MASHED POTATO CASSEROLE
Mashed Potato Casserole is a great recipe! We love potatoes “fixed” this way and you can do so many different variations. Great for holidays or just anytime. Every time I have ever taken this easy casserole to a gathering I have come back with an empty pan. It’s just that good!
Ingredients Needed for Mashed Potato Casserole:
Large potatoes, peeled
Salt
Butter or margarine
Cream cheese
Sour cream
Evaporated milk
Black pepper
Onion flakes
Garlic powder
Monterey Jack cheese, shredded or cheese of your choice
Paprika
Recipe Notes: You could also add chopped bacon or ham, regular onions, or green onions to this dish. You can use whatever cheese your family loves. I have made it with all different kinds and it’s always a hit!
Recipe Comments: “I served this as a side to Bang Bang Chicken. I needed a mashed potato that wasn’t boring and could stand alone. This was it. Absolutely perfect!”-Deb
“I took this to work for a Thanksgiving meal and everyone raved about it!”-Sarah
If you like this recipe, you may want to try our cheesy crockpot potatoes.
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking, and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
Mashed Potato Casserole
Ingredients
- 7 or 8 large potatoes peeled
- 1 teaspoon salt
- 4 tablespoons butter or margarine
- 4 ounces cream cheese
- 1/4 cup sour cream
- 1/2 cup evaporated milk
- 1/2 teaspoon black pepper
- 1 teaspoon onion flakes
- 1/4 teaspoon garlic powder
- 1 to 2 cups Monterey Jack cheese blend shredded or cheese of your choice
- 1 teaspoon paprika
Instructions
- Boil the peeled potatoes, drain and mash with the salt, butter, cream cheese, sour cream, milk, pepper, onion flakes and garlic.
- Spread mashed potatoes into a sprayed casserole dish and sprinkle with shredded cheese and paprika.
- Bake in preheated 375 degree oven, uncovered, for 30 to 35 minutes.
Notes
Don’t Forget to Pin our Mashed Potato Casserole recipe!
Follow us on Instagram!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I’m looking forward to making this for Thanksgiving. Seven to eight large potatoes seems like a lot for the casserole dish. Can you give an amount of mashed I will need? The potatoes in our store can run quite large. Thank you so much.
It goes in an 8X8 baking dish, so I would guess about 5-6 cups of mashed potatoes.
Does the size of the casserole dish matter?
Not really, we make it in an 8×8 or a 2 quart casserole dish.
Wondering if you have a potato casserole recipe using a bag of cubed potatoes instead of mashed potatoes. Wondering how you would need to alter from the mashed potato casserole. Thank you.
This recipe is with cubed potatoes: https://thesouthernladycooks.com/cheesy-potato-casserole/
Hello ladies. I was wondering if I could incorporate equal parts turnips to potatoes for this recipe or would it be too runny? Thank you, plan on making it for Christmas dinner!
I can’t advise because I’ve never made it that way. It sounds great! Good luck!
Good morning ladies. I am going to fix this for Thanksgiving. Do you think it would work in a crockpot? I’m making it either way, just wanting your thoughts. Wonderful site. Your recipes always turn out marvelous with no leftovers. Happy Thanksgiving
Yes, I think you could do it in a crock pot, I don’t know if the cheese would brown the way it does in the oven but if that doesnt bother you, than go for it! Happy Thanksgiving.
My new favorite potatoes !
Do you cover the dish in the oven?
The recipe states, “Bake in preheated 375 degree oven, uncovered, for 30 to 35 minutes.” You do not cover it. Thanks!
Do you hand mash or use a mixer?
Hand mash.
What kind of potatoes did you use? This looks great and I can’t wait to make it.
You can use any you like, we use just russet potatoes.
Finally made this today for a quarantine Christmas dinner! It reminded me of twice baked potato stuffing! Awesome! And comforting!
I need to make this ahead of time for Thanksgiving and freeze it. Would you recommend freezing before or after baking it? Thank you!
~ Janna
I would bake it first, but I have never frozen this so can’t say exactly how it would turn out. I would think it would freeze okay.
What size casserole dish did you use?
What size dish did you use for your
mash potato casserole?
Just a 2 quart casserole dish, or whatever it will fit in.
I served this as a side to Bang Bang Chicken. I needed a mashed potato that wasn’t boring and could stand alone. This was it. Absolutely perfect!
Wonderful! So glad it was such a hit! My family loves this one too.
How many people does this serve? Want to make for thanksgiving 15 people but not sure if I should double or triple the recipe
It makes 6-8 servings, so I would definitely double it.
Have you tried replacing the potatoes with cauliflower since that’s the new trend?
I never have tried it with cauliflower.
Could you refrigerate this overnight?
Can I just use regular milk?
Yes, you can do that Selina.
Can you prep this ahead and freeze it?
I have not tried freezing it but see no reason why you couldn’t, Amanda.
Do you think instant potatoes (reconstituted) would work in this recipe?
Honestly Judy I have never made instant potatoes, so I can’t say. Sorry.
Making them tomorrow night! Can’t wait! IS a glass dish ok to use? (Pyrex)
Yes, it is ok.
Thank you for not putting a bunch of needless pictures or videos or more pages to view before actually seeing the recipe itself. This is why I like your FB posts so much more than the others. I am certainly going to download and try this one.
You’re very welcome. Have a great day!
We feed the high school football team before games on Friday night. I made this, doubled the recipe, & needless to say, came home with an empty bowl.
So happy to hear everyone enjoyed this recipe, Carolyn! Thank you for letting me know. That’s a lot of mashed potatoes! Have a great week ahead.
I have not tried it Beverly but see no reason why you couldn’t do both.
Looks good
Can you make this ahead of time? Say earlier in the day
Yes, you could, Meghan.
I have leftover mashed potatoes I’d like to use. How many cups would that be?
I don’t use leftover mashed potatoes in this casserole. You will just have to use your own judgement Kristi. You might try the mashed potato biscuits that use leftover mashed potatoes, too. https://thesouthernladycooks.com/2013/01/06/mashed-potato-biscuits/
Thank you for all your delicious recipes!
I tried this a few months back, after seeing the recipe by FB. I loved it – Absolutely delicious!!! I live in Germany and all cheese types are not readily available…but cheddar is…works just fine!
About what size casserole dish? i would love to make this for an event we are having at church.
2 to 3 quart dish should do it, Gloria.
Yes, you could do that Mark.
I could go for some of those anytime!
It looks delicious! I’ll have to give it a try!
I had this kind of Mashed potatoes at a party in Indianapolis, IN several years ago, and believe me, it was the best mashed potatoes I ever had. Thanks Southern Lady Cooks. Very happy to finally get the recipe. LOVE IT.
Are onion flakes dehydrated onions?
Yes, they are Kathy.
We call that cheese and potato pie here in the UK, yum
Hi Helen, So happy to hear from you and hope all is well. It has been a long, hot, dry summer here. I love this casserole but I love anything with potatoes. Love and hugs, Judy
What a great variation…especially the onion flakes…. Thank you for posting!
Is monteray jack a mild cheese or tangy coz we dont have that here in Australia so i need to find a substitute for it ?
It is pretty mild. Any cheese would do in this recipe that you like.
Hey Liz, try Red Cheddar. It should be fairly close to Monterrey Jack.
I could live on just mashed potatoes, especially this recipe!!
I basically make this same recipe, but mix in a beaten egg and pimentos (and the cheese) to the potatoes before baking. They puff up nicely. My mother would always fix them this way, expecially for holidays.