Easy & Cheesy Mashed Potato Casserole

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 genius way of upgrading a basic side dish into an utterly delicious main course that will be a hit with anyone who tries it.

spoon with a scoop of mashed potatoes and breadcrumbs

Mashed Potato Casserole Recipe

This loaded mashed potato casserole is the perfect main 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.

From special Thanksgiving tables, special occasion family dinners, or as a go to way to spruce up leftover potatoes, this loaded potato casserole is the best way to mix up your side dish game.

ingredients on a marble slab

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.
  • Milk – Whole, or skim work well. Half and half or heavy cream for a creamier version.
  • Egg – Choose 1 large egg for this recipe, and keep at room temperature before beating.
  • Butter – Unsalted butter is best.
  • 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.

How To Make Mashed Potato Casserole

  1. Preheat oven to 375 degrees F. Prepare 9×13 casserole dish with spray. Boil the potatoes until fork tender.
  2. Drain the potatoes and return them to your pot. Gently mash the potatoes.
  3. Add in sour cream, milk cheese, and 4 tablespoons of butter. Stir.  Season with salt and pepper.
  1. Spread potato mixture into prepared baking dish prepped with cooking spray.
  2. Combine panko and melted butter. Layer the buttered bread crumbs over the mashed potatoes.
  3. 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

What to serve with potato casserole? 

The best way to serve this casserole is with anything that you would find on the table at Thanksgiving, including turkey, green beans, biscuits and brussels sprouts.

For all my meat lovers out there, this casserole is great topped with crispy bacon and green onions, to bring more of a salty flavor to the mix.

Can I make it ahead of time?

Like most casserole recipes, this Mashed Potato Casserole can definitely be prepped ahead of time! Make sure to keep it covered in an airtight container in the refrigerator, where it will be good for up to 4 days.

One tip though is to leave the bread crumbs off the top of the casserole, which can get soggy from the temperature change and opt to add them on right before baking instead.

Instead of a 9×13 dish, make it in two 8×8 casseroles and freezer for later. It’s the perfect dish for making ahead!

Can I freeze mashed potato casserole?

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 reach the desired consistency.

How can I make sure my potatoes aren’t gummy?

Gummy potatoes are one of the hazards of making this recipe because of over processing. Make sure to cook your potatoes in a large pot until they are tender, and then take a big fork or potato masher and mash until most of the large chunks are gone.

Be mindful when mixing in the other ingredients that you aren’t over mixing to make sure you get the best potatoes possible!

overhead of baked casserole with scoop missing

Best Casserole Tips

  • 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!

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!

scoop missing from casserole with blue banner and text "mashed potato casserole"

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.

Yield: 12 servings

Mashed Potato Casserole

closeup of scoop missing from casserole in a white dish

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

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

  1. Preheat the oven to 375F. Prepare a 9x13 casserole dish with cooking spray.
  2. Peel and dice the Russet potatoes. Place the potatoes in a large pot and cover with cold water.
  3. Stir in 2 teaspoons salt if desired.
  4. Bring the water to boil over high heat and cook until the potatoes are fork tender. Drain and return potatoes to the pot.
  5. Gently mash the potatoes with a potato masher or large fork until most of the large pieces are gone.
  6. Stir in the the milk, sour cream, cheese, and 4 tablespoons of butter. Mix to combine. Season with salt and pepper as desired.
  7. Spread the potato mixture in the prepared baking dish.
  8. In a small bowl, combine the panko with 2 tablespoons of melted butter. Sprinkle the buttered panko crumbs over the mashed potatoes.
  9. Bake at 375F for 15-20 minutes or until the potatoes are hot and the top is golden brown.
  10. 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.

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    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 174mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 8g

    This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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