Mashed Potato Casserole Recipe -
Mashed Potato Casserole Recipe

Mashed Potato Casserole

Recipe by  

"Wake up your mashed potatoes with Cheddar cheese, sour cream, chives, and a topping of fried onions and bacon. It's like a stuffed potato in a casserole dish!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    40 mins

    1 hr 10 mins


  1. Heat the oven to 325 degrees F. Butter a 1 1/2-quart casserole dish.
  2. Place potatoes in a 3-quart saucepan; cover with cold water. Add 1 tablespoon of salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes or until fork-tender. Drain the potatoes. Put pan back on burner for 1 minute, shaking the pan until the potatoes are dry. Mash the potatoes with potato masher or mixer. Add the butter, sour cream, cheese, chives and remaining 1/2 teaspoon salt. Mash or stir until mixed well.
  3. Spoon the mixture into a casserole dish. Bake the potatoes for 20 to 25 minutes or until hot. Remove from oven and sprinkle with onions and cooked bacon pieces. Return the dish to the oven and bake for an additional 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2011

Very easy--which I appreciated. To make it a little lighter, I only used a scant quarter cup of reduced-fat sour cream and a scant quarter cup of plain fat free yogurt. I only used a pinch of salt. To add a little more flavor, I did stir in a teaspoon each of onion/garlic powder. The french fried onions and bacon on the top was awesome. We ate every bit of this. GREAT with meatloaf.

Most Helpful Critical Review
Sep 23, 2011

VERY rich! Would only add half the butter and half sour cream.

Jul 25, 2011

The potatoes were really good. I will mix the bacon and onions into the potatoes next and see how that turns out.

Apr 19, 2011

Was a huge hit with the family! Very tasty dish to go with about anything!

Nov 28, 2012

This makes up ahead of time really well. I took it up to the point of baking, the day before Thanksgiving and I cooked and crumbled bacon and left in plastic baggie the day before as well. Thanksgiving day pulled it out of refrigerator an hour before placing in oven, added about a 1/4 of milk and mixed, then cooked for 30 minutes at 325 then topped with additional cheddar, bacon and onion rings, cooked for another 5 minutes then turned off oven and let it sit there until time to put it on the table ( another 30 minutes ). Rave reviews from everyone.

Nov 23, 2012

I doubled the recipe and it fit into a 9 X 13 casserole dish perfectly. I didn't quite have the full two cups of sour cream but really it was just fine with less. I didn't pre-melt the butter, just put a room temperature stick in and mashed with the potato masher. I put the garden fresh chives and crispy bacon in the potatoes and then topped with a bit more cheddar and the french fried onions the last five minutes of baking. (Just a tip, boil the potatoes in chicken broth for added extra flavor)

May 29, 2011

DELICIOUS! Simple, easy to put together and was enjoyed by everyone!

Jan 04, 2012

This recipe earned rave reviews from my kids, my wife, and my mother in law! It was very easy to make and tastes wonderfully.


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 2007 mg
  • 80%

* Percent Daily Values are based on a 2,000 calorie diet.

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