Three-Cheese Mashed Potato Casserole

Southern Living
The cheese in this mashed potato casserole is really what sets it apart from other casseroles. A blend of cheddar, muenster and cream cheese creates a dish of rich, gooey goodness.
Makes 4 servings


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4 large potatoes, peeled and cubed*
1 cup sour cream
1 (3-ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
2/3 cup milk
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup (2 ounces) shredded Muenster cheese
1 1/2 teaspoons salt
1/2 teaspoon pepper


Cook potatoes in boiling water to cover 15 minutes or until tender. Drain.

Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth. Stir in milk and remaining ingredients. Spoon into a lightly greased 2-quart baking dish. (Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.)

Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.

*Frozen mashed potatoes may be substituted. Prepare potatoes according to package directions for 4 servings. Proceed with recipe as directed. For testing purposes only, we used Ore Ida Mashed Potatoes.

Created date

March 2003