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- 4 large russet potatoes, peeled and cut into chunks - 1 cup shredded sharp cheddar cheese - 1/2 cup cream cheese, softened - 1/2 cup milk - 4 tablespoons unsalted butter - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/2 cup sour cream - 1 cup fresh chives, chopped (for garnish) - 1/2 cup panko breadcrumbs (for topping) - 1/4 cup grated Parmesan cheese Each ingredient plays a key role in making this casserole rich and tasty. The potatoes create the base, while cream cheese and sour cream add creaminess. The cheeses bring flavor and texture. Butter makes everything smooth and rich. Garlic powder and onion powder give depth. Salt and pepper enhance all the flavors. Topping with panko breadcrumbs creates a nice crunch. You can swap some ingredients based on your taste. Try using: - Gold potatoes for a sweeter flavor - Greek yogurt instead of sour cream for tanginess - Any cheese you like, such as mozzarella or gouda - Olive oil instead of butter for a lighter version - Herbs like rosemary or thyme for added flavor With these simple swaps, you can make this dish your own! For the full recipe, check out the full recipe link. To start, gather your large russet potatoes. Peel them and cut them into chunks. Place the cut potatoes in a large pot. Cover the potatoes with cold water. Bring the water to a boil over medium-high heat. Add a pinch of salt to the pot. Cook the potatoes for about 15 to 20 minutes. They are ready when they are tender. Drain the potatoes well in a colander. In the same pot, add the drained potatoes back. Now, add the unsalted butter, softened cream cheese, and milk. Sprinkle in the garlic powder and onion powder. Season with salt and pepper to taste. Use a potato masher to mash the mixture until it becomes creamy. If you want it smoother, you can use a hand mixer. Stir in the shredded cheddar cheese and sour cream next. Mix until everything is combined well. Preheat your oven to 350°F (175°C). Spread the creamy potato mixture into a greased 9x13 inch baking dish. Smooth the top so it looks nice. In a small bowl, mix the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the mashed potatoes. Place the dish in the preheated oven. Bake for 25 to 30 minutes. Look for a golden and crispy top. Once baked, let it cool for a few minutes. Garnish with fresh chopped chives before serving. For the full recipe, check the earlier section. To get that super creamy feel, start with the right potatoes. I love using russet potatoes. They mash well and create a fluffy base. Always boil the potatoes in cold water. This helps them cook evenly. After cooking, drain them well to keep excess water out. Add warm milk and butter for smoothness. Finally, mix in cream cheese and sour cream. This adds both creaminess and flavor. One big mistake is overcooking the potatoes. This can make them watery. Also, don't skip mashing them while they are hot. Cold potatoes don’t mix well. Another error is not seasoning enough. Taste is key! Always adjust salt and pepper to your liking. Lastly, avoid using low-fat dairy. Full-fat options give the best taste and texture. This casserole is a star on its own but pairs well with many dishes. It goes great with roasted chicken or grilled steak. You can also serve it alongside green beans or a fresh salad. For a fun twist, add a dollop of sour cream on top before serving. Fresh chives make a lovely garnish too. Check out the Full Recipe for more ideas! {{image_2}} You can take Cheesy Mashed Potato Casserole to a new level by adding more cheese. Try mixing in mozzarella for that gooey stretch. Goat cheese adds a tangy twist, while Gruyère gives a nutty flavor. Blend different cheeses for a rich experience. Start with the base recipe and add 1 cup of your favorite cheese. Adding vegetables makes this dish even better. You can mix in cooked broccoli or spinach. These greens add color and nutrients. Roasted garlic or sautéed mushrooms also taste great in this casserole. Just chop the veggies and fold them into the mashed potatoes. Aim for about 1 to 2 cups of vegetables. Spices can truly change the flavor of your casserole. Try adding smoked paprika for a warm, smoky taste. A pinch of cayenne pepper brings a subtle heat. For a fresh touch, mix in some fresh herbs like thyme or rosemary. Just a teaspoon can make a big difference! After enjoying this cheesy mashed potato casserole, let it cool to room temperature. Cover it tightly with plastic wrap or foil. Store it in the fridge for up to three days. I find that it stays fresh and tasty when sealed well. If you want to keep it longer, consider freezing it. To freeze this casserole, first let it cool fully. Then, place it in an airtight container or wrap it tightly in heavy-duty foil. It can last in the freezer for up to two months. For the best flavor, label the container with the date. When you're ready to enjoy it again, just remember to thaw it in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Remove the cover and place the casserole in the oven. Bake for about 20-25 minutes or until it’s heated through. If you want a crispy top, broil it for a few minutes at the end. Just keep an eye on it to avoid burning. This way, every bite tastes fresh and delicious, just like when you first made it! For the full recipe, check out the details above. Yes, you can prepare this dish ahead of time. Make the casserole up to the baking step, then cover it well and store it in the fridge. When you're ready to bake, let it sit out for about 30 minutes. This helps it cook evenly. Bake as directed, but check if it needs extra time since it starts cold. I love using sharp cheddar cheese for its strong flavor. You can also mix in mozzarella for extra creaminess. Other great options are gouda or Monterey Jack. Each cheese adds a unique taste. Feel free to experiment with your favorites! To make this casserole gluten-free, simply swap panko breadcrumbs for gluten-free breadcrumbs. You can also use crushed gluten-free crackers or even skip the topping. The casserole will still taste great! Just ensure all your other ingredients are gluten-free too. For the complete recipe, check out the Full Recipe section. This blog post covered all you need for a tasty Cheesy Mashed Potato Casserole. We talked about key ingredients, measurements, and how to swap items if needed. You learned step-by-step how to prepare, mash, and bake. I shared tips for creamy texture and how to avoid common mistakes. We explored fun variations and proper storage tips too. Now, you are ready to create a delicious dish that everyone will love. Enjoy making it your own!

Cheesy Mashed Potato Casserole

Indulge in the ultimate comfort food with this Cheesy Mashed Potato Casserole! Creamy mashed russet potatoes meet sharp cheddar and rich cream cheese for a dish that’ll steal the show. Topped with crispy panko and fresh chives, it’s perfect for gatherings or cozy family dinners. Ready in just one hour, this recipe is a must-try! Click to explore the full recipe and elevate your comfort food game today!
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Ingredients
  

4 large russet potatoes, peeled and cut into chunks

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened

1/2 cup milk

4 tablespoons unsalted butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup sour cream

1 cup fresh chives, chopped (for garnish)

1/2 cup panko breadcrumbs (for topping)

1/4 cup grated Parmesan cheese

Instructions
 

Prepare the Potatoes: In a large pot, add the cut potatoes and cover with cold water. Bring to a boil over medium-high heat. Add a pinch of salt and cook until tender, about 15-20 minutes. Drain well.

    Mash the Potatoes: In the same pot, add the drained potatoes, butter, cream cheese, milk, garlic powder, onion powder, salt, and pepper. Mash until creamy and smooth.

      Add Cheese: Stir in the shredded cheddar cheese and sour cream until fully combined. Taste and adjust seasoning if necessary.

        Transfer to Baking Dish: Preheat the oven to 350°F (175°C). Spread the potato mixture into a greased 9x13 inch baking dish, smoothing the top evenly.

          Make the Topping: In a small bowl, mix the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the mashed potatoes in the baking dish.

            Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, until the top is golden and crispy.

              Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped chives before serving.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8