Cheesy Mashed Potato Casserole

Cheesy Mashed Potato Casserole

This is a simple make-ahead potato dish that everyone will love. I’ve cut down on the amount cheese and butter this recipe typically calls for.  Instead, I added the heartier flavours of old cheddar, parmesan cheese and salted butter to ensure this casserole is super decadent.   A little of these ingredients go a long way.

I present a lighter Cheesy Mashed Potato Casserole.

This is how you make it:

Add the raw potato chunks to a pot and top with cold water.  Bring the pot to a boi then drop the heat to simmer until the potatoes are fork tender.

Drain the potatoes then return them to the pot.

Add in the butter, milk, sour cream and then season with salt and pepper.

Mash well.

Don’t panic!  They’re going to be soupy at this point, just let the potatoes rest for a minute (perfect time to grate the cheddar!).

Add the cheese to the mashed potatoes and mix well.

Taste and just seasoning on the potatoes then transfer them to a 9 x 9 baking dish (a larger one will work too).

Top evenly with the parmesan cheese.    

Bake at 400 for 30 minutes until the potatoes are bubbling.

Serve immediately 🙂

This is a simple, lightened up, make-ahead potato dish that everyone will love. I’ve cut down on the cheese and instead added heartier flavours to ensure this casserole is super decadent 🙂

Other recipes you might like:

Easy Cheesy Cheater Scalloped Potatoes

Baked Cheesy Cauliflower with Bacon

Cheesy Stuffed Chicken Breasts with Tomatoes and Peppers

Cheesy Mashed Potato Casserole

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• Author: Lisa G Cooks
• Total Time: 1 hour 5 minutes
• Yield: 8-10 1x

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Description

This is a simple, lightened up, make-ahead potato dish that everyone will love. I’ve cut down on the cheese and instead added heartier flavours to ensure this casserole is super decadent 🙂

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Ingredients

Scale 1x2x3x

8 Medium russet potatoes, peeled and quartered 

2 tbsp salted butter

1 Cup 2% milk (use whatever you have on hand)

3/4 Cup 5% sour cream (or whatever you have on hand)

Salt, to taste

Pepper, to taste

1 Cup grated Old Cheddar

1 tbsp Parmesan cheese

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Instructions

Add the raw potato chunks to a pot and top with cold water.  Bring the pot to a boi then drop the heat to simmer until the potatoes are fork tender.

Drain the potatoes then return them to the pot.

Add in the butter, milk, sour cream and then season with salt and pepper.

Mash well.

Don’t panic!  They’re going to be soupy at this point, just let the potatoes rest for a minute (perfect time to grate the cheddar!).

Add the cheese to the mashed potatoes and mix well.

Taste and just seasoning on the potatoes then transfer them to a 9 x 9 baking dish (a larger one will work too).

Top evenly with the parmesan cheese.    

Bake at 400 for 30 minutes until the potatoes are bubbling.

Notes

1. This recipe will work with whatever potatoes you have on hand.
2. This is great to make ahead of time.

• Prep Time: 5 Minutes
• Cook Time: 60 Minutes
• Category: Side
• Method: oven
• Cuisine: American