Mashed Potato Casserole

This cheesy Mashed Potato Casserole is full of creamy mashed potatoes, gooey cheese, and a crispy topping.

Rate me!

Print Pin

Course: Vegetarian

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

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!

Yukon Gold potatoes are great for this too with a rich yellow color and buttery flavor.
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.
Don’t forget to salt your cold water when cooking your potatoes to give them some extra flavor!

The original recipe first appeared on Leftovers Then Breakfast.