This mashed potato casserole is creamy, cheesy, and topped with a golden, crunchy layer. It’s perfect for family dinners, holidays, or anytime you want a cozy side that can double as a main. 👇👇
Why I Love This Recipe
- Creamy mashed potatoes with a cheesy, golden topping
- Family-friendly and feeds a crowd
- Simple pantry ingredients
- Works as a main or side (great leftovers)
- Make-ahead friendly for busy weeks and holidays
What Makes a Great Mashed Potato Casserole
- Use starchy potatoes like russet or Yukon gold for fluff and creaminess
- Remove excess moisture for a richer mash
- Add sour cream or cream cheese to help the dish reheat moist
- A crunchy topping (panko crumbs, bacon bits, or fried onions) adds texture
Next up – Recipe ingredients are below 👇👇
Ingredients
- 4 lb russet potatoes (or Yukon gold, peeled and cubed)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¾ cup whole milk
- ½ cup unsalted butter
- ½ cup sour cream (full fat)
- 4 oz mozzarella, shredded
- 4 oz cheddar, shredded
- 1 cup Italian panko breadcrumbs
- 2 green onions, thinly sliced
Optional:
- 4 slices cooked bacon, chopped
- ½ cup crispy fried onions
Step-By-Step Instructions 👇👇
STEP 1: Preheat Oven
Preheat to 400°F. Grease a 9×13-inch baking dish with butter.
STEP 2: Boil Potatoes
Peel 4 lbs russet potatoes and cut into 1-inch cubes. Add to a large pot, cover with cold water, and stir in 1 tsp salt. Boil 15 minutes, or until fork-tender.
STEP 3: Drain & Mash
Drain well. Return to a large bowl and mash until smooth (no large lumps).
STEP 4: Mix In Dairy & Seasonings
Stir in ¾ cup whole milk, ½ cup unsalted butter, ½ cup sour cream, 1 tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper until creamy.
STEP 5: Transfer & Add Topping
Spread potatoes evenly in the baking dish. In a bowl, combine 4 oz mozzarella, 4 oz cheddar, and 1 cup Italian panko breadcrumbs. Sprinkle evenly over the potatoes.
STEP 6: Bake & Serve
Bake 30 minutes, until golden and the cheese is melted. Top with 2 sliced green onions. Rest 5 minutes, then serve.
Recipe Tips
- Use starchy potatoes (russets) for fluffy, creamy mash.
- Start in cold water so potatoes cook evenly.
- Mash by hand or with a ricer—don’t overmix or they can turn gluey.
- Make ahead: assemble, cover, refrigerate; bake when ready.
- Broil 1–2 minutes at the end for extra crisp topping.
Variations and Substitutions
- Cheese swaps: Gruyère, fontina, smoked provolone
- Toppings: mix panko with bacon, fried onions, or herbs
- Butter alternative: Use plant-based margarine if needed
- Milk options: Whole milk, half-and-half, or non-dairy milk
- Mix-ins: Fold in garlic sautéed spinach, roasted garlic, or cooked bacon
How to Make Ahead & Reheat
- Assemble the casserole, cover, refrigerate 1–2 days before baking
- Let it come to room temperature before baking
- Reheat leftovers in the oven or toaster oven to keep topping crisp
- Microwave is okay, but add splash of milk to loosen the mash
How To Store Leftovers
- Fridge: Store covered 4–5 days.
- Reheat: Oven or toaster oven for a crisp top; microwave for quick heat.
- Freeze: Can freeze after baking (topping softens slightly).
Serving Suggestions
These pair well with grilled meats, chicken, roast turkey, or meatloaf. Use as a cozy main with sautéed green beans. Add roasted vegetables or a crisp salad to balance richness.
Serve with gravy, herbed butter, or a drizzle of olive oil.
FAQs
It’s meant as a side, but loaded versions with bacon or meat make it hearty enough for a main.
You can, but freshly shredded cheese melts better and gives richer texture.
Yes. Assemble unbaked 24–48 hours in advance and bake later.
It removes excess starch that can cause gummy texture when cooked.
Yes, non-dairy milk or cream work. Use unsweetened versions and adjust richness.
Ingredients
- 4 lb russet potatoes - about 7–8 medium to large, before peeling
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¾ cup whole milk
- ½ cup unsalted butter
- ½ cup sour cream - full fat
- 4 oz mozzarella - shredded
- 4 oz cheddar - shredded
- 1 cup Italian panko breadcrumbs
- 2 green onions - thinly sliced
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish with butter.
- Peel potatoes, cut into 1-inch cubes, and boil with 1 tsp salt for 15 minutes or until fork-tender.
- Drain well. Mash until smooth.
- Stir in milk, butter, sour cream, garlic powder, onion powder, and black pepper until creamy.
- Spread into baking dish. Top with mozzarella, cheddar, and breadcrumbs.
- Bake 30 minutes, until golden and melted. Top with green onions and serve.
Recipe Notes:
- Use starchy potatoes (russets) for fluffy, creamy mash.
- Start in cold water so potatoes cook evenly.
- Mash by hand or with a ricer—don’t overmix or they can turn gluey.
- Broil 1–2 minutes at the end for extra crisp topping.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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