Mashed potatoes loaded with cream cheese, sour cream and topped with shredded cheddar cheese. This Cheesy Mashed Potato Casserole is always a hit and is a rich and delicious way to serve potatoes to a crowd.
I grew up in a mashed potato family. My husband grew up in a cheesy mashed potato casserole family. This is a recipe I inherited early in my marriage from my husband's mom. Since we started making this potato recipe for the holidays, even my family has come to love the dish.
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Ingredients
A combination of ingredients you would expect to find in mashed potatoes and a loaded baked potato.
- Potatoes: Peeled and quartered. This uses just under 5 pounds of potatoes. Preferably russet or Yukon Gold potatoes.
- Butter
- Salt & Black Pepper
- Milk: Whole or 2% milk.
- Cream Cheese: You can use light or regular.
- Sour Cream: You can use full fat or light. I have even subbed plain Greek yogurt in a pinch.
- Cheddar Cheese: Use 2 cups of your favorite shredded cheddar. For the best cheesy potatoes, I recommend shredding a block of cheese versus using bagged shredded cheese. I prefer Tillamook Medium Cheddar Cheese.
How to make Cheesy Mashed Potato Casserole
Step 1: Boil peeled and quartered potatoes in salted water until tender. Mash potatoes and mix in add-ins. Adjust seasonings to taste.
Step 2: Spread potatoes evenly into a 2 quart casserole dish. Top with shredded cheddar cheese. Bake in preheated oven at 350F for 25-30 minutes, or until cheese is bubbly and potatoes are heated to 165F.
How to make ahead of time
- Make the casserole, transfer to baking dish and place in the fridge. When ready to bake, top with cheese and cover with foil. Cooking time will increase a little with this method. This is my preferred method for Thanksgiving and Christmas.
- My mother-in-law makes the dish the night before and refrigerates overnight. You can't tell any difference.
Serving and Storage
Serving: Serve the potatoes hot. Cheesy potatoes are an excellent side dish for a hearty meat such as steak, brisket, chicken, turkey or ham. This side dish is a staple of our holiday menu.
Storage: Store leftovers covered or in an airtight container in the refrigerator. Leftovers from the cheesy mashed potato casserole reheat well in the oven.
To reheat: Cover the casserole dish with aluminum foil and bake at 350F for 15-20 minutes or until internal temperature reaches 165F. Alternatively, microwave single portion sizes for 30-45 second intervals.
📖 Recipe
Cheesy Mashed Potato Casserole Recipe
Ingredients
- 8 cups potatoes, peeled and quartered
- 4 Tablespoons butter
- ⅓ cup whole milk
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 ¼ teaspoons salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- In a large pot, cover potatoes with cold water, add salt, and bring to a boil. Cook until potatoes are tender, then drain potatoes.
- Add butter and mash potatoes with a potato masher or in a mixer. Add milk until mashed potato consistency is reached. Mix in cream cheese and sour cream until cream cheese is all melted. For ease, you can do this with a stand-mixer. Add salt and pepper, adjusting to taste. If potatoes are too thick, add 1 Tbsp. of milk or sour cream at a time.
- Transfer potatoes to a 2 quart casserole dish and spread into an even layer. Top with shredded cheddar cheese. Bake in a preheated oven at 350°F for 25-30 minutes or until cheese is bubbly, melted and potatoes are thoroughly heated to 165°F.
Notes
Nutrition
FAQ
What kind of potatoes to use?
Russet potatoes or Yukon Gold are the most common for making creamy mashed potatoes. However, I have used red potatoes and they turned out just fine.
Will this fit in a 9 X 13 casserole dish?
This fits best in a 2 qt. baking dish whereas a 9 X 13 baking dish holds 3 qts. You will want to increase the amount of potatoes if you want it to completely fill a 9 x 13 casserole dish.
From Easter to Thanksgiving Dinner, this is a holiday recipe my family loves. Enjoy!
Alaine
More side dish recipes:
Barbara B says
We have made this recipe for many many years and love this!! We tried it one year with bacon on top and haven't stopped doing that yet!!!! Yum!