Description
This Mashed Potato Casserole is the ultimate comfort food side dish—creamy, buttery mashed potatoes whipped with sour cream and cheese, then baked until golden and bubbly. Perfect for holidays, potlucks, or any cozy meal.
Ingredients
Scale
- 4 lbs russet or Yukon gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1 cup sour cream
- ½ cup whole milk or heavy cream
- 1½ cups shredded cheddar cheese, divided
- 4 ounces cream cheese, softened
- 2 teaspoons garlic powder
- Salt and pepper, to taste
- 2 tablespoons chopped fresh chives or green onions (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until tender, about 15–20 minutes.
- Drain the potatoes and return them to the pot. Add butter, sour cream, milk, cream cheese, garlic powder, salt, and pepper. Mash until smooth and creamy.
- Stir in 1 cup of shredded cheddar cheese.
- Spoon the mashed potatoes into the prepared baking dish and smooth the top.
- Sprinkle the remaining ½ cup of cheese over the top.
- Bake uncovered for 20–25 minutes, or until heated through and the cheese is melted and lightly golden.
- Garnish with chopped chives or green onions, if desired, and serve warm.
Notes
- You can prepare this dish a day ahead and refrigerate it—just add 10 extra minutes to the baking time if cold.
- Feel free to mix in cooked bacon, caramelized onions, or roasted garlic for extra flavor.
- For a lighter version, substitute Greek yogurt for sour cream and reduce the cheese slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
Keywords: mashed potato casserole, cheesy potatoes, holiday side dish, make-ahead potatoes, comfort food