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Mashed Potato Casserole

Mashed Potato Casserole Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk, warmed
  • 1 1/2 tsp salt, plus extra for the boiling water
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cups shredded sharp cheddar cheese (about 8 oz), divided
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter (for topping)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh chives

Method
 

  1. Place the potatoes in a large pot, cover with cold salted water, and boil until fork-tender, 12 to 15 minutes.
  2. Drain and return to the pot. Add 1/2 cup melted butter, sour cream, milk, 1 1/2 tsp salt, garlic powder, and pepper. Mash until smooth.
  3. Fold in 1 1/2 cups of the cheddar. Spread the mixture into a greased 9×13-inch baking dish.
  4. Mix panko with 2 tbsp melted butter and Parmesan. Sprinkle over the potatoes, then top with the remaining 1/2 cup cheddar.
  5. Bake at 375°F (190°C) for 30 minutes (room temp) or 40 minutes (from fridge), until golden and bubbly.
  6. Let rest 5 minutes, garnish with chives, and serve.

Notes

If assembling ahead, let the casserole cool completely before covering and refrigerating. It can be kept up to 2 days. Add 10 to 15 minutes to the bake time if baking straight from the fridge.