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

Author: Jennifer Stewart

Equipment

4-Piece 12 Quart Pot Cooker Steamer Stainless Steel
9 x 13 Baking Dish Ceramic Casserole Dish, White

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 9x13 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.

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