This casserole is the ultimate comfort food. It’s make-ahead friendly, feeds a crowd, and is incredibly versatile. The creamy mashed potato base pairs beautifully with melty cheese and a golden baked topping. It’s an easy upgrade from traditional mashed potatoes that still offers all the familiar flavors everyone loves, but with added richness and texture.
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 or heavy cream
Shredded cheddar cheese
Garlic (optional)
Salt and pepper
Chopped chives or green onions (for garnish)
Breadcrumbs or additional cheese for topping (optional)
Directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Peel and cut the potatoes into chunks. Boil them in salted water until fork-tender, about 15–20 minutes.
Drain the potatoes well, then mash them with butter, sour cream, and cream cheese (or heavy cream) until smooth and creamy.
Stir in shredded cheddar cheese, salt, pepper, and garlic if using.
Transfer the mashed potatoes to the prepared baking dish and smooth the top.
Sprinkle more cheese or breadcrumbs over the top,
Bake uncovered for 25–30 minutes, or until the top is golden and bubbly.
Garnish with chopped chives or green onions before serving.
Servings and timing
This recipe serves 8–10 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Loaded style: chopped green onions, and extra cheddar cheese for a loaded baked potato flavor.
Garlic lovers: Roast garlic and mix it into the potatoes for a deeper, richer flavor.
Lighter version: Use Greek yogurt instead of sour cream and light cream cheese to reduce fat.
Make it spicy: Add a dash of cayenne or chopped jalapeños for a kick.
Vegan option: Use plant-based butter, dairy-free cheese, and unsweetened almond milk.
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 heated through. You can freeze the casserole (unbaked or baked) for up to 2 months. Thaw in the fridge overnight and bake as directed.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance, cover it, and refrigerate. Bake it just before serving.
Can I freeze mashed potato casserole?
Absolutely. Freeze it either before or after baking. Wrap tightly and label. Reheat in the oven until warmed through.
What type of potatoes work best?
Russet or Yukon Gold potatoes are ideal. They mash smoothly and have a creamy texture.
Can I use milk instead of sour cream or cream cheese?
Yes, but the casserole will be slightly less rich. For best texture, use full-fat milk or combine with butter.
How do I prevent watery mashed potatoes?
Make sure to drain the potatoes well and let them steam off excess moisture before mashing.
Is it necessary to peel the potatoes?
Not necessarily. If using Yukon Golds, you can leave the skins on for a rustic texture. Russets are better peeled.
Can I add vegetables to the casserole?
Yes, stir in cooked veggies like peas, carrots, or broccoli for added nutrition and flavor.
Can I use a mixer to mash the potatoes?
Yes, but don’t overmix—this can make them gluey. Use a hand mixer on low or a potato masher for best results.
How do I reheat leftovers without drying them out?
Add a splash of milk or cream before reheating to keep the potatoes moist and creamy.
Conclusion
Mashed Potato Casserole is a delicious and comforting twist on a classic side dish. Perfect for holidays, family dinners, or potlucks, it offers rich, creamy flavor with customizable toppings and mix-ins. Make it ahead, serve it warm, and watch it disappear from the table—it’s a guaranteed crowd-pleaser.
Mashed Potato Casserole is a creamy, cheesy, and comforting twist on traditional mashed potatoes, perfect for holidays, potlucks, or hearty family meals. This baked dish features buttery mashed potatoes mixed with sour cream and cheese, then topped with more cheese or breadcrumbs for a golden, flavorful crust.
Ingredients
3 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons butter
1 cup sour cream
4 ounces cream cheese or 1/2 cup heavy cream
1 1/2 cups shredded cheddar cheese, divided
2 cloves garlic, minced (optional)
Salt and pepper to taste
Chopped chives or green onions, for garnish
1/4 cup breadcrumbs or additional shredded cheese for topping (optional)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Peel and cut the potatoes into chunks. Boil them in salted water until fork-tender, about 15–20 minutes.
Drain the potatoes and return them to the pot. Mash with butter, sour cream, and cream cheese or heavy cream until smooth.
Stir in 1 cup of shredded cheddar cheese, garlic (if using), salt, and pepper.
Transfer the mashed potatoes to the prepared baking dish and smooth the top.
Sprinkle remaining 1/2 cup of cheddar cheese or breadcrumbs evenly over the top.
Bake uncovered for 25–30 minutes, until the top is golden and bubbly.
Garnish with chopped chives or green onions before serving.
Notes
Use Greek yogurt and light cream cheese for a lighter version.Add jalapeños or cayenne for a spicy kick.For loaded style, more cheddar cheese on top.Mix in roasted garlic for extra depth of flavor.Make it vegan with dairy-free butter, cheese, and plant-based milk.
