Mashed Potato Casserole is a cozy, creamy side dish made with fluffy mashed potatoes and baked until warm and golden. It’s rich, fluffy, and topped with a golden, savory crust that makes every bite extra delicious.
I love serving it for family dinners and holidays because it’s easy to prepare ahead and always disappears quickly.
Table of Contents
Mashed Potato Casserole Recipe
Key Ingredients
Russet potatoes: Russets mash up light and fluffy, which is exactly what you want for this casserole. They also hold up well during the second bake, while waxy potatoes like red or fingerling can turn a little gummy.
Cream cheese keeps the mash rich and a little tangy, and it holds everything together so the casserole doesn’t dry out in the oven. I always let mine soften on the counter first so it blends in smooth instead of leaving little lumps.
Cheddar cheese melts into the potatoes and forms a golden, slightly crisp layer on top as it bakes. Sharp cheddar gives noticeably more flavor here than mild, since the potatoes themselves are already pretty rich.
Tips & Tricks
Don’t overmix the potatoes: Once you add the dairy, mix just until everything is smooth. I stop as soon as it’s combined because overmixing can make the potatoes sticky and gummy instead of light and fluffy.
Let it sit for a few minutes after it comes out of the oven: The casserole firms up slightly as it cools, which makes it easier to scoop into clean portions. Straight out of the oven it’s a little loose in the center.
Here’s how to make the mashed potato casserole:
Mashed Potato Casserole
Creamy mashed potatoes baked with butter, cheese, and a golden top, an easy make-ahead side dish that's perfect for holidays or weeknight dinners.
Ingredients
- 3 lbsrusset potatoes (peeled and cut into chunks)
- 8 ozcream cheese (softened)
- 1/2 cupsour cream
- 4 tbspbutter (melted, divided)
- 1/2 cupmilk
- 1 cupshredded cheddar cheese (divided)
- salt and black pepper (to taste)
- 2 tbspchopped chives or green onion (optional, for garnish)
Instructions
- 1Place potato chunks in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-18 minutes until fork-tender. Drain well.
- 2While potatoes cook, preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- 3Return the drained potatoes to the pot. Add the cream cheese, sour cream, 2 tablespoons of the melted butter, and milk. Mash until smooth and creamy.
- 4Stir in 1/2 cup of the cheddar cheese. Season with salt and pepper to taste.
- 5Spread the mashed potatoes evenly in the prepared baking dish. Drizzle with the remaining melted butter and sprinkle with the remaining cheddar cheese.
- 6Bake for 25-30 minutes, until the top is golden and the edges are bubbly.
- 7Garnish with chives if using and serve warm.
Nutrition per serving
📌 Notes
- Russet potatoes give the fluffiest, smoothest mash, better than waxy potatoes for this dish.
- This can be assembled a day ahead, covered, and refrigerated, just add 10 extra minutes to the bake time if going in cold.
- Don't skip the cream cheese, it keeps the potatoes rich and helps them hold their texture after baking.
How to Pair
Mashed potato casserole tastes creamy, buttery, cheesy, and savory. Its rich flavor pairs well with roasted meats, fresh vegetables, and bright drinks that balance each comforting bite. You can try:
- Serve it with roast chicken, glazed ham, or herb-crusted turkey for a hearty family meal.
- Pair it with green beans, roasted broccoli, or a crisp garden salad to add freshness and color.
- Enjoy it with beef pot roast, grilled steak, or saucy meatloaf for classic comfort food.
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