Out with boring old mashed potatoes and in with a cheesy, creamy Mashed Potato Casserole that will be the best part of any meal! This recipe is a great way to upgrade a boring side dish into something everyone will love.

spoon with a scoop of mashed potatoes and breadcrumbs

Mashed Potato Casserole Recipe

This loaded mashed potato casserole is the perfect side dish to make ahead of time for those busy weeknights.

You can’t beat cheesy mashed potatoes topped with panko crumbs and baked until crispy and brown on top.

Potatoes are like chicken in that you can reinvent them! I love this Dickey’s potato casserole and this chicken potato broccoli casserole. And this is a great way to use up leftover potatoes and make a filling dish that everyone loves.

This potato recipe is also perfect for feeding a crowd at your next holiday meal, or bringing to the weekly potluck with you. If you want some with a kick, check out these horseradish mashed potatoes.

Ingredients Needed

Potatoes – Russet potatoes are best but you can use Yukon Gold or even baby reds.
Sour cream – Full fat, light, or fat free work well. You can sub Greek yogurt too.
Panko crumbs – Sub any bread crumb you like, Even gluten free.
Cheese – A sharp cheddar cheese is great! I personally love Emmentaler for the nutty flavor.
Kitchen staples – Milk, large egg, unsalted butter.

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mashed potatoes in a pot with sour cream and butter

mashed potatoes in a yellow pot with shredded cheese

How to Make Mashed Potato Casserole

Preheat oven to 375 degrees F. Prepare 9×13 casserole dish with spray. Boil the potatoes until fork tender.
Drain the potatoes and return them to your pot. Gently mash the potatoes.
Add in sour cream, milk cheese, and 4 tablespoons of butter. Stir. Season with salt and pepper.

creamy potatoes spread in a white rectangle dish with a blue napkin

unbaked casserole in a white dish with a wood spoon

Spread potato mixture into prepared baking dish prepped with cooking spray.
Combine panko and melted butter. Layer the buttered bread crumbs over the mashed potatoes.
Bake at 375 degrees F for 20 minutes or until hot and the top is golden brown. Remove and enjoy.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

close up of bread crumbs on a white dish

Serving Suggestions

Mashed potatoes go with just about everything! I like to serve mine with chicken, pork chops, and some veggies like green beans, and brussels sprouts.

If you don’t need to keep it vegetarian, you can’t beat adding some bacon to it:)

How long does it last?

Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove top until warmed through.

Can I make it ahead of time?

This is perfect for making ahead of time! Prep and bake. Cool completely and store in the fridge. If I am making it for a dinner later in the week, I will leave off the panko topping and add it fresh when I am reheating it.

Instead of a 9×13 dish, make it in two 8×8 casseroles and freezer for later!

Can I freeze it?

This casserole can definitely be frozen instead of baked right away, and will stay good in the freezer for up to 2 months.

To reheat the frozen casserole, simply take it out of the freezer and stick it in the oven to bake at 350 degrees for 20 minutes, or until it is heated all the way through.

If you notice that your potatoes are a little drier than you would like, add some broth, water, or milk until they are creamy again.

overhead of baked casserole with scoop missing

Tips for the Best Casserole

Yukon Gold potatoes are great for this too with a rich yellow color and buttery flavor.
If using leftover mashed potatoes, combine everything in a large bowl for mixing.
Want to spice up the flavors of this casserole a little more? You can add in garlic powder or garlic salt for more of a kick!
Sharp cheddar cheese adds a great contrast to the creamy potatoes.
If you want the creamiest mashed potatoes, add in some cream cheese to make the consistency thicker and a more rich flavor.
For my cheese lovers out there, you can add a cup of cheddar cheese on top with your panko crumbs, giving this casserole a gooey and melty topping that will be a hit for any big cheese lovers.
Don’t forget to salt your cold water when cooking your potatoes to give them some extra flavor!
You can make this baked potato casserole in the slow cooker too.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

This cheesy Mashed Potato Casserole is a great recipe that is sure to be your new favorite, whether you’re making it for a family get together, holiday dinner, or just want something to prepare ahead of time for weeknight dinners with your family.

closeup of scoop missing from casserole in a white dish

Mashed Potato Casserole

This cheesy Mashed Potato Casserole is a great recipe that is sure to be your new favorite side dish.

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Course: Vegetarian

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 242kcal

Author: Jennifer Stewart

Equipment

Ingredients

5 large Russet potatoes roughly 3 pounds
1/2 cup sour cream
1/2 cup milk
1 large egg beaten
6 tablespoons butter divided 4 tbsp + 2 tbsp
1 cup panko crumbs
4 ounces cheddar cheese shredded

Instructions

Preheat the oven to 375F. Prepare a 9×13 casserole dish with cooking spray.
Peel and dice the Russet potatoes. Place the potatoes in a large pot and cover with cold water.
Stir in 2 teaspoons salt if desired.
Bring the water to boil over high heat and cook until the potatoes are fork tender. Drain and return potatoes to the pot.
Gently mash the potatoes with a potato masher or large fork until most of the large pieces are gone.
Stir in the the milk, sour cream, beaten egg, cheese, and 4 tablespoons of butter. Mix to combine. Season with salt and pepper as desired.
Spread the potato mixture in the prepared baking dish.
In a small bowl, combine the panko with 2 tablespoons of melted butter. Sprinkle the buttered panko crumbs over the mashed potatoes.
Bake at 375F for 15-20 minutes or until the potatoes are hot and the top is golden brown.
Remove from the oven and enjoy!

Notes

Yukon Gold potatoes are great for this too with a rich yellow color and buttery flavor.

If using leftover mashed potatoes, combine everything in a large bowl for mixing.

Want to spice up the flavors of this casserole a little more? You can add in garlic powder or garlic salt for more of a kick!

Love onions? Add in some onion powder to more flavor.

Sharp cheddar cheese adds a great contrast to the creamy potatoes.

If you want the creamiest mashed potatoes, add in some cream cheese to make the consistency even thicker and more rich.

For my cheese lovers out there, you can add a cup of cheddar cheese on top with your panko crumbs, giving this casserole a gooey and melty topping that will be a hit for any big cheese lovers.

Don’t forget to salt your cold water when cooking your potatoes to give them some extra flavor!

You can make this baked potato casserole in the slow cooker too!

The original recipe first appeared on Leftovers Then Breakfast.

Nutrition

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