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November 6, 2014
39 Comments

Cheesy Mashed Potato Casserole

Are you ready to kick up your classic mashed potato dish a few notches? If so, you are going to love this cheesy mashed potato casserole which has a layer of warm toasted cheese on top—yum! Plus, I’ve added a make ahead note so this recipe can easily make an appearance on your holiday table this year. And since it calls for unpeeled potatoes, you can count on that extra nutritional punch that you wouldn’t get otherwise. Enjoy!

Cheesy Mashed Potato Casserole at 100 Days of #RealFood

 

Cheesy Mashed Potato Casserole on 100 Days of #RealFood

Cheesy Mashed Potato Casserole

Course: Side Dish
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 - 8 side servings
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Ingredients

  • 2 pounds russet potatoes aka baking potatoes
  • 2 tablespoons butter
  • 1/3 cup milk whole recommended
  • 1 teaspoon salt
  • Pepper to taste
  • 3/4 cup cheddar cheese freshly grated

Instructions

  1. Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 1 to 2 inch pieces. Add the potato pieces to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.
  2. Drain the water and puree the potatoes with an electric mixer or hand masher. Mix in the butter, milk, salt, and pepper until thoroughly combined and smooth being careful not to overmix.
  3. Turn the oven broiler to high. Transfer the potatoes to a baking dish and top with an even layer of the grated cheese. Place it right under the broiler until the cheese is melted and just begins to brown (be sure to watch it closely!), about 5 to 8 minutes. Serve warm.

Recipe Notes

Make Ahead: Complete steps 1 and 2 in advance and refrigerate the mashed potatoes overnight. Then prior to step 3, heat the potatoes in the oven at 350 degrees F for 20 to 30 minutes.

We recommend organic ingredients when feasible.

 

Reader Interactions

39 Comments

  1. We ended up making a double batch in a 13×9 dish to serve 10 people for Thanksgiving. A real hit, very easy, and something I felt good about serving.

    Reply

  4. Hello! I love your website, have bought your cookbook, etc… Thank you for it all! This recipe was a huge hit at my house. Question – is this gluten-free? I’m making a meal for a gluten-free family and wanted to include this. Thanks in advance.

    Reply

  5. I live in the middle of nowhere and am curious what brands of cheese don’t use dye?? I haven’t been able to find cheese in my town that is dye free yet. Thank you!

    Reply

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