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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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!
- 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.
- 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.
- 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!
- 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.