Ingredients

• Russet Potatoes: Please, for the love of all things fluffy, use Russets. Their high starch content is what makes the mashed potatoes light and airy. I tried using waxy red potatoes once and ended up with something closer to potato glue. Never again.
• Sour Cream: Full-fat. Just do it. This is not the time for health-conscious substitutions. The richness is what makes this dish so decadent and creamy. It provides that perfect tangy counterpoint to all the rich butter and cheese.
• Cheddar Cheese: Shred it yourself from a block! The pre-shredded stuff has anti-caking agents that prevent it from melting as beautifully. I swear by a good sharp cheddar for that punchy flavor.
• Garlic Powder: You could use fresh garlic, but honestly, I find the powder distributes more evenly and gives a consistent, savory flavor without any harsh bites. Plus, it’s way easier when you’re in a rush.
• Butter: Salted or unsalted, you do you. Just make sure it’s real butter. The flavor is everything. I always use salted because I’m lazy and it means I have to add less salt later.
• Milk: Whole milk is my go-to for the creamiest texture. Skim milk will make your potatoes watery and sad, and nobody wants sad potatoes.

Instructions

Step 1: Boil the Potatoes

First things first, get those potatoes peeled and chopped into chunks. Try to make them roughly the same size so they cook evenly. Throw them in a big pot and cover them with cold water. Now, here’s the part I always almost forget: salt the water! Be generous. It makes a huge difference. Bring it all to a boil and let them cook until they’re super tender, like, a fork should slide in with zero resistance. This usually takes about 15-20 minutes. The whole kitchen starts to smell earthy and wonderful at this point. It’s the official start of comfort food creation.

Step 2: Mash ‘Em Up!

Drain those perfectly tender potatoes in a colander and let them steam dry for just a minute. This is a little trick to avoid watery mash. Then, dump them back into the hot pot or a large bowl. Add your butter, sour cream, and milk. Now, get to mashing! I use a simple handheld masher because I like a few rustic lumps, but a ricer or electric mixer works too. Just be so careful not to overdo it with a mixer, or you’ll get that dreaded gummy texture. You’re looking for creamy, dreamy, and fluffy. This is your arm workout for the day!

Step 3: Season and Cheese It Up

Okay, here comes the fun part. Sprinkle in the salt, pepper, garlic powder, and paprika. Give it a good stir to combine everything. Now for the cheese! Add about half of your shredded cheddar right into the potato mixture. Stir it until it’s just melted and creates these glorious, gooey pockets of cheese throughout the mash. This is the moment to taste it. Does it need more salt? More garlic? Go for it! I always end up adding an extra pinch of pepper. Trust your taste buds—they know what they’re doing. This is where the magic really starts to happen.

Step 4: Assemble the Casserole

Grab your baking dish—I use a standard 9×13 inch one. Lightly grease it with butter or a non-stick spray to prevent a sticky mess later. Plop that glorious, cheesy mashed potato mixture into the dish. Using a spatula or the back of a spoon, spread it out into an even layer. I like to make little swirls and peaks on the top with my spoon. It’s not just for looks; those little ridges get extra crispy and golden brown in the oven, creating the most amazing texture. It’s so satisfying to smooth it all out.

Step 5: Top and Get Ready to Bake

Now for the grand finale of prep! Take the remaining shredded cheddar cheese and sprinkle it evenly all over the top of the potatoes. Don’t be shy here! A thick, cheesy crust is what we’re aiming for. If you’re using them, this is also when you’d sprinkle on some breadcrumbs for extra crunch or some crispy bacon bits for a smoky, salty kick. I’ve done both, and honestly, you can’t go wrong. Your casserole is now officially ready for its hot bath in the oven. The anticipation is real at this stage!

Step 6: Bake to Golden Perfection

Slide that beautiful casserole into your preheated oven at 375°F (190°C). Let it bake for about 25-30 minutes. You’ll know it’s done when the cheese on top is completely melted, bubbly, and starting to get gorgeous golden-brown spots. The edges will be sizzling, and your entire house will smell absolutely incredible. Seriously, it’s the best smell in the world. Let it rest for about 5-10 minutes before serving. This is the hardest part, I know, but it helps the casserole set up a bit so it doesn’t fall apart when you scoop it out.

Storage Tips

Okay, let’s talk leftovers, because they are amazing. Once the casserole has cooled completely—and I mean completely—cover the dish tightly with plastic wrap or foil, or transfer it to an airtight container. It’ll keep in the fridge for a good 3-4 days. To reheat, I highly recommend the oven. Pop it in at 350°F for about 20 minutes, or until it’s heated through. This keeps the top crispy and the inside creamy. I microwaved it once in a pinch, and to be real, the texture got a little weird and watery. So don’t do that lol. It’s totally worth the extra few minutes to use the oven!

Ingredient Substitutions

I’m all for using what you’ve got! If you don’t have sour cream, full-fat Greek yogurt works surprisingly well; it gives it a similar tang. I’ve also used cream cheese in a moment of desperation, and it made it extra, extra rich. For the cheese, feel free to mix it up! A blend of cheddar and Monterey Jack is fantastic for meltiness. I tried Gruyère once and it felt super fancy and had a delicious nutty flavor. If you want to add some veggies, finely chopped chives or green onions stirred into the mix are always a winner. You really can’t mess this up too badly… unless you use cinnamon.

