Cheesy Mashed Potato Casserole is an ultra rich and creamy casserole with 3 types of cheese. Makes a great Thanksgiving side and also goes great with chicken, beef, or pork.
Three Types Of Cheese
There’s 3 types of cheese in this casserole for tons of cheesy flavor: cheddar, mozzarella, and parmesan.
Type of Potatoes
Yukon Gold potatoes are best for this recipe. They are great for mashed potatoes because they have an ultra creamy texture and buttery taste.
Creamy Texture
A full cup of butter and 1 1/2 cups of half-and-half make for an ultra creamy and rich casserole. With such a rich taste, it’s more of a special occasion casserole than an every day casserole.
Make Ahead
This casserole can be prepared up to 8 hours in advance and then baked just before serving.
Panko Crumb Topping
To give the casserole a little texture and more flavor, there’s a buttery Panko crumb topping with a little Parmesan cheese.
Cheesy Mashed Potato Recipe Tips Recipe Tips
All you need to mash the potatoes is a hand-held potato masher like this one.
For a little extra flavor, you can sprinkle crumbled bacon on top.
More Great Holiday Sides
- Pimento Cheese Creamed Spinach– a delicious southern twist on creamed spinach.Â
- Southern Cornbread Stuffing– seasoned with sage, onions, and celery. It’s a classic that makes it to the Thanksgiving table year after year.
- Savannah Seafood Stuffing– Â full of shrimp and crab and lots of onion, celery, and red bell pepper.
- Scalloped Potato Casserole
- Southern Broccoli Casserole– wonderfully creamy and cheesy and has a buttery cracker crumb topping.Â
Cheesy Mashed Potato Casserole
Equipment
Ingredients
- 4 pounds Yukon Gold Potatoes, peeled and halved or quartered
- 1 cup salted butter, cut into pieces
- 1 1/2 cups half-and-half
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 green onions, sliced
- 8 ounces sharp cheddar cheese, shredded
- 1 cup shredded mozzarella cheese
Topping
- 3/4 cup panko crumbs
- 2 tablespoons shredded or grated parmesan cheese
- 2 tablespoons melted butter
Instructions
- Place potatoes and a tablespoon of salt in a pot. Add water to cover by 1 inch.Bring to a boil and then reduce heat to a simmer. Cook until easily pierced with a fork, about 20 minutes. Drain and return to pot.
- Preheat oven to 375 degrees and grease a 9×13-inch baking dish.
- Add butter and mash until smooth.Stir in half-and-half, salt, pepper, and green onions.
- Stir in cheddar cheese and mozzarella until melted.Transfer to prepared baking dish.
- In a small bowl, stir together Panko topping ingredients. Sprinkle on top of casserole. Bake for 30 minutes.
