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The Ultimate Creamy Baked Mashed Potatoes Casserole

A serving of cheesy baked mashed potatoes being lifted by a fork, showing dramatic cheese pulls.
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You can make truly delicious, velvety mashed potatoes that bake up perfectly. This recipe delivers a rich, cheesy side dish that avoids gummy texture and is ideal for holiday dinners or comfort food cravings.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 8 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely. Return them to the hot, empty pot over low heat for one minute, shaking occasionally, to dry out any excess moisture. This step helps prevent gummy potatoes.
  4. Remove the pot from the heat. Add the butter pieces, milk, and cream cheese. Mash the potatoes until they are mostly smooth.
  5. Stir in the sour cream, 1 cup of shredded cheddar cheese, salt, and pepper until everything is combined and creamy. If using, fold in the crumbled bacon.
  6. Spread the mashed potato mixture evenly into the prepared baking dish.
  7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  8. Bake for 20 to 25 minutes, or until the potatoes are heated through and the cheese topping is melted and lightly golden brown.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For the creamiest texture, use a potato ricer or a hand masher instead of an electric mixer. Overmixing develops starch and makes potatoes gluey.
  • You can prepare this cheesy mashed potato casserole up to 24 hours ahead. Cover and refrigerate after step 6. Add 10-15 minutes to the baking time if baking from cold.
  • Use Yukon Gold potatoes for a naturally buttery flavor.

Nutrition

Find it online: https://yumdrizzle.com/baked-mashed-potatoes-creamy-casserole-recipe/