This casserole takes classic mashed potatoes to the next level with a creamy interior and a lightly golden top. It’s easy to prepare, feeds a crowd, and can be assembled ahead of time. The flavors are familiar, comforting, and endlessly customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potatoes
Butter
Milk or cream
Sour cream
Eggs
Shredded cheese
Salt
Black pepper
Garlic powder
Chives or green onions (optional)
Directions
Peel and cut the potatoes into chunks, then boil them in salted water until fork-tender.
Drain the potatoes and mash until smooth.
Mix in butter, milk or cream, sour cream, eggs, salt, pepper, and garlic powder.
Stir until creamy and well combined.
Fold in shredded cheese and optional chives or green onions.
Spread the mixture evenly into a greased baking dish.
Bake until heated through and lightly golden on top.
Let rest for a few minutes before serving.
Servings and timing
This recipe serves 6 to 8 people. Preparation time is about 20 minutes. Baking time is approximately 30 to 35 minutes.
Variations
Swap cheddar for mozzarella, Monterey Jack, or a blend of cheeses. For a lighter option, use Greek yogurt in place of sour cream.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered with foil until warmed through, or microwave individual portions. Add a splash of milk if the potatoes seem dry.
FAQs
Can I make mashed potato casserole ahead of time?
Yes, assemble it up to 2 days in advance, cover, and refrigerate until ready to bake.
Do I need to use eggs?
Eggs help the casserole set, but you can omit them for a softer texture.
What potatoes work best?
Russet or Yukon Gold potatoes are ideal for creamy mashed potatoes.
Can I freeze this casserole?
Yes, freeze it tightly wrapped for up to 2 months. Thaw overnight before reheating.
How do I keep it from drying out?
Cover with foil while reheating and add a bit of milk if needed.
Can I make it gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients are certified gluten-free.
Can I add vegetables?
Yes, cooked broccoli, corn, or sautéed onions mix in well.
How do I get a crispy top?
Sprinkle extra cheese on top and bake uncovered for the last few minutes.
Can I use leftover mashed potatoes?
Absolutely, leftover mashed potatoes work perfectly in this recipe.
Is this good for holidays?
Yes, it’s a popular make-ahead side dish for gatherings and holiday meals.
Conclusion
Mashed Potato Casserole is a comforting, reliable dish that brings warmth and satisfaction to any meal. Creamy, flavorful, and easy to adapt, it’s a recipe you’ll come back to again and again for both everyday dinners and special occasions
Mashed Potato Casserole is a creamy, cheesy, oven-baked dish made with buttery mashed potatoes, sour cream, and savory seasonings. Perfect for holidays, potlucks, or family dinners, it’s comforting and easy to prepare ahead of time.
Ingredients
3 pounds potatoes (Russet or Yukon Gold), peeled and cut into chunks
4 tablespoons butter
3/4 cup milk or cream
1 cup sour cream
2 eggs
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup chopped chives or green onions (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch 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 mash them until smooth.
Mix in butter, milk or cream, sour cream, eggs, salt, pepper, and garlic powder until creamy and well combined.
Fold in shredded cheese and chives or green onions if using.
Spread the mashed potato mixture evenly into the prepared baking dish.
Bake uncovered for 30–35 minutes, or until heated through and lightly golden on top.
Let rest for 5–10 minutes before serving.
Notes
Use Russet or Yukon Gold potatoes for the best texture.Make ahead up to 2 days in advance and refrigerate until ready to bake.Top with extra cheese before baking for a golden crust.For a lighter version, substitute Greek yogurt for sour cream.
