Description
This creamy Mashed Potato Casserole combines smooth mashed russet potatoes with sour cream, melted butter, and cheddar cheese. Baked to perfection with a golden cheese topping and optional crispy bacon and green onions, it’s a comforting side dish perfect for family meals or holiday dinners.
Ingredients
Scale
Potatoes
- 3 lbs russet potatoes, peeled and cubed
Dairy & Fats
- 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
Seasonings
- 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 prepare for the casserole.
- Cook Potatoes: Place the peeled and cubed potatoes in a large pot, cover with water, and bring to boil. Cook for 15–20 minutes until the potatoes are fork-tender.
- Drain Potatoes: Drain the cooked potatoes thoroughly and return them to the pot for mashing.
- Mash Potatoes: Mash the potatoes together with sour cream, milk, melted butter, garlic powder, salt, and pepper until smooth and creamy. Adjust the milk quantity to achieve your desired consistency.
- Add Cheese: Stir in 1 cup of shredded cheddar cheese into the mashed potatoes for a rich and cheesy flavor.
- Assemble Casserole: Spoon the mashed potato mixture evenly into the prepared baking dish, spreading it out smoothly.
- Add Toppings: Sprinkle the remaining 1/2 cup of cheddar cheese on top. If using, scatter the cooked crumbled bacon and chopped green onions over the cheese layer.
- Bake: Bake the casserole uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
- Serve: Allow the casserole to cool for a few minutes before serving to let it set slightly for easier slicing and serving.
Notes
- Adjust milk quantity to get a creamier or thicker mashed potato consistency as desired.
- For a vegetarian version, omit bacon and use additional green onions or chives for extra flavor.
- Use sharp cheddar cheese for a more pronounced cheesy taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Consider substituting sour cream with Greek yogurt for a tangier flavor and added protein.
