White Cheddar Mashed Potato Casserole

This White Cheddar Mashed Potatoes will change the way you think of mashed potatoes forever in a good way.

Creamy, smooth mashed potatoes with a nostalgic cheese flavor baked right in with a golden butter crust.

This recipe will be a huge time saver when you are cooking multiple sides and want to get your prep done ahead of time.

Why Not Just Make Mashed Potatoes?

I get it, why mess with perfection. you have been eating mashed potatoes your entire life and you see no need to screw with success.

This mashed potato casserole for me was created because of space and connivence but after the family tried it we decided that this was a better way and we never looked back.

On thanksgiving we go all out. everything is from scratch from the cranberry sauce to the green bean casserole.

You can’t exactly shoe it in with the family when you are a food blogger for a living.

Burner space is at a premium keeping the gravy on simmer and any thing else I’m keeping warm.

Making the mashed potatoes ahead and then heating them up in the oven would allow me to get one more thing done.

So when it was time to serve dinner I could just take the casserole out of the oven and serve it piping hot.

How to make White Cheddar Mashed Potato Casserole

Ingredient List

Russet Potatoes Peeled and washed
Butter
White Cheddar Powder
Sour Cream
Heavy Cream
Kosher Salt for potato water
Scallons, Optional

Instructions

Preheat oven to 350 degrees F. Wash the potatoes under cold water then place potatoes on a paper towel to dry before peeling.
Cut any larger ones so all the potatoes are roughly the same size. Place in a large pot of water with 2-3 tablespoons of kosher salt. Boil in a large saucepan for about 25-30 minutes until fork tender.
Drain the potatoes then add back into the pot or a large mixing bowl. Add 2 sticks of butter and let melt for about 1 minute then begin mashing the potatoes with potato masher
Next add the sour cream, white cheddar powder and heavy cream. Fold the ingredients together until smooth using a rubber spatula.
Once the potato mixture is smooth add to a casserole dish. If serving immediately then brush the top of the casserole with a tablespoon of butter and bake for about 15-20 minutes at 350 degrees F. Broil for the last 2-3 minutes until the top has a golden brown crust.
If waiting until later or the next day then cover and refridgerate. When ready to serve bake for about 30-45 minutes covered with aluminum foil. Uncover and broil for 2-3 minutes until golden brown.
Top with scallions and serve

Pro Tips and Variations

Prepping Ahead: Before baking you can prep this casserole up to 48 hours ahead of time. To reheat just bake in the oven at 350 degrees F for 30-45 minutes. Less for a single portion.

Storage: You can cover the casserole dish with plastic wrap and store in the fridge for about 5 days

Cheese: If you don’t have white cheddar cheese powder you can substitute any fresh shredded cheeses like provolone, parmesan or cheddar.

Bacon: Yes everything is better with bacon so if you want to fold in some crumbled bacon or sprinkle some on top its obviously gonna be awesome.

Design: To get that scalloped look on top I just sprayed a spoon with smoke cooking oil and made little marks in a scale pattern all the way around the casserole.

Draining: Make sure to completely drain potatoes before adding your other ingredients to a large bowl and mixing. This will make sure you don’t have watery mashed potatoes. If you do need to tight up the potatoes add a few ounces of cream cheese or powdered instant potatoes to tighten up the casserole.

Gravy: I always heat up some gravy in a 3-quart saucepan over medium high heat for just a few minutes until hot.

Other Ingredients you can add

This dish is great but its fairly simple. If you have an adventurous family them please go crazy and take this simple holiday side dish and turn it into the best loaded mashed potato casserole ever!!!

Parmesan Cheese
Sour Cream
Broccoli Florets
Cheddar Cheese
Green Onions
Black Pepper
Crispy Canned Onions
Panko Bread Crumbs
Cream Cheese

Frequently Asked Questions:

Will this recipe work for traditional mashed potatoes?

Definitely, This is a very standard mashed potato recipe its just baked so you just want to boil the potatoes and make everything together go right ahead and it will be amazing.

What kind of dish should I serve mashed potato Casserole In?

I have these enameled Cast Iron casserole dishes that I am in love with. They are perfect for serving and they keep the food hot. You can also use pyrex baking dishes or traditional cast iron skillets.

What type of potatoes are best for mashed potato casserole?

I normally use your basic russet potatoes. Because we want a creamy smooth casserole make sure you use a potato that you ca peel. Try to find large potatoes because they are easier to peel.

Can you use a blender to make Mashed Potatoes?

I recommend you use a hand mixer or a good old fashion potato masher to make this recipe. A blender will give you a gummy texture that is not very tasty. You can also use a food mill or a ricer to get extra smooth potatoes

Can you serve Mashed Potatoes at room Temperature?

Yes, It can be tough to serve multiple side dishes together at the same time so don’t worry if the potatoes cool down to room temperature when serving.

What to serve with Mashed Potato Casserole

This is for me the best part of the holiday season. Everyone getting together to share a big meal with lots of amazing side dishes like these creamy potatoes

Along with Ham, Deep Fried Turkey or Prime Rib just to name a few main dishes

Here are a few more side dishes that I love to serve

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