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The Ultimate Creamy Baked Mashed Potato Casserole

Close-up of cheesy baked mashed potatoes with a golden-brown crust in a white casserole dish.
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Make the ultimate comfort food side dish with this recipe for creamy baked mashed potatoes. This casserole is rich, cheesy, and perfect for holidays or any time you need a crowd-pleasing, make-ahead potato dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 1/2 cup Parmesan cheese, grated
  • 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 with cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes.
  3. While potatoes cook, warm the milk and butter together in a small saucepan over low heat until the butter is melted. Do not boil.
  4. Drain the potatoes well and return them to the hot, empty pot. Let them sit for 2 minutes to allow excess moisture to evaporate.
  5. Mash the potatoes thoroughly using a potato masher until mostly smooth.
  6. Add the softened cream cheese, warm milk/butter mixture, sour cream, 1 cup of cheddar cheese, Parmesan cheese, salt, and pepper to the potatoes.
  7. Mix everything together until the potatoes are completely smooth and creamy. Do not overmix; stop when just combined.
  8. If using, gently fold in the crumbled bacon.
  9. Spread the mashed potato mixture evenly into the prepared baking dish.
  10. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  11. Bake for 25 to 30 minutes, or until the topping is melted, bubbly, and lightly golden brown.
  12. Let the baked mashed potato casserole rest for 5 minutes before serving.

Notes

  • For the creamiest texture, use a potato ricer after boiling instead of a standard masher.
  • You can prepare this entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • This recipe works well as a make-ahead mashed potatoes option for holiday meals.

Nutrition

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