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This post originally appeared in December 2012 but I’ve updated it with newer pictures and updated recipe formatting. All the delicious flavors of this easy Garlic Herb Mashed Potatoes Casserole remain the same–still one of our favorites!
It’s been a long time since I’ve written a make-it-ahead post but this is one I can’t wait to share with you. It is one of our family’s favorites and I finally remembered to take pictures so I could share with you. This is a recipe I found several years ago on the forum for the Cooking Among Friends cookbook page (which it looks like the forums no longer exist)
Ok, back to the potatoes. My family loves mashed potatoes and we love garlic mashed potatoes even more! Who would have thought that you could not only make mashed potatoes ahead of time but that you could freeze and reheat them for later? Yes indeed you can! I have made this recipe more times than I can count and have shared it often also with my freezer exchange group members. It is always a huge hit!
The garlic herb cheese spread can actually be made up and frozen separately to use in all sorts of other ways if you like. I pretty much always just make it for these mashed potatoes. The nice thing is that it makes too casserole size dishes so there it plenty to go with your favorite entrée. It makes 8 servings per container so you can divide it up in half again to make four casseroles instead of two.
Y’all, you HAVE to make this recipe. Once you do, you’ll want to keep a casserole on hand in the freezer at all times. Now on to the recipe:
Garlic Mashed Potatoes Casserole
Garlic & Herb Cheese Spread
- 16 ounces light cream cheese softened
- ½ cup light sour cream
- ¼ cup Parmesan cheese grated
- 2 cloves garlic minced
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
For Garlic Mashed Potatoes Casserole:
- 5 pounds Yukon Gold potatoes
- 2 cups garlic herb cheese spread recipe above
- 1¼ cup low-fat milk
For Cream Cheese Mixture
- In large bowl, use a mixer to combine all ingredients until smooth.
- Portion and freeze or follow assembly instructions below for casserole.
- Peel potatoes and cut into 2-inch chunks.
Potatoes: Stove-top Method
- Place cut potatoes in a 5 to 6 quart pan.
- Add water to cover, bring to a boil over high heat.
- Reduce heat to low.
- Simmer until the potatoes are very tender about 20-25 minutes.
Potatoes: Pressure Cooker Method
- In a 6-quart pressure cooker, place trivet in bottom.
- Add one cup of water and then add cut potatoes.
- Set time to 5 minutes.
- Once potatoes are done, use quick release method to release steam.
With Cooked Potatoes, follow from here
- Drain and return potatoes to the pan.
- Mash potatoes with a potato masher until light and dry and smooth.
- Stir in herb cheese mixture and milk until smooth.
- Add salt and pepper to taste.
- Cool potatoes casserole to room temperature.
- Divide potatoes into tins and cover with foil. Or follow one of the methods described in the blog post.
- Label with recipe name and date. Freeze.
To Prepare Potatoes Casserole
- Thaw in refrigerator overnight. Or these may be baked from frozen.
- Preheat oven to 375F degrees.
- Bake thawed potatoes casserole for 40 minutes or 90 minutes if frozen.
- Remove foil from casserole dish then bake and additional 5-10 minutes until golden on top.