Creamy Mashed Potato Casserole
Transform your classic side dish into a crowd-pleasing masterpiece with this Creamy Mashed Potato Casserole! Made with buttery russet potatoes, tangy cream cheese, and a touch of sour cream for ultimate creaminess, this recipe is baked to perfection with a gooey cheddar cheese topping and a golden, crispy panko breadcrumb crust. The garlic-infused mashed potatoes bring rich flavor to every bite, while the simple breadcrumb-and-oil mixture adds a delightful crunch. Perfect for holidays, potlucks, or weeknight dinners, this comforting casserole pairs beautifully with roasted meats or fresh vegetables. Ready in just an hour, this recipe is an irresistibly cheesy and savory upgrade to traditional mashed potatoes that will quickly become a family favorite.
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Recipe Information
Ingredients
- 5 large russet potatoes
- 6 tablespoons unsalted butter
- 4 ounces cream cheese
- 0.5 cup sour cream
- 0.25 cup whole milk
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 cup shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons parsley (optional, for garnish)
Instructions
Peel and chop the russet potatoes into 1-inch chunks.
In a large pot, add the potatoes and cover them with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Preheat your oven to 375°F (190°C).
Drain the potatoes and return them to the pot. Mash the potatoes using a potato masher until smooth.
Add the butter, cream cheese, sour cream, and milk to the mashed potatoes. Stir until the mixture is creamy and well combined.
Season the mashed potatoes with salt, black pepper, and garlic powder. Mix well.
Transfer the mashed potato mixture to a greased 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the mashed potatoes.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are lightly coated. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped parsley before serving for added color and flavor.
Nutrition Facts
Calories |
3409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 34.1 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1409 mg | 108% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 8692 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
