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Good Housekeeping published a mashed potato casserole recipe designed to be prepared up to two days before serving. It yields 10 servings and uses potatoes, butter, cream cheese, sour cream, milk and scallions; the make-ahead dish bakes for 38 to 42 minutes at 425°F.
Good Housekeeping has published a make-ahead mashed potato casserole that can be assembled, covered and refrigerated for up to two days before baking. The recipe yields 10 servings and gives holiday cooks a way to prepare a substantial side dish in advance, with a longer bake time for the chilled casserole.
The recipe calls for 4 pounds of gold potatoes, peeled and quartered, along with butter, cream cheese, sour cream, warmed whole milk and sliced scallions. Good Housekeeping lists the total preparation and cooking time as 1 hour and 40 minutes, with an estimated 321 calories per serving. The source does not give a separate active-preparation time.
To prepare the potatoes, cooks boil them in salted water until just tender, a process the recipe estimates at 18 to 22 minutes. After draining, the potatoes are passed through a food mill or ricer, or mashed in the pot. Butter, cream cheese and sour cream are folded in before the warmed milk; salt and most of the scallions are added as well. The mixture is spread in a buttered 9-by-13-inch casserole dish.
For immediate serving, the casserole bakes at 425°F for 25 to 30 minutes, until bubbling and browned in spots. For the make-ahead version, cover and refrigerate it for up to two days. When ready to bake, take it from the refrigerator and cook at the same temperature for 38 to 42 minutes, until warmed through and golden in spots. The recipe says to let the dish stand for 15 minutes and garnish it with the reserved scallions before serving.
A Side Dish Prepared Before the Holiday
The practical appeal is moving part of the cooking earlier, rather than trying to boil and mash potatoes while other dishes are being prepared. The casserole can be assembled ahead and baked on the day it is served, although the recipe still calls for up to 42 minutes in the oven when starting from refrigeration. It offers a specific schedule for hosts planning a meal, not a claim that the dish requires no work on serving day.
The richness comes from the recipe’s combination of butter, cream cheese and sour cream, with whole milk incorporated into the potatoes. Those ingredients make this a dairy-based side dish; readers managing food allergies or dietary restrictions should account for the dairy and check ingredient labels. The source presents it as a holiday-friendly option, but the method and timing can also apply to other meals where advance preparation is useful.
Good Housekeeping reports 321 calories per serving, along with 18.5 grams of fat and 352 milligrams of sodium. The source does not specify how its 10 servings are portioned, so nutrition figures should be read as estimates tied to the recipe’s stated serving count.
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How the Two-Day Method Works
The recipe’s advance-preparation instructions apply to the assembled but unbaked casserole: it should be covered and refrigerated for no more than two days before baking. That differs from the standard method, which bakes the potato mixture soon after it is spread in the dish. The chilled casserole needs a longer oven window than the freshly prepared one—38 to 42 minutes instead of 25 to 30.
Good Housekeeping says its culinary team tests each recipe at least three times and may test it more often, using different appliances and ingredient brands and gathering feedback from tasters. That is the publication’s description of its testing process; the supplied report does not provide details of the specific tests conducted for this casserole.
“To make ahead, cover unbaked casserole and refrigerate for up to 2 days.”
— Good Housekeeping recipe instructions
Serving Size and Storage Details
The source says the casserole may be refrigerated for up to two days, but it does not specify a refrigerator temperature, freezing instructions or how long leftovers can be kept after baking. It also does not explain whether the covered dish should be brought to room temperature before baking; its instruction is to remove it from the refrigerator and bake. Readers should follow standard food-safety practices and avoid leaving dairy-containing food at room temperature for extended periods.
The source lists 10 servings but does not define portion size, and its 321-calorie figure is an estimate per listed serving. The provided material also does not include a publication date, so the timing of the recipe’s release cannot be stated more precisely.
Bake and Finish Before Serving
The next step for anyone following the make-ahead method is to cover and refrigerate the assembled casserole, then bake it at 425°F within two days. Allow 38 to 42 minutes for baking, check that it is warmed through and browned in spots, and let it rest for 15 minutes before serving with the remaining scallions.
Good Housekeeping invites readers to comment if they make the recipe. No further publication update or additional testing result is included in the source material.
Key Questions
How far ahead can the casserole be made?
Good Housekeeping says to cover the unbaked casserole and refrigerate it for up to two days before baking.
How long does the make-ahead casserole bake?
Once removed from the refrigerator, it bakes at 425°F for 38 to 42 minutes, until warmed through and golden in spots.
How many people does the recipe serve?
The recipe yields 10 servings. The source does not state the weight or volume of each serving.
What ingredients are in the casserole?
The main ingredients are gold potatoes, butter, cream cheese, sour cream, whole milk, salt and scallions. It contains dairy, including milk, butter, cream cheese and sour cream.
Can it be baked immediately instead?
Yes. The standard instructions say to bake the freshly assembled casserole at 425°F for 25 to 30 minutes, then let it stand for 15 minutes before serving.
Source: goodhousekeeping.com
