A horizontal photo of a yellow casserole dish of cheesy horseradish mashed potatoes casserole with a spoon.

Make-Ahead Horseradish Mashed Potato Casserole

Take some of the stress out of serving a big holiday meal to a large group of people (or any meal for that matter) by preparing this cheesy horseradish mashed potato casserole in advance.

Then pop it into the oven about an hour before you’re ready to eat! Now it’s time to relax before dinner. You’ve earned it!

A vertical closeup photo of a casserole dish filled with cheesy horseradish mashed potato casserole with a serving spoon.

This make-ahead holiday side dish is always a hit with its zippy cheesy flavor and hot creamy texture.

If you’d like to spend more time with the people you care about and less time in the kitchen, then this make-ahead cheesy horseradish mashed potato casserole needs to be on your menu this year.

Roasted Baby Potatoes is another potato side dish I know you’ll love!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this make-ahead mashed potato casserole is available at the end of this post. 

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A closeup horizontal photo of a casserole dish filled with creamy, cheesy mashed potatoes on a serving spoon.

The ingredient list;

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment;

Why are russet potatoes the best for mashing?

Russet potatoes have a very high starch content making a fluffier and more flavorful mashed potato.

Another good high starch potato choice for this mashed potato casserole is the Yukon gold potato if you happen to prefer those over russet potatoes.

A horizontal photo of a yellow rectangle casserole dish filled with cheesy mashed potato casserole with a serving spoon and a butter dish in the background.

Why should I start my mashed potatoes in cold water?

Always start cooking the peeled and cubed potatoes in cold water.

It may seem counter-intuitive, but starting the potatoes in hot water will risk the chance of them being cooked unevenly, leaving some thoroughly cooked and some not.

You always want all your potatoes to be perfectly cooked at the same time.

When making mashed potatoes, always remember to:

  • Start them in cold water
  • Generously salt the cooking water
  • Drain the potatoes thoroughly after cooking
  • Add the drained potatoes back into the hot pot
  • Warm the milk before adding it to the potatoes for better absorption.
  • Always add room temperature butter, cream cheese, and shredded cheese for better blending
  • Use a potato ricer for creamier potatoes

Add-ins suggestions for your make-ahead mashed potato casserole you may want to try:

  • Cooked Bacon
  • Scallions
  • Caramelized Onions
  • Shallots
  • Pepper Jack Cheese
  • Green Peas
  • Diced Ham
  • French Fried Onions
  • Gravy
  • Boursin Cheese
  • Mozzarella Cheese
  • Parmesan Cheese
Closeup vertical photo of a casserole dish filled with make-ahead cheesy horseradish mashed potato casserole with a serving spoon.

What is the best way to reheat this mashed potato casserole after it’s been refrigerated?

The most important thing is to allow the potato casserole to sit at room temperature for 60 minutes before baking.

Then bake the covered casserole in a preheated 350-degree oven for 45 minutes, remove the cover and cook for an additional 15-20 minutes until the potatoes are hot and steamy all the way through.

How much ahead can I make this holiday side dish?

You can make this up to 3 days before serving.

To store, allow the casserole to cool completely, cover tightly with foil or plastic wrap, and refrigerate.

Can this make-ahead side dish be frozen?

Yes!

Allow the potatoes to cool completely before freezing. Cover the casserole dish well with foil or plastic wrap and freeze for up to 2 months.

Thaw completely before heating in a 350-degree oven for 50 minutes, covered, and 15 minutes uncovered.

Stir the potatoes thoroughly before serving when you’re reheating after freezing.

The easy instructions for preparing this recipe for Make-Ahead Cheesy Horseradish Mashed Potato Casserole are as follows:

  • Peel and dice the potatoes into approximate 1½” cubes.
  • Place the potatoes in a large stockpot and add enough cold water to cover.
  • Allow the butter and cheeses to come to room temperature.
  • Salt the potato cooking water liberally, and cover the pot.
  • Bring the potatoes to a low boil (keeping an eye on them so they don’t boil over). Approximately 20 minutes.

*NOTE – Keeping a wooden spoon in the pot while the potatoes cook will keep the cooking water from boiling over.

  • Once the potatoes are fork-tender, carefully drain the potatoes and immediately add them back into the hot pot.
  • Add the room-temperature butter, cream cheese, salt, and pepper, and warm milk to the cooked potatoes.
  • OR, if using a ricer, rice the potatoes before adding the remaining ingredients.
  • After the butter, milk, cream cheese, and seasonings are mashed in, add in the prepared horseradish, shredded cheddar cheese, and grated nutmeg.

  • Spoon the mashed potatoes evenly into a prepared casserole dish which has been sprayed with cooking spray.
  • Cool the potatoes completely (if making in advance), and cover well with aluminum foil or plastic wrap.
  • Keep refrigerated for up to 2 days, or freeze for up to 2 months.
  • If serving the same day, add the mashed potato casserole immediately into a preheated 350-degree oven and heat for 20 minutes.

Vertical title text image of a closeup photo of cheesy mashed potato casserole with melted butter and a serving spoon.

