A cheesy, creamy, baked mashed potato casserole that’s perfect for ANY holiday or just a special meal with family and friends. 🙂
Sometimes it’s the simplest recipes that are the best, aren’t they? My family has long tried to find the best cheesy potato recipe because everyone loves them. My sister is pretty much the biggest cheesy potato fan I know, and my husband is pretty much the biggest mashed potato fan I know, so this is a dish to please them both!
Regular ‘ole mashed potatoes aren’t my favorite Thanksgiving side dish of all time, but add in a bunch of cheddar and parmesan, and you make this girl veryyy happy! All that cheese + some sour cream or greek yogurt jazz up plain mashed potatoes, but it’s the baking of them that take this dish over the edge! I don’t know what it is about baking dishes but that just adds an extra layer of deliciousness to the final product… especially when there’s cheese involved. Think about stovetop mac & cheese vs. baked mac & cheese. I’m right, aren’t I? There’s just no competition! Baked wins every single day. 🙂
I’ll admit that some may take issues with this dish because it’s not traditional enough… and there isn’t even any butter in it [gasp!]. But all the cheese and sour cream sure makes up for it. One of the best parts about this creamy ‘n cheesy side dish is that you can make it ahead AND it reheats beautifully in the microwave. Regular mashed potatoes can get kinda weird after the microwave but these absolutely do not! Have I convinced you to make them yet?!? I sure hope so, because they’re pretty much the tastiest version of mashed potatoes I’ve ever enjoyed and I bet you will too!
one year ago: Pumpkin Pie Peanut Butter Cups
two years ago: Chipotle-Cilantro Mashed Potatoes
three years ago: Pumpkin Spice Cream Cheese
four years ago: Crockpot Saucy Italian Chicken
five years ago: Layered Taco Dip
Mashed Potato Casserole
from The Kitchn
Ingredients:
- 3 pounds russet potatoes, peeled and cubed
- 8 ounces sour cream or plain yogurt [regular or greek]
- 1/2 cup half and half or milk
- 8 ounces sharp cheddar cheese, grated
- 2 large shallots, minced – about 1/2 cup
- freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees F. Place potatoes in a large stock pot, cover with water, and bring to a boil. Cook until potatoes are tender, when a fork easily pierces through. Drain and return potatoes to pot.
Off heat, add sour cream and half and half to potatoes, then stir to combine. Use a potato masher to smash until desired texture is achieved. Stir in cheddar, shallots, and pepper. [If desired, shallots could be sauteed in butter or olive oil for a few minutes to soften.]
Transfer potatoes to a medium baking dish – a 10 inch round, 8×8 square, or the like, at least 2.5 quarts. Bake for 30 minutes or until hot. Sprinkle with Parmesan and extra freshly ground black pepper, and broil for about 2 minutes until golden brown.
Notes:
Dish can be prepared up until the baking step up to 24 hours in advance. Let dish come to room temperature for at least 30 minutes before baking.
If desired, shallots could be sauteed in butter or olive oil for a few minutes to soften before adding to the potatoes. The flavor was fine when raw, but even though they were minced small, we found them a little crunchy, especially the ones that were left on the top of the dish.
The Pajama Chef 