Mashed Potato Casserole with Garlic and Green Chile
Elevate your comfort food game with this Mashed Potato Casserole with Garlic and Green Chile—a rich, cheesy twist on a classic side dish. Creamy mashed russet potatoes are infused with the bold flavors of roasted garlic and smoky green chile, then layered with sharp cheddar and baked to golden perfection. A touch of cream cheese adds a luscious tang, while a hint of paprika boosts both color and flavor. This easy-to-make casserole brings a Southwest flair to your table and is perfect for holiday feasts, potlucks, or weeknight dinners. Garnished with fresh chives, it’s as visually appealing as it is delicious. Prepare for rave reviews with this indulgent, crowd-pleasing dish!
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Recipe Information
Ingredients
- 3 lbs Russet potatoes
- 6 tbsp Unsalted butter
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 head Garlic
- 1 cup Green chile (roasted, peeled, and diced)
- 1.5 cups Sharp cheddar cheese (shredded)
- 4 oz Cream cheese
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Paprika
- 2 tbsp Chives (chopped, for garnish)
- 1 tsp Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the roasted garlic. Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the preheated oven for 40 minutes. Once roasted, let it cool slightly and squeeze the soft garlic out of the cloves.
Drain the potatoes and return them to the pot. Mash them with a potato masher or a ricer until smooth.
In a small saucepan, heat the butter, heavy cream, and milk over low heat until warm. Stir the warm mixture into the mashed potatoes.
Add the roasted garlic, diced green chile, cream cheese, salt, and black pepper to the potatoes. Mix thoroughly until smooth and well combined.
Transfer half of the mashed potato mixture to a buttered 9x13-inch baking dish. Sprinkle a layer of shredded cheddar cheese on top, then spread the remaining potato mixture over it. Finish with a final layer of cheddar cheese.
Sprinkle the top of the casserole with paprika for color and flavor.
Bake the casserole, uncovered, in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown on top.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped chives before serving.
Nutrition Facts
Calories |
4265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.8 g | 343% | |
| Saturated Fat | 155.7 g | 778% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4197 mg | 182% | |
| Total Carbohydrate | 364.6 g | 133% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 42.2 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2020 mg | 155% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 9202 mg | 196% | |
*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.
