Cheesy Mashed Potato Casserole
Holidays require mashed potatoes around here. Blogging requires not making the same recipe year after year. This year, I elected to jazz up our spuds and baked up a Cheesy Mashed Potato Casserole to accompany our holiday ham.
This Potato Casserole Recipe was a huge hit with my potato-loving family. And the bonus was that it can be mixed up earlier in the day, then popped in the oven close to dinner time.
Cheesy Potato Casserole
Bill grew up in a meat and potatoes family. His dad expected potatoes at nearly every meal. Rice was not on their regular rotation, but potatoes were fixed in every which way. So in order to have a happy hubby, I’ve fried, baked, twice baked, smashed, mashed, made potato pancakes, roasted wedges and fries, and more. I’ve created mashed potato casseroles for company in the past, but that was ages ago. With a low maintenance ham for our entree, I had plenty of time to dream up some special cheesy mashed potatoes.
How to Make a Potato Casserole
There are numerous kinds of potato casseroles including scalloped potatoes, potatoes au gratin, and loaded mashed potato casseroles like this recipe. Many can be tweaked with different cheeses or add-ins like bacon, ham, herbs, and more.
- Start with good mashing potatoes like Yukon Gold or Russets. I prefer Yukon Gold for this recipe.
- Peel, cut into chunks, and cook in salted water until tender. Drain and mash. PRO-Tip: Cooking in salted water helps infuse flavor into the potatoes and results in better tasting mashed potatoes compared to adding salt at the end.
- Add the cream cheese, sour cream, warm milk, and butter and mix to combine.
- Season and taste. Adjust by adding more salt and pepper if needed.
- Mix in cheddar cheese, reserving a bit to sprinkle over the top of the casserole along with the Parmesan.
- Bake as directed until the casserole is heated through.
Can You Freeze a Potato Casserole?
Yes, many potato casseroles can be frozen if stored properly. The casserole should be covered well to minimize the chance of frost developing. It’s best to leave off the cheese or other toppings before freezing. Cheese or crumb toppings can be added at the end of baking time in case the casserole gets a little watery when reheating. Just stir the potatoes a couple of times while they’re reheating, then top with the cheeses at the end of the baking time.
How Long to Cook a Potato Casserole Recipe?
This will vary on the casserole recipe, but the general rule is until the casserole is heated through. It should be hot in the middle and steaming when a portion is scooped out. This 9 x 13 casserole takes about 30 minutes to heat unless it’s made ahead and stored in the refrigerator. A chilled casserole will take more time to heat through.
More Favorite Potato Recipes:
- Twice Baked Potatoes
- Hasselback Potato Casserole
- Cheesy Potato Galette
- Creamy Mashed Potatoes
- More of the Best Side Dish Recipes
- 3 pounds Yukon Gold potatoes
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1/2 cup whole milk, warmed
- 4 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded sharp cheddar cheese, reserve a little to sprinkle on top with the Parm
- 1/4 cup grated Parmesan cheese
- Peel and cube the potatoes. Place in a large pot of water and bring to a boil. Add about a tablespoon of salt and cook till fork tender.
- Preheat oven to 350º and grease a 9 x 13-inch baking dish. Set aside.
- Drain potatoes and return to pot. Mash with a potato masher to your desired consistency.
- Add the cream cheese, sour cream, warm milk, and butter and mix until combined and butter is melted. Mix in salt and pepper. Taste and adjust seasonings as needed.
- Mix in most of the shredded sharp cheddar, then add the mixture to the prepared dish. Smooth the top with an offset spatula. Sprinkle with Parmesan and the reserved cheddar.
- Bake for about 30 minutes or until hot and lightly browned. Serve immediately.
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Amount Per Serving: Calories: 496Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 97mgSodium: 682mgCarbohydrates: 33gFiber: 3gSugar: 4gProtein: 18g