Description
This Mouthwatering Mashed Potato Casserole combines creamy mashed potatoes with butter, sour cream, and cheese, baked to golden perfection. It’s a comforting side dish perfect for family dinners or holiday meals, featuring optional garlic and fresh herbs for added flavor.
Ingredients
Scale
Potatoes and Dairy
- 3 to 4 pounds Russet potatoes
- 4 tablespoons butter
- 1/2 cup whole milk, warmed
- 1/2 cup sour cream
- 1 large egg (optional)
- 1 cup shredded cheese, divided (optional)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- 2 tablespoons chopped chives or green onions (optional)
Instructions
- Prepare the potatoes: Peel and chop the Russet potatoes into even chunks to ensure they cook uniformly. Place them in a pot of cold salted water and bring to a boil. Cook the potatoes until they are fork-tender, which usually takes about 15 to 20 minutes.
- Drain and dry: Thoroughly drain the cooked potatoes and return them to the pot. Heat them gently on low to remove any excess moisture, which helps achieve a better mash consistency.
- Mash the potatoes: Using a potato masher or ricer, mash the potatoes until smooth without lumps for a creamy texture.
- Add creamy ingredients: Mix in the butter, warmed milk, sour cream, salt, and black pepper. Stir well until the mixture becomes creamy and well blended.
- Incorporate egg if using: Quickly stir in the egg to help with binding and add richness to the casserole if you choose to include it.
- Fold in flavorings: Gently fold in the minced garlic, half of the shredded cheese, and chopped herbs such as chives or green onions, if desired, to evenly distribute the flavors.
- Prepare for baking: Transfer the mashed potato mixture into a buttered baking dish. Smooth the top and create decorative swirls with the back of a spoon or spatula for an appealing look.
- Add cheese topping: Sprinkle the remaining shredded cheese evenly over the top of the casserole to create a golden cheesy crust during baking.
- Bake the casserole: Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the top turns golden brown and bubbly.
- Rest and garnish: Allow the casserole to rest for 10 minutes after baking. Garnish with additional chopped chives or a sprinkle of black pepper before serving for extra flavor and presentation.
Notes
- For extra flavor, roast the garlic before adding it to the mash.
- Use low-fat sour cream or milk for a lighter version.
- Russet potatoes are preferred for their fluffiness, but Yukon Gold can also be used.
- Make sure to dry the potatoes well after draining to avoid watery casserole.
- This dish can be prepared a day ahead and reheated before serving.
