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Tarragon Mashed Potato Casserole

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.
  • Makes
    9 servings


  • 10 medium potatoes, peeled and quartered
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 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


  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.
  • 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.
  • Remove from the refrigerator 30 minutes before microwaving. Microwave, uncovered, on high for 10 minutes, stirring once. Microwave until heated through, 4-6 minutes longer.
Nutrition Facts
3/4 cup: 322 calories, 18g fat (12g saturated fat), 58mg cholesterol, 320mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 6g protein.

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  • t-it-up
    Dec 8, 2012

    No comment left

  • voodoowitch
    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.

  • ifedorkiv
    Dec 9, 2011

    No comment left

  • bjsilve0
    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.