Make-Ahead Mashed Potato Casserole
When it comes to holiday meals, the more prep you do in advance, the more relaxed you’ll be on the day of the feast. With this genius recipe, you can check the mashed potatoes off your to-do list. Prepare them up to a day ahead and then, just before serving, reheat in the oven. Bonus: the potatoes will form an appealing golden brown crust as they bake. While they’re in the oven, prepare a crispy garnish of fried sage leaves.
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Ingredients:
- 6 lb. (3 kg) russet or Yukon Gold potatoes, peeled and quartered
- Kosher salt and freshly ground pepper
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter
- 3 cups (24 fl. oz./750 ml) heavy cream
- 1/2 cup (4 oz./125 g) crème fraîche
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for serving
- 12 fresh sage leaves
- Flaky sea salt
Directions:
Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously season the water with kosher salt. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well. Working in batches, pass the potatoes through a ricer into a large bowl.
In a 5 1/2-quart (5.5-l) Dutch oven over medium heat, combine the butter and cream and heat, stirring occasionally, until the butter is melted, 3 to 5 minutes. Add the potatoes and stir until just combined. Stir in the crème fraîche. Season to taste with kosher salt and pepper. Let cool to room temperature, then cover the pot with aluminum foil and refrigerate up to overnight.
When ready to serve, preheat an oven to 375°F (190°C).
Transfer the foil-covered pot to the oven and bake for 25 minutes, then remove the foil and bake until the potatoes are golden brown on top, about 25 minutes more.
Meanwhile, in a small fry pan over medium-high heat, warm the olive oil. Add the sage leaves and cook until dark green and crispy, 30 seconds to 1 minute. Using a slotted spoon, transfer the sage to a paper towel–lined plate. Season with kosher salt while still hot.
Drizzle the mashed potatoes lightly with olive oil, sprinkle with flaky sea salt and garnish with the fried sage leaves. Serve immediately. Serves 10 to 12.
Williams Sonoma Test Kitchen
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