Description
The coziest, creamiest, cheesiest baked mashed potato casserole you’ll ever make. This recipe is pure comfort food, perfect for holidays or any weeknight!
Ingredients
Scale
- For the Potatoes:
- 4 lbs Russet potatoes, peeled and cubed
- 1 tbsp salt, for the boiling water
- 1/2 cup unsalted butter, softened
- 1 cup whole milk, warmed
- For the Cheesy Creaminess:
- 8 oz cream cheese, softened
- 1 cup sour cream
- 3 cups sharp cheddar cheese, shredded and divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Finishing Touches:
- Fresh chives, chopped for garnish
- Cooked bacon bits (optional)
Instructions
- Boil the Potatoes: First thing’s first, get those potatoes ready. I give them a good scrub, peel them (or don’t, if you like a more rustic vibe!), and chop them into uniform chunks, maybe 1-inch pieces. Toss them in a big pot and cover them with cold water. This is where I learned my lesson: salt the water now! Like, be generous. It makes a huge difference. Bring it all to a boil and let them cook until they’re super tender—when a fork pokes in with zero resistance. The whole kitchen starts to smell earthy and comforting at this point. It’s the best.
- Mash ‘Em Up!: Once the potatoes are fork-tender, drain them really, really well. Water is the enemy of fluffy potatoes! I let them sit in the colander for a minute to steam dry. Then, pop them back into the hot pot or a large bowl. I start by mashing them up a bit with a potato masher before adding anything else. This helps break them down without overworking them. My arm always gets tired here, but it’s a good workout, right? It’s important to do this while they are piping hot, as it makes them so much fluffier than waiting until they cool down.
- Add the Good Stuff: Okay, here comes the magic. While the potatoes are still steaming hot, add the softened butter and cream cheese. The heat will melt them beautifully. Mash everything together until it’s mostly combined. Then, pour in the sour cream and milk, and sprinkle in the salt, pepper, garlic powder, and onion powder. This is when the texture transforms from plain mashed potatoes into something ridiculously creamy and decadent. I always sneak a taste right here—you know, for quality control. It’s the best part of the whole process, honestly, so don’t skip it!
- Get Cheesy: Now for the cheese! I always shred a whole block of sharp cheddar. Set aside about a cup for the topping later. Dump the rest of the shredded cheese right into the potato mixture. Gently fold it in until it’s just melted and gooey. You don’t want to overmix here, or the potatoes can get gummy. The goal is to have glorious pockets and ribbons of melted cheese running through the fluffy potatoes. I once got distracted by my dog and overmixed it into a paste. It was still edible, but not nearly as good. So, be gentle!
- Assemble the Casserole: Grab your baking dish—a 9×13 inch one works perfectly. I give it a quick spray with cooking spray or a rub with butter to prevent sticking, because scrubbing baked-on cheese is no one’s idea of a good time. Spoon the cheesy potato mixture into the dish and spread it out into an even layer. I like to use the back of the spoon to make some little swoops and valleys on the top. This creates more surface area for the cheese to get all crispy and brown. It’s a small thing that makes a big difference!
- Bake to Golden Perfection: Sprinkle that remaining cup of cheddar cheese all over the top. Be generous! Now, pop it into a preheated oven at 375°F (190°C). Let it bake for about 20-25 minutes. You’re looking for the casserole to be heated through and the cheese on top to be melted, bubbly, and starting to get golden brown in spots. The smell that will fill your house is pure, unadulterated joy. Seriously, it’s the coziest smell in the world. Let it rest for a few minutes before diving in, if you can resist.