Creamy Baked Mashed Potato Casserole Recipe Is Pure Wow (5 Ingredients, 35 Minutes) Casseroles Side Dishes Dinner Vegetables Vegetarian Gluten-free Low Sodium Recipes

At 30Seconds, we love our mashed potatoes. But what's more fun than mashed potatoes? Mashed potato casseroles! Potato casseroles come in so many varieties, shapes and sizes. From a loaded mashed potato casserole to Mexican potato casserole to Amish mashed potato casserole to funeral potatoes, there is a casserole made with potatoes to make everyone happy. 

This easy mashed potato casserole starts with sour cream mashed potatoes and ends with baked cheesy goodness. The gluten-free mashed potatoes are made with boiled Yukon gold potatoes, butter, sour cream and whole milk or half and half. The low-sodium potatoes are mashed then spooned into a casserole dish. After topping the creamy mashed potatoes with cheddar cheese, they are baked for a few minutes to melt the cheese. The result? A creamy baked mashed potato casserole that's pure wow!

Serve this cheesy potato casserole as a side dish with almost anything. This casserole travels well for potlucks, cookouts and family dinners.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 35 minutes
Servings: 9

Ingredients

• 3 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1/2 cup (1 stick) butter, cut into pieces
• 3/4 cup sour cream
• 2/3 cup whole milk or half and half
• 1 cup grated cheddar cheese

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Saucepans
• Baking Dishes
• Mixing Bowl
• Nonstick Cooking Spray
• Airtight Containers
• Kitchen Towels
• Casserole Dish
• Pepper Grinder
• Box Grater

Recipe Notes

• You could use russet potatoes for this casserole recipe, but Yukon gold potatoes do have a special buttery flavor that adds a lot to the dish. 
• The recipe calls for peeling the potatoes, but if you like the peel, leave it on. 
• You could use other cheeses instead of cheddar like Gruyere, Swiss, Monterey Jack or provolone.
• Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it: 

1. Boil the potatoes in salted water in a large pot until just tender, about 15 to 20 minutes. Drain and return to pot. Over low heat, cook out the excess water.
2. Add the butter, sour cream and milk. Over low heat, mash the potatoes until desired consistency. Season with salt and pepper. 
3. Pour the potatoes into a shallow casserole dish. Top with the cheese. Bake in a preheated 350-degree F oven until cheese has melted, about 5 to 10 minutes. Garnish with chopped parsley or fresh chives, if desired. 

Nutrition Facts Per Serving

Calories: 130

Total Fat: 10.2g

Saturated Fat: 6.4g

Cholesterol: 28mg

Sodium: 110mg

Total Carbohydrate: 6.1g

Dietary Fiber: 0.8g

Total Sugars: 0.8g

Protein: 3.9g

Vitamin D: 7mcg

Calcium: 102mg

Iron: 0mg

Potassium: 170mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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