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.
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
How to Make It
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.
My family loves these potatoes. I have made them several years during holidays and large family gatherings. I love that they are made ahead, therefore decreasing workload on actual holiday. They are creamy, cheesey and delicious.
We ate this for two nights to be sure about our rating. Made exactly as specified using real potatoes. Since the recipe is not specific as to type or weight, we guessed. I used yukon gold potatoes which generally make great mashed potatoes. The consistency was about right, so I guess we hit the potato weight. We will not make this again.
This mashed potato casserole was amazing and my family loved it! Note that this recipe makes more than a serving for 4. I had doubled the recipe for 8 servings and it filled a 3qt casserole dish and another 8" square dish. I also added fresh minced garlic - delicious. Can't wait to make again!
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