|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 4g||14%|
|Total Sugars 3g|
|Vitamin C 19mg||93%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This mashed potato casserole has it all. You can make it ahead, it's easy to put together, it keeps well as leftovers, and it's simply delicious. Creamy potatoes coated with cheese and sour cream make a succulent combination that's just perfect for serving with any main protein. The oven does most of the work, so then your hands are free to prep the rest of the meal and then you can serve everything while the casserole is still hot and bubbly. Pork tenderloin, roasted beef, chicken breast, and even fish make a wonderful meal alongside this simple and tasty recipe.
A few pantry staple ingredients and 40 minutes are all that you need to serve this dish. We used cheddar cheese as it melts well and has a wonderfully tangy and rich flavor, but any cheese that melts well, like full-fat mozzarella or Colby Jack, makes a wonderful addition. The sour cream adds a bright note to the casserole, and the green onions bring a welcome herby touch into the mix.
We recommend using moderate- to high-starch potatoes, like russets, Idaho baking potatoes, or Yukon Gold. Remember to always grate the cheese from a block; already shredded cheese is filled with anticaking agents that make it less likely to melt as is necessary for this recipe. Besides, it's better for your budget to buy the cheese by the pound than to buy it shredded.
For the Potatoes:
2 1/2 to 3 pounds potatoes, washed
2 teaspoons kosher salt
For the Casserole:
8 tablespoons melted butter, divided
3/4 cup sour cream
1/4 cup milk, or half-and-half, or as needed
6 to 8 green onions, chopped
1 cup shredded cheddar cheese, divided
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Cook the Potatoes
Gather the ingredients.
Heat the oven to 400 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.
Peel the potatoes and cut them into even-sized chunks.
Place the potatoes in a large saucepan or stockpot; cover them with water and add 2 teaspoons of kosher salt. Place the pan over high heat and bring the potatoes to a boil.
Cover the pot, reduce the heat to medium-low, and boil the potatoes for about 20 minutes, or until they are very tender.
Mash the Potatoes and Assemble
Mash the potatoes with 6 tablespoons of the butter, sour cream, milk, green onions, and about 3/4 cup of the cheddar cheese.
If needed, thin with more milk or cream. Add salt and pepper to taste.
Spoon the potato mixture into the prepared baking dish. Drizzle the remaining 2 tablespoons of melted butter over the potatoes.
Bake in the preheated oven for 25 minutes, or until the casserole is lightly browned. Scatter the remaining shredded cheddar cheese over the casserole and return it to the oven for a few more minutes, or just until the cheese has melted.
Other Delicious Add-Ons
There are many ways in which you can vary this tasty recipe:
- Meaty: Add 1 cup of finely chopped ham or 1/2 cup of crumbled cooked bacon.
- Herby: Replace the green onions with a few tablespoons of fresh chopped chives or add a tablespoon or two of fresh chopped parsley right before serving.
- Buttered breadcrumbs topping: Instead of drizzling the 2 tablespoons of butter over the potatoes, mix them with about 1/2 to 1 cup of soft breadcrumbs. Sprinkle the buttered breadcrumbs over the potatoes and bake as directed, or until the crumbs are golden brown.
- Extra cheese: Mix the mashed potatoes with 1 cup of cheddar cheese. Follow the method as directed but add 2/3 cup of grated Parmesan cheese after 25 minutes in the oven and allow the cheese topping to melt and get crispy.
Can I make the casserole ahead of time?
Yes. Simply assemble as directed, but reserve the cheese and butter needed to make the topping. Let it cool off slightly before covering it with aluminum foil and placing it in the refrigerator. Keep for up to two days before using. Right before baking, drizzle 2 tablespoons of butter and the remaining cheese and allow 5 to 10 extra minutes in the oven for it to heat thoroughly.