Mashed Potato Casserole

This Mashed Potato Casserole is the ultimate comfort side dish—creamy, cheesy, and perfectly fluffy without any eggs. Made with sour cream, cream cheese, and a generous sprinkle of paprika, it bakes up with a golden, buttery top that’s irresistible. It’s simple enough for weeknight dinners but special enough for your holiday table, and it can be made ahead to make hosting easier.

Prep Time10

Cook Time35

Boil potatoes20

Total Time1 5

Course: Side Dish

Cuisine: American

Servings:

Calories: 328kcal

Equipment

1 large pot to boil potatoes
1 potato masher
1 9x13 inch casserole dish or similar

Ingredients

5 lbs. russet potatoes cut into 1 or 2-inch cubes
1 cup sour cream
8 oz. cream cheese softened
½ tsp garlic salt
2 tsp salt
1 tsp black pepper
¼ cup chives finely chopped
1½ cup cheddar cheese freshly grated
Paprika to taste, a generous tablespoon or more
2-3 tbsp butter cut into 8 pieces to dot top of potatoes

Instructions

Grease a 9x13-inch casserole dish with butter. Set aside. Preheat oven to 350℉ degrees.
Boil cubed potatoes on stovetop in a very large stock pot. The smaller the potatoes are cubed, the faster they'll cook. After about 15-20 minutes, test that potatoes are fork tender. Boil a little longer if needed. Drain potatoes then add back to pot or to a large bowl.
5 lbs. russet potatoes
Add the sour cream, cream cheese, garlic salt, salt and pepper to the warm potatoes and mash with a potato masher until well mixed. Add the chives and cheese, mixing with a large spoon until fully incorporated.
1 cup sour cream, 8 oz. cream cheese, ½ tsp garlic salt, 2 tsp salt, 1 tsp black pepper, ¼ cup chives, 1½ cup cheddar cheese
Pour potato mixture into the casserole dish and spread evenly. Sprinkle a liberal amount of paprika over the potatoes and then dot with pads of butter. The more paprika and butter you add to the top, the more crisp texture and beautiful color is created as the potatoes bake.
2-3 tbsp butter, Paprika
Bake for 35-40 minutes until top is nice and dark and edges are slightly bubbly.
Serve immediately.

Notes

To make ahead:
The Mashed Potato Casserole may be assembled up to a day ahead of baking, covered and placed in refrigerator until ready to bake. You may need to bake the casserole an extra 15 minutes or so if baking after refrigeration.

Sweet paprika vs. Smoked paprika:
Regular paprika is often labeled as sweet paprika. This is the one you want for the casserole. I don't recommend using smoked paprika as it adds a deep flavor to the dish which may overpower the mashed potatoes.

Storage:
Cover and refrigerate leftovers for up to 4 days. Reheat in the microwave for individual servings or warm the whole casserole, covered with foil, in a 325°F oven until heated through.

Nutrition