Description
This Mashed Potato Casserole is a creamy, cheesy comfort food classic perfect for family dinners or holiday meals. Made with smooth mashed russet potatoes blended with sour cream, milk, butter, and garlic powder, then baked with a golden cheddar cheese topping and optional bacon and green onions for added flavor and texture.
Ingredients
Scale
Main Ingredients
- 3 lbs russet potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/2 cup milk (more as needed)
- 4 tbsp unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese, divided
- 1 tsp garlic powder
- Salt and pepper to taste
Optional Toppings
- 1/2 cup cooked crumbled bacon
- 1/4 cup chopped green onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Boil Potatoes: Place the peeled and cubed potatoes into a large pot, cover them with water, and bring to a boil. Let them cook for 15–20 minutes, or until they are fork-tender and easily mashable.
- Drain Potatoes: Drain all the water from the pot and return the cooked potatoes back into the pot for mashing.
- Mash Potatoes: Mash the potatoes with sour cream, milk, melted butter, garlic powder, salt, and pepper until you achieve a smooth and creamy consistency. Add more milk if the texture is too thick for your preference.
- Add Cheese: Stir in 1 cup of shredded cheddar cheese into the mashed potatoes to incorporate cheesy flavor throughout the dish.
- Prepare for Baking: Spoon the mashed potato mixture evenly into the prepared baking dish, smoothing the top with a spatula for an even layer.
- Add Toppings: Sprinkle the remaining 1/2 cup of cheddar cheese on top. If desired, add cooked crumbled bacon and chopped green onions evenly over the cheese for extra flavor and texture.
- Bake: Place the casserole in the oven and bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and the casserole is thoroughly heated through.
- Serve: Remove from the oven and let the casserole cool for a few minutes before serving to allow it to set slightly and be easier to portion.
Notes
- You can adjust the milk amount to reach your preferred mashed potato consistency.
- For a richer flavor, consider substituting sour cream with Greek yogurt.
- Vegetarian option: omit the bacon topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Russet potatoes work best for this recipe due to their high starch content that yields fluffy mashed potatoes.
