Recipe By Amy Eckel
Rating
Published Dec 7th
Prep 25m Cook 1h 5m Additional - Ready In 1h 30m
Servings 10 servings Calories 430.2

This is a favorite mashed potato casserole recipe handed down through the family. These cheesy mashed potatoes are the best you’ll ever taste! Everyone is sure to love it. Mama usually just throws together whatever amounts she thinks taste good. But I did get her to give me a recipe with measurements.

Recipe Ingredients

  • 5 pounds potatoes, peeled and cubed
  • 1 cup sour cream
  • ½ cup butter
  • ½ cup grated Parmesan cheese
  • 6 ounces cream cheese, softened
  • 4 ounces extra-sharp Cheddar cheese, shredded
  • 4 stalks green onions, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Cooking Directions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
  2. 2 While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole.
  4. 4 Bake in the preheated oven for 45 minutes. Serve piping hot.

Nutrition Facts

  • Calories 430.2
  • Carbohydrate 42 g
  • Cholