Mashed Potato Casserole requires no peeling and uses just five simple ingredients. It reheats beautifully, too.
Mashed potatoes are a comfort-food staple and don’t need to be reserved for special occasions. This skin-on Mashed Potato Casserole is a streamlined version of a baked mashed potato dish, but it skips peeling entirely. It’s simple enough for a weeknight meal and elegant enough for holidays or dinner parties.
The whole recipe can be prepared in about 30 minutes, and leftovers reheat very well.
Why this recipe is quick and easy
Three things make these mashed potatoes fast:
- No scrubbing or washing required—use pre-washed creamers
- No peeling—the skins stay on
- No chopping—small, uniform potatoes cook quickly
Using small creamery-style potatoes (a mix of red and yellow varieties) means they cook tender in about 15 minutes and mash into a creamy texture while keeping some skin for added flavor and nutrition.
These creamers are designed to be cooked and eaten with their skins on. Their thin skins add color, texture, and nutrients to the finished mash, and their consistent size helps ensure even cooking.
Ingredients
This casserole uses five main ingredients.
- Small creamer potatoes (red and yellow varietals), about 3 pounds total
- Cream cheese (8 oz), softened to room temperature for smooth mixing
- Sour cream (about 1/3 cup) for extra creaminess
- Butter (4 tablespoons) for richness
- Sea salt — 2 tablespoons for the cooking water and 2 teaspoons added to the mash to enhance flavor
How to make mashed potato casserole without peeling
Place 3 pounds of small creamery potatoes in a large stockpot or saucepan. If your potatoes are pre-washed, there’s no need to scrub them.
Cover the potatoes with cold water, add 2 tablespoons sea salt, and bring to a boil over high heat. Reduce to a simmer and cook for 15–20 minutes, or until a fork slides through the largest potatoes easily.
Drain the potatoes thoroughly and return them to the hot pot. Let them sit for 5 minutes to steam dry—this helps produce light, fluffy mashed potatoes rather than a gummy texture.
Add softened cream cheese, sour cream, butter, and 2 teaspoons sea salt to the potatoes. Mash using a potato masher or a handheld mixer on low speed. Aim for mostly smooth potatoes with a few small lumps and bits of skin for texture.
Careful not to overmix if using a mixer—overworking potatoes can make them gummy. When the mash reaches the desired consistency, transfer it to a greased 8×8-inch oven-safe dish. You can serve immediately or refrigerate until ready to reheat.
Can mashed potato casserole be made ahead?
Yes. Prepare the casserole, cover it, and refrigerate for up to 48 hours. To reheat, preheat the oven to 350°F, cover the dish with foil, and bake for 30–45 minutes or until heated through.
Frequently Asked Questions
Yes. Double all ingredients and use a 13×9-inch dish. A doubled batch can serve up to 16 people.
A potato masher gives a creamy texture without the risk of overmixing. A handheld mixer works if used on low speed and for a short time—take care not to overwork the potatoes.
Yes. If you prefer peeled potatoes, Yukon Golds are a good choice. Peel and chop into 1–2 inch pieces before boiling, then follow the recipe as written.
How to reheat mashed potato casserole
Preheat the oven to 350°F. Cover the oven-safe dish with foil and bake for 30–45 minutes, or until the casserole is heated through.
More potato side dishes
This Mashed Potato Casserole makes a great weeknight side and is easy to prepare ahead for busy days or special occasions. It’s an adaptable recipe that suits casual dinners as well as parties.
Here are a few other potato side dishes to try alongside or after this casserole:
- Roasted Garlic Buttermilk Mashed Potatoes
- Southern Sweet Potato Casserole with Pecans
- Savory Mashed Sweet Potatoes with Olive Oil, Thyme, and Parmesan
- Gruyere Scalloped Potatoes
- Duchess Potatoes
- Perfectly Crispy Garlic Potatoes
- Extra Cheesy Mashed Potatoes
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below!
📖 Recipe
Mashed Potato Casserole (No Peel Recipe)
Ingredients
- 2 bags (1.5 lbs each) small creamer potatoes (about 3 lbs total)
- 8 oz cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoons butter
- 2 tablespoons + 2 teaspoons sea salt
- Fresh chopped parsley for garnish (optional)
Instructions
- Place the potatoes in a large saucepan. Cover with cold water and add 2 tablespoons sea salt.
- Bring to a boil over high heat, then lower to a simmer. Cook 15–20 minutes, or until potatoes are tender when pierced with a fork.
- Drain the potatoes well and return them to the hot pan. Let sit 5 minutes to steam dry.
- Add the cream cheese, sour cream, butter, and 2 teaspoons salt.
- Mash with a potato masher or use a handheld mixer on low until mostly smooth. Small lumps and bits of skin are fine.
- Transfer the mashed potatoes to a greased 8×8-inch ovenproof dish. Serve immediately or refrigerate until ready to serve.
- To reheat after refrigeration, cover with foil and bake at 350°F for 30–35 minutes, or until heated through.
- Garnish with chopped parsley if desired and serve.
Notes
Do not overmix—especially with a mixer, as overworking potatoes can make them gummy.
You can use full-fat or light cream cheese and sour cream; both work well.
Nutrition
Carbohydrates: 30 g
Protein: 6 g
Fat: 6 g
Sodium: 753 mg
Fiber: 3 g
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