can be found at Walmart. I used Online Grocery Pick-up to get mine—it was fast and easy to order online and then go pick them up.
How to make mashed potato casserole
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 Creamer potatoes for 15 minutes.
To determine if the Creamer potatoes are done, slide a fork through one. If the fork slides through easily, the Creamer potatoes are ready to be mashed.
Drain the Creamer potatoes well and place them back in the pot. Let the pot sit for 5 minutes so the Creamer potatoes 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, 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 Creamer potatoes, as that can cause the Creamer potatoes to be gummy. We want to preserve the fluffy quality of the Creamer 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 Creamer potatoes can be served right away, or refrigerated for serving later.
Can I double this recipe?
Yes! Double all of the ingredients and put the mashed Creamer potatoes into a 13×9 inch pan. Doubling the recipe will serve up to 16 people.
What’s the best tool to mash potatoes?
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 overmixing the Creamer potatoes, which can make them gummy.
A handheld mixer can also be used, provided that you don’t overmix the Creamer potatoes. Mix them on low speed just until they are mashed.
How to reheat mashed potatoes
Preheat oven to 350°F. Cover the dish (make sure it’s oven safe) with foil, and place in the oven. Bake for 30 minutes, or until the Creamer potatoes are hot throughout.
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!
If you’re on the hunt for a main dish to serve with the mashed potatoes, this Bacon Cheddar Meatloaf is the perfect entrée.
Mashed Potato Casserole
- 2 bags (1.5 lbs each) The Little Potato Company Dynamic Duo Creamer potatoes
- 8 oz light cream cheese, at room temperature
- ⅓ cup sour cream
- 2 tablespoons + 2 teaspoons sea salt
- For garnish: fresh chopped parsley (if desired)
- Place Creamer potatoes in a large saucepan. Cover the Creamer potatoes 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 Creamer potatoes are tender. Poke them with a fork to see if they are tender—if the fork slides right through, then the Creamer potatoes are ready.
- Drain the Creamer potatoes very well, and put them back in the hot saucepan. Allow to sit for 5 minutes to allow the Creamer potatoes to steam dry.
- Add the cream cheese, sour cream, and 2 teaspoons salt.
- Use a potato masher or a handheld mixer to mash the Creamer potatoes until mostly smooth. There will be some lumps, plus the skin of the Creamer potatoes—that is ok!
- Transfer the mashed Creamer potatoes to a greased 8×8 inch oven-proof serving dish. Serve immediately, or refrigerate until ready to serve.
- To reheat the mashed Creamer potatoes, cover the dish with foil. Bake at 350°F for 30–35 minutes, or until hot throughout.
- Garnish with parsley, if desired, and serve.