Cheesy Mashed Potato Casserole
This Cheesy Mashed Potato Casserole is creamy, cheesy, and loaded with flavor. If you are looking for a new way to enjoy this classic comfort food then this is the recipe for you.
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Mashed potatoes have always been one of my all-time favorite side dishes. Between the creamy texture and the melted cheese, it’s the perfect side dish for Christmas dinner or even a busy weeknight.
I don’t know about you, but I love potatoes in all of their forms. I have to admit that cheesy potatoes are my weakness and this Slow Cooker Hashbrown Casserole and these Loaded Smashed Potatoes are two of my favorite potatoes.
Ingredients
This is a quick overview of the simple ingredients that you need to make these cheesy potato bake. You can find the full ingredient list and amounts in the recipe card at the bottom of this post.
- prepared mashed potatoes
- unsalted butter
- sour cream
- garlic powder
- Salt and black pepper, to taste
- shredded cheddar cheese
- chopped fresh chives or green onions (optional, for garnish)
See the recipe card for quantities.
Instructions
This is a quick overview of the steps that you need to make these delicious mashed potatoes. The full instructions are available in the recipe card at the bottom of this post.
In a large mixing bowl combine mashed potatoes, butter, sour cream, seasonings, and 1 cup of shredded cheese.
Spread the mashed potatoes in an even layer on the bottom of a greased 9×13 casserole dish.
Top the potatoes with the remaining shredded cheese, and bake in a 350-degrees f preheated oven for 20-25 minutes.
Once the edges are golden brown and the cheese is melted remove the casserole from the oven and let it rest for a few minutes. Garnish with chives or green onions before serving.
Hint: A 3-quart baking dish can also be used in place of the 9×13 pan.
Variations and Substitutions
- Cheeses: Feel free to experiment with different kinds of cheese. I like to use cheeses that melt well such as Monterey Jack, Sharp Cheddar Cheese, or even Havarti cheese.
- Bacon: For even more flavor add a sprinkle of crispy bacon or bacon bits on top of these cheesy potatoes.
- Bread crumbs: If you want a little crunch on top of these cooked potatoes mix 1 cup of bread crumbs, crushed cornflakes, or even potato chips with 1 tablespoon of melted butter, and then sprinkle on top of the potatoes before you make them.
- Cream cheese: Add a couple of tablespoons of cubed cream cheese when you are mixing your potatoes for an extra creamy touch.
If you are looking for a more traditional mashed potatoes recipe you may also enjoy these Slow Cooker Garlic Mashed Potatoes. It’s one of my favorite mashed potato recipes to make for potlucks or holiday meals
Equipment
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- 9×13 casserole – I love to use Pyrex brand casserole dishes
- Large mixing bowl
Storage
Storage: Store leftovers in an airtight container in the fridge for 3-5 days. If you don’t have a lid to fit on top of your casserole dish you can cover it tightly with plastic wrap instead.
Reheating: The best way to reheat mashed potatoes is in the oven at 350 degrees for 10-15 minutes or in a saucepan over medium heat until they are warm. If you find that your potatoes are dry the next day, add a splash of milk or heavy cream to them while you are reheating them.
Test Kitchen Tips
- I’ve found that russet potatoes will give you the best texture when you are making a casserole dish like this. You can also use Yukon gold potatoes for a more buttery flavor.
- I used homemade mashed potatoes, however, you can save time and use pre-made mashed potatoes that you purchased at the store. The kind in the refrigerated section would work well.
- A glass or ceramic casserole dish will give you the best results when making this casserole. A metal dish may cause the bottom of your mashed potatoes to burn.
FAQ
For me, sour cream works best, they add a nice creamy texture, but also a tanginess that increases the flavor of the creamy potatoes.
You want to add the butter first so that fat coats the starch molecules. This helps prevent the potatoes from becoming gummy or glue-like when you add the milk.
Yes, you can freeze mashed potatoes, store them in a freezer-safe bag or container in the freezer for up to three months.
If your potatoes are runny, add small amounts of instant mashed potatoes until you get the texture that you desire.
Related
Looking for other potatoes recipes like this? Try these:
Serve with:
These are my favorite dishes to serve with cheesy mashed potatoes casserole:
Cheesy Mashed Potato Casserole
Equipment
- 9×13 casserole dish
- Large Mixing Bowl
Ingredients
- 10 cups prepared mashed potatoes
- ¼ cup unsalted butter melted
- 1 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese divided
- ¼ cup chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a large baking dish (9×13-inch or similar size).
- In a large bowl, combine the mashed potatoes and melted butter.
- Stir in the sour cream. If the consistency seems too thick, you can stir in milk a little at a time until your desired consistency is reached.
- Season the mashed potatoes with garlic powder, salt, and pepper to taste. Adjust the seasoning according to your preference. Fold in 1 cup of shredded cheddar cheese until it’s evenly distributed throughout the mixture.
- Spread the creamy mashed potatoes evenly in the greased baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the mashed potatoes.
- Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly and the edges of the casserole are slightly golden.
- Remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped chives or green onions, if desired.
Notes
- I’ve found that russet potatoes will give you the best texture when you are making a casserole dish like this.
- You can also use Yukon gold potatoes for a more buttery flavor. I used homemade mashed potatoes, however, you can save time and use pre-made mashed potatoes that you purchased at the store.
- The kind in the refrigerated section would work well.
- A glass or ceramic casserole dish will give you the best results when making this casserole. A metal dish may cause the bottom of your mashed potatoes to burn.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
I made this casserole a couple nights ago. I had a little left over breakfast sausage I sprinkled on before covering it with cheese. It was awesome. Thanks for this recipe it will be a regular for us.
Hi John! Thank you for stopping by! I’m so glad to hear that you enjoyed it!