Click here to visit my most popular Thanksgiving Side Dish recipe roundup post!

I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck!

Be sure to check the links below for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!

Appetizers Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner Salads Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic Main Dishes Savory Vegetable Crisp from Bree of Baked Bree Rosemary Lamb Steaks from Danyelle of The Cubicle Chick Turkey Pot Pie from Kelly of Eat Picks Side Dishes Fried Brussels Sprouts from Erin of The Almond Eater Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee Cranberry Cream Cheese Dip from April of April Golightly Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel Cornbread Stuffing with Chorizo from Isabel of Isabel Eats Bacon Brussels Sprouts from Kara of Kara J. Miller Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective Pumpkin Caramelized Onion Gratin from Denise of Chez Us Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks Drinks Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery Breads Sourdough Pull Apart Rolls from Erica of Buttered Side Up How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes Parker House Rolls from Irvin of Eat the Love Desserts Sugar Pie from Julie of The Little Kitchen Oatmeal Apple Crisp from Julie of Peanut Butter Fingers Pumpkin Pie Milkshake from Eden of Sugar and Charm Strudel Pastry from Justine of The Typical Mom Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat Turkey Cookies from Meaghan of The Decorated Cookie Mini Apple Pie Bites from Lynsey of MoscatoMom Kabocha squash pie from Hilah of hilahcooking Pecan Pie Cupcakes from Courtney of Pizzazzerie Coconut Cream Pie from Schnelle of Brooklyn Active Mama Chocolate chip cheesecake from Jeannette of Hispana Global Chocolate Pecan Pie from Kate of I Heart Eating Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures Crafts and Centerpieces Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY Metallic Pumpkin Luminaries from Amy of As The Bunny Hops Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

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Below is the printable recipe card along with the nutritional information and instructions for today’s Make-Ahead Holiday Mashed Potato Casserole side dish. 

Yield: 16 cups

Make-Ahead Cheesy Horseradish Mashed Potato Casserole

Make-Ahead Cheesy Horseradish Mashed Potato Casserole

Take some of the stress out of serving a big holiday meal to a large group of people (or any meal for that matter) by preparing this cheesy horseradish mashed potato casserole in advance. They're zippy, creamy, and always a favorite at the dinner table.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 5 pounds of russet potatoes, peeled and cut into 1½" cubes
  • 2 tablespoons salt
  • 3 quarts water
  • 1 cup warm milk
  • 8 tablespoons butter, at room temperature
  • ½ cup prepared horseradish (or to taste)
  • 4 ounces cream cheese, softened
  • 8 ounces shredded sharp cheddar cheese, at room temperature
  • 1 teaspoon coarse ground black pepper
  • ¼ teaspoon freshly grated nutmeg (or to taste)

Instructions

  1. Add the prepared potatoes to a large stockpot and cover with cold water.
  2. Cover the pot with a lid.
  3. Bring the water to a low-boil and add 2 tablespoons salt. *Note - keeping a wooden spoon in the pot will stop any boilovers.
  4. Reduce the heat slightly and simmer the potatoes until fork-tender (approximately 30 minutes).
  5. Drain the potatoes and add them back into the hot pot.
  6. Add the warm milk, room-temperature butter, and cream cheese into the potatoes and mash.
  7. *Note - if ricing the potatoes, after draining, rice them into the hot pot and then add the remaining ingredients to the riced potatoes and stir.
  8. Add the horseradish, shredded cheese, black pepper, additional salt (if desired, to taste) and grated nutmeg.
  9. Mash again until you reach your desired consistency.
  10. Add the cheesy horseradish mashed potatoes into a 13x9 casserole dish which has been sprayed with baking spray.
  11. To refrigerate: Cool Completely. Cover with foil or plastic wrap and refrigerate for up to 2 days.
  12. To freeze: Cool Completely. Cover with foil or plastic wrap and freeze for up to 2 months.
  13. If serving immediately, place in a preheated 350-degree oven for 20 minutes, uncovered.

Notes

To serve after freezing; thaw completely and allow to come to room temperature. Cover and bake in a preheated 350-degree oven for 50 minutes, covered, and 10 minutes, uncovered, or until hot. Stir well before serving.

To serve after refrigeration: allow to come to room temperature (approximately 60 minutes). Cover and bake in a preheated 350-degree oven for 50 minutes, covered, and 10 minutes uncovered.

Thank you so much for visiting me here in my Kudos Kitchen!!

I sincerely hope you’ve enjoyed this delicious make-ahead holiday mashed potato side dish recipe as much as I’ve enjoyed bringing it to you.

Vertical closeup image of a serving spoon filled with make-ahead cheesy horseradish mashed potato side dish.

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Until we eat again, I hope you have a delicious day!

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4 Comments

  1. Such a great idea, Renee! Thank you so much for joining in!!

  2. I never thought of adding horseradish to mashed potatoes! I especially love how this dish can be made in advance. It will be perfect to bring to my aunt’s thanksgiving party this year! Thank you for sharing, I can’t wait to try this recipe!

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