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Mashed Potato Casserole

This potato casserole is a perfect side for a summer barbecue because it can be prepped the day before. First potatoes are peeled and chopped then boiled. After cooling the potatoes are mashed and mixed with butter, sour cream, milk, garlic powder and salt. Then shredded cheddar cheese is mixed in before spreading the mixture into a baking dish. Next a mixture of butter and panko bread crumbs is sprinkled on top with more shredded cheese. The casserole is baked until the cheese is melted.
Course Side Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings 10 people

Ingredients

  • 3 lbs russet potatoes
  • Water
  • 7 tbsp butter
  • ¾ cup sour cream
  • ¼ cup milk
  • ½ tsp garlic powder
  • ¾ tsp salt
  • 1 cup cheddar cheese shredded

Topping

  • ¼ cup Panko breadcrumbs
  • 1 tbsp butter
  • 2 tbsp chives chopped
  • 5 strips bacon cooked
  • ½ cup cheddar cheese shredded

Instructions

  1. Peel and chop the potatoes. Add to a large pot. Cover with water and heat over high heat, boil the potatoes in the water about 20 minutes or until softened.
  2. Preheat the oven to 350 F.
  3. Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder and salt. Mix with a potato masher or use an electric mixer.
  4. Add the shredded cheese and stir to combine.
  5. Spray a 2 quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.

  6. In a small saucepan add the tablespoon of butter and Panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.

  7. Top with shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
  8. Top with bacon and chives if desired. Serve warm and enjoy!

Recipe Notes

Make ahead: Cook the potatoes and mash them according to the directions, add the cheese and then add to the casserole dish. Cover and bake the next day after adding the topping ingredients.