Description
Creamy mashed potatoes baked with sour cream, cheese, and butter, then topped with more cheese and optional toppings like bacon and green onions for a rich and comforting casserole dish.
Ingredients
Scale
- 3 lbs russet potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/2 cup milk (more as needed)
- 4 tbsp unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese, divided
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: 1/2 cup cooked crumbled bacon
- Optional: 1/4 cup chopped green onions
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Place peeled and cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes or until fork-tender.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with sour cream, milk, melted butter, garlic powder, salt, and pepper until smooth and creamy. Add more milk if needed for desired consistency.
- Stir in 1 cup of shredded cheddar cheese.
- Spoon the mashed potato mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top. Add bacon and green onions if using.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and the casserole is heated through.
- Let cool for a few minutes before serving.
Notes
- For extra richness, add cream cheese or an extra dollop of sour cream.
- This dish can be made ahead and refrigerated—just bake slightly longer when ready to serve.
- Use leftover mashed potatoes to save time.
- Try with other cheeses like Monterey Jack or Gruyère for variety.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 310
- Sugar: 2g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg