Mashed Potato Casserole Recipe

Name: Mashed Potato Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 pounds russet potatoes, peeled and cut into chunks; 1/2 cup unsalted butter, melted; 1 cup sour cream; 1/2 cup whole milk; 2 cups shredded sharp cheddar cheese, divided; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup panko breadcrumbs; 2 tablespoons melted butter (for topping)

American · Side dish · 65 min total

Mashed Potato Casserole recipe videos

A creamy, cheesy mashed potato casserole topped with crispy breadcrumbs and baked until golden. Perfect for holiday gatherings or a comforting side dish.

20
min prep

45
min cook

8
servings

380
kcal/serving

Ingredients

3 pounds russet potatoes, peeled and cut into chunks
1/2 cup unsalted butter, melted
1 cup sour cream
1/2 cup whole milk
2 cups shredded sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup panko breadcrumbs
2 tablespoons melted butter (for topping)

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain well.
Mash potatoes with a potato masher or ricer until smooth. Add 1/2 cup melted butter, sour cream, milk, 1 1/2 cups cheddar cheese, salt, and pepper. Mix until combined.
Spread potato mixture evenly into prepared baking dish. Sprinkle remaining 1/2 cup cheddar cheese on top.
In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter. Sprinkle over cheese.
Bake for 25-30 minutes until bubbly and golden brown on top. Let rest 5 minutes before serving.

Tips

For extra flavor, add 2 minced garlic cloves to the potatoes while boiling.
Can be assembled a day ahead; refrigerate and add 10 minutes to bake time.
Leftovers keep well in the refrigerator for up to 3 days; reheat in oven.

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