Description
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.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
