Description
Creamy, cheesy, and loaded with comfort, this baked mashed potato casserole is the ultimate side dish. Perfect for holidays or weeknight dinners, it features buttery Yukon Gold potatoes blended with sour cream and cream cheese, then baked with cheddar until golden on top.
Ingredients
3 pounds Yukon Gold potatoes, peeled and chopped
½ cup unsalted butter
1 cup sour cream
4 ounces cream cheese
½ cup whole milk
1 ½ cups shredded cheddar cheese, divided
1 teaspoon garlic powder
1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large pot, boil chopped potatoes in salted water until fork-tender (15–20 minutes). Drain well.
3. Return potatoes to the warm pot. Add butter, cream cheese, sour cream, milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Use a hand mixer for extra fluffiness, if desired.
4. Fold in ¾ cup of the shredded cheddar cheese.
5. Transfer mashed potatoes to prepared baking dish. Spread evenly and use a fork to create textured ridges.
6. Sprinkle remaining cheddar cheese over the top.
7. Bake for 25–30 minutes or until the top is golden and lightly crisp.
8. Garnish with fresh thyme before serving, if desired.
Notes
For a make-ahead option, assemble and refrigerate up to 2 days in advance, then bake when ready.
Use Yukon Gold potatoes for the creamiest texture, but Russets work in a pinch.
Want a flavor boost? Add bacon bits or roasted garlic before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg