Baked Mashed Potato Casserole Recipe

Sour cream and cream cheese keep this mashed potato casserole ultra creamy. It's an easy make-ahead side dish that's perfect for the holidays!

Course Side Dish

Cuisine American

Keyword mashed potato casserole

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings

Calories 142kcal

Mix the creaming ingredients. Preheat the oven to 400°F. In a small bowl, mix ½ cup sour cream, 4 ounces softened cream cheese, 1 ½ teaspoons garlic powder, 1 teaspoon Kosher salt, and ½ teaspoon freshly ground black pepper. Set aside.
Boil and mash the potatoes. Add 2 ½ to 3 pounds of quartered russet potatoes to a large pot, cover with 2 inches of water, and bring to a boil. Cook for 20-30 minutes or until the potatoes are easily pierced with a paring knife and the skin begins to pull away. Drain and allow to cool just until you can handle, but are still warm. Peel the potatoes, then add to a large bowl. Use a potato masher or an electric hand mixer to blend until lumpy.
Combine the potatoes with the creamy ingredients. Add the sour cream mixture to the potatoes and beat until fluffy and smooth. Taste for seasoning and adjust to taste. Spoon the potatoes into a buttered, shallow 2-quart baking dish. Use the back of a spoon or a spatula to make wisps on top, then drizzle with the reserved 2 tablespoons melted butter and sprinkle with paprika.
Bake the potato casserole. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10-15 minutes more or until the whispy tips are tinged golden brown. Sprinkle with minced chives or parsley, and serve.