This casserole elevates classic mashed potatoes with layers of creamy cheese, tangy sour cream, and just the right amount of seasoning. It’s make-ahead friendly, feeds a crowd, and holds its warmth beautifully. Whether you’re pairing it with roast turkey, , or beef, it brings warmth and comfort to the table with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet or Yukon gold potatoes butter sour cream cream cheese whole milk or heavy cream shredded cheddar cheese garlic powder onion powder salt black pepper chopped chives or green onions (optional) extra shredded cheese for topping
Directions
Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Peel and chop the potatoes, then boil in salted water until fork-tender (about 15–20 minutes).
Drain the potatoes and return them to the pot. Add butter, sour cream, cream cheese, milk, garlic powder, onion powder, salt, and pepper.
Mash until smooth and creamy, adjusting seasoning as needed.
Stir in shredded cheddar cheese.
Spread the mashed potato mixture into the prepared baking dish.
Top with additional shredded cheese.
Bake for 25–30 minutes, or until the cheese is melted and the casserole is heated through.
Garnish with chopped chives or green onions if desired. Serve warm.
Servings and timing
This recipe serves 8 to 10 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Use a blend of cheeses like mozzarella, Gruyère, or Monterey Jack for different flavor profiles.
Stir in roasted garlic for a richer taste.
Make it spicy by adding chopped jalapeños or a dash of cayenne pepper.
Substitute Greek yogurt for sour cream for a tangier, lighter option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and bake in a 350°F oven for 20–25 minutes or microwave individual portions until warmed through. Add a splash of milk or cream if reheating to restore creaminess. This casserole also freezes well—just cool completely, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Cover and refrigerate, then bake when ready to serve.
Can I freeze Cheesy Mashed Potato Casserole?
Yes, it freezes well. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before baking.
What kind of cheese works best?
Sharp cheddar is classic, but you can mix in mozzarella, Gruyère, or Colby Jack for extra flavor.
How do I keep the potatoes from getting gummy?
Avoid overmixing. Mash the potatoes by hand or use a ricer for the fluffiest texture.
Can I use leftover mashed potatoes?
Yes, this is a great way to repurpose leftovers. Warm them slightly and mix in the remaining ingredients before baking.
Is cream cheese necessary?
Cream cheese adds creaminess and richness, but you can leave it out or substitute with more sour cream if preferred.
Can I add meat to make it a main dish?
Absolutely. Add cooked ground beef, chicken, for a heartier casserole.
How do I make it more flavorful?
Try adding roasted garlic, herbs like thyme or rosemary, or a few dashes of hot sauce for a flavor boost.
Can I make this dairy-free?
Use plant-based butter, cheese, and milk alternatives, but note the flavor and texture will differ.
How long will it stay warm on the table?
This casserole retains heat well for about 30–45 minutes after baking. You can also keep it warm in a low oven or slow cooker on warm setting.
Conclusion
Cheesy Mashed Potato Casserole is the ultimate comfort food side dish, combining creamy mashed potatoes with melted cheese and flavorful mix-ins. It’s easy to prepare, endlessly customizable, and guaranteed to satisfy. Whether you’re hosting a holiday dinner or looking for a cozy addition to a weeknight meal, this casserole hits all the right notes.
Cheesy Mashed Potato Casserole is a creamy, comforting side dish made with fluffy mashed potatoes, cheddar cheese, sour cream, and seasonings, then baked to golden, melty perfection. Perfect for holidays, potlucks, or any hearty meal.
Ingredients
3 lbs russet or Yukon gold potatoes, peeled and chopped
4 tbsp butter
1/2 cup sour cream
4 oz cream cheese
1/2 cup whole milk or heavy cream
1 1/2 cups shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt (or to taste)
1/2 tsp black pepper
1/4 cup chopped chives or green onions (optional)
1/2 cup extra shredded cheddar cheese (for topping)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Boil chopped potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
Return potatoes to the pot and add butter, sour cream, cream cheese, milk, garlic powder, onion powder, salt, and pepper.
Mash until smooth and creamy, adjusting seasoning as needed.
Stir in 1 1/2 cups shredded cheddar cheese until well combined.
Spread the mashed potato mixture into the prepared baking dish and top with remaining shredded cheese.
Bake for 25–30 minutes, or until cheese is melted and casserole is heated through.
Garnish with chopped chives or green onions if desired. Serve warm.
Notes
Use a ricer or hand masher for fluffier potatoes—avoid overmixing.Mix in roasted garlic, herbs, or jalapeños for extra flavor.This dish can be assembled a day ahead and baked before serving.Leftovers reheat well with a splash of milk or cream to restore texture.Freezes well—cool completely before wrapping and storing up to 1 month.
