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Tarragon Mashed Potato Casserole Recipe

Tarragon Mashed Potato Casserole Recipe

You can prepare this casserole the night before and refrigerate it. Then simply reheat it in the microwave for a quick and easy side. —Kris Campion, Marshall, Minnesota
TOTAL TIME: Prep: 35 min. + chilling Cook: 15 min. YIELD:9 servings


  • 10 medium potatoes, peeled and quartered
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/4 cup butter, cubed
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon paprika, optional


  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
  • 2. In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, pepper, salt, garlic powder, tarragon and paprika if desired. Spoon into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight.
  • 3. Remove from the refrigerator 30 minutes before microwaving. Microwave, uncovered, on high for 10 minutes, stirring once. Microwave 4-6 minutes longer or until heated through. Yield: 9 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

3/4 cup equals 322 calories, 18 g fat (12 g saturated fat), 58 mg cholesterol, 320 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Tarragon Mashed Potato Casserole

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Reviewed Jun. 22, 2012

"Everyone really liked the taste of these and I liked that I could make them ahead. The only reason I didn't give them 5 stars was because the texture was a little odd."

Reviewed Nov. 19, 2011

"Tried these as a possibility for Thanksgiving because they can be made ahead of time. It worked beautiful and the flavor was WONDERFUL. I am using these for Thanksgiving."

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