Cheesy mashed potato casserole is a great side dish to serve with just about any protein. It’s easy to make, freezes well, and is always popular at potluck dinners.
Today’s guest post was written by my friend Liz, the blogger and amazing photographer behind “That Skinny Chick Can Bake”. I have had the pleasure of meeting Liz in person because like me, she also makes appearances on the Fox59 morning show.
I know that you’ll love her easy to prepare recipes just as much as I do, so please stop over and visit her blog!
You can find her recipes at That Skinny Chick Can Bake.
You can also find Liz on Facebook – Pinterest – Instagram and Twitter.
Liz, thank you so much for your support and friendship!
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While Heather is taking some well-deserved time off, I’m happy to pinch hit with a guest post here on Basilmomma. I’ve been a fan of Heather and her blog for a number of years. We both live in the Indianapolis area and cross paths both on-line and in real life.
This rich, cheesy mashed potato casserole was on our Easter menu last month. My family loves twice-baked potatoes and these have the same flavors conveniently baked up in a casserole dish. My German father-in-law expected potatoes for dinner every night, so it’s no surprise that my hubby is a fan of spuds as well. I have to shake up the options and this mashed potato casserole was a delicious change from ordinary mashed potatoes.
I started by making a batch of mashed potatoes using the versatile Yukon Gold variety.
After mashing, I mixed in cream cheese, sour cream, milk, and butter, then seasoned well. Before spreading into a baking dish, a generous amount of shredded sharp cheddar cheese was added to the mix. A sprinkle of Parmesan covered the amped up mashed potatoes, then this casserole was heated in the oven.
My hubby was thrilled to see these cheesy potatoes come out of the oven. With our two 20-something-year-old sons joining us for Easter dinner, I knew they wouldn’t last long. And they didn’t! If you’re making this mashed potato casserole for smaller appetites, feel free to cut this recipe in half and bake in an 8 x 8-inch dish.
Thanks, Heather, for letting me share a recipe with your readers!
Total Servings 8 servings
10 minPrep (inc. refrigeration & rest time)
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 3 pounds Yukon Gold potatoes
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1/2 cup whole milk, warmed
- 4 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Peel and cube the potatoes. Place in a large pot of water and bring to aboil. Add about a tablespoon of salt and cook till fork tender.
- Preheat oven to 350º and grease a 9 x 13-inch baking dish. Set aside.
- Drain potatoes and return to pot. Mash with potato masher to yourdesired consistency.
- Add the cream cheese, sour cream, warm milk and butter and mix tillcombined and butter is melted. Mix in salt and pepper. Taste and adjust seasonings as needed.
- Mix in the shredded sharp cheddar, then add the mixture to the prepareddish. Smooth the top with an offset spatula. Sprinkle with Parmesan.
- Bake for about 30 minutes or till hot and lightly browned. Serveimmediately.
I hope you enjoy this cheesy mashed potato casserole!
Some dishes that would be perfect to serve with this cheesy mashed potato casserole:
One Skillet Turkey Breasts with Honey Mustard Sauce
Comments
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