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+ servings

White Cheddar Mashed Potato Casserole

This White Cheddar Mashed Potato Casserole will change the way you think of mashed potatoes forever in a good way.
Course Side Dish
Cuisine American
Keyword Casserole, MAshed Potatoes
Servings 12


  • 5 lbs Russet Potatoes Peeled and washed
  • 2 sticks Butter
  • 2 tbsp White Cheddar Powder
  • ¾ cup Sour Cream
  • ¼ cup Heavy Cream
  • 3 tbsp Kosher Salt for potato water
  • ¼ cup Scallons Optional


  • Wash and peel the potatoes. 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 for about 25-30 minutes until fork tender.
    5 lbs Russet Potatoes, 3 tbsp Kosher Salt
  • 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.
    5 lbs Russet Potatoes, 2 sticks Butter
  • Next add the sour cream, white cheddar powder and heavy cream. Fold the ingredients together until smooth using a rubber spatula.
    5 lbs Russet Potatoes, 2 tbsp White Cheddar Powder, ¾ cup Sour Cream, ¼ cup Heavy Cream
  • 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