Serving Suggestions

This casserole is the best friend of so many main courses. It’s absolutely perfect alongside a roasted chicken, a juicy steak, or even the Thanksgiving turkey. For a simple weeknight dinner, I love serving it with some simple steamed green beans or a fresh garden salad to cut through the richness. And for a drink? A crisp white wine or a cold beer is perfect. But honestly? My favorite way to eat this is on its own, curled up on the couch with a good movie. This dish and a rom-com? Yes please. It’s the star of the show, no matter what.

Cultural Backstory

Casseroles are like the unofficial food of American gatherings, right? They’re all about community, comfort, and making something delicious and substantial out of simple ingredients. This recipe doesn’t have some ancient, storied past, but its roots are firmly planted in that potluck and church supper tradition. For me, it became special when it turned into my signature dish to bring to friends’ houses. It’s the meal I bring over when a friend has a new baby or is going through a tough time. It’s my way of saying, “I’m here for you,” without having to find the right words. It’s comfort and care, baked in a dish.

Frequently Asked Questions

→ Can I make this ahead of time?

Absolutely! I do it all the time for holidays. Just assemble the entire casserole, cover it tightly, and refrigerate for up to 2 days. You’ll just need to add about 10-15 minutes to the baking time since it will be starting from cold.

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Cheesy Baked Mashed Potato Casserole

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• Author: Chef AI
• Prep Time: 20 Minutes
• Cook Time: 30 Minutes
• Total Time: 50 Minutes
• Yield: 8 Servings 1x
• Category: AllRecipes

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Description

The ultimate comfort food! This cheesy baked mashed potato casserole is creamy, rich, and so easy to make. It’s the perfect side dish for any occasion.

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Ingredients

Scale 1x2x3x

• For the Potatoes:
• 4 lbs Russet potatoes, peeled and cubed
• 1/2 cup whole milk, warmed
• 1 cup sour cream
• 1/2 cup unsalted butter, softened
• 1 tsp salt
• 1/2 tsp black pepper
• The Cheesy Stuff:
• 3 cups sharp cheddar cheese, shredded and divided
• 1 tsp garlic powder
• 1/2 tsp paprika
• Optional Toppings:
• 2 tbsp fresh chives, chopped
• 4 strips bacon, cooked and crumbled
• 1/4 cup panko breadcrumbs

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Instructions

1. Boil the Potatoes: First things first, get those potatoes peeled and chopped into chunks. Try to make them roughly the same size so they cook evenly. Throw them in a big pot and cover them with cold water. Now, here’s the part I always almost forget: salt the water! Be generous. It makes a huge difference. Bring it all to a boil and let them cook until they’re super tender, like, a fork should slide in with zero resistance. This usually takes about 15-20 minutes. The whole kitchen starts to smell earthy and wonderful at this point. It’s the official start of comfort food creation.
2. Mash ‘Em Up!: Drain those perfectly tender potatoes in a colander and let them steam dry for just a minute. This is a little trick to avoid watery mash. Then, dump them back into the hot pot or a large bowl. Add your butter, sour cream, and milk. Now, get to mashing! I use a simple handheld masher because I like a few rustic lumps, but a ricer or electric mixer works too. Just be so careful not to overdo it with a mixer, or you’ll get that dreaded gummy texture. You’re looking for creamy, dreamy, and fluffy. This is your arm workout for the day!
3. Season and Cheese It Up: Okay, here comes the fun part. Sprinkle in the salt, pepper, garlic powder, and paprika. Give it a good stir to combine everything. Now for the cheese! Add about half of your shredded cheddar right into the potato mixture. Stir it until it’s just melted and creates these glorious, gooey pockets of cheese throughout the mash. This is the moment to taste it. Does it need more salt? More garlic? Go for it! I always end up adding an extra pinch of pepper. Trust your taste buds—they know what they’re doing. This is where the magic really starts to happen.
4. Assemble the Casserole: Grab your baking dish—I use a standard 9×13 inch one. Lightly grease it with butter or a non-stick spray to prevent a sticky mess later. Plop that glorious, cheesy mashed potato mixture into the dish. Using a spatula or the back of a spoon, spread it out into an even layer. I like to make little swirls and peaks on the top with my spoon. It’s not just for looks; those little ridges get extra crispy and golden brown in the oven, creating the most amazing texture. It’s so satisfying to smooth it all out.
5. Top and Get Ready to Bake: Now for the grand finale of prep! Take the remaining shredded cheddar cheese and sprinkle it evenly all over the top of the potatoes. Don’t be shy here! A thick, cheesy crust is what we’re aiming for. If you’re using them, this is also when you’d sprinkle on some breadcrumbs for extra crunch or some crispy bacon bits for a smoky, salty kick. I’ve done both, and honestly, you can’t go wrong. Your casserole is now officially ready for its hot bath in the oven. The anticipation is real at this stage!
6. Bake to Golden Perfection: Slide that beautiful casserole into your preheated oven at 375°F (190°C). Let it bake for about 25-30 minutes. You’ll know it’s done when the cheese on top is completely melted, bubbly, and starting to get gorgeous golden-brown spots. The edges will be sizzling, and your entire house will smell absolutely incredible. Seriously, it’s the best smell in the world. Let it rest for about 5-10 minutes before serving. This is the hardest part, I know, but it helps the casserole set up a bit so it doesn’t fall apart when you scoop it out.

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