Description
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.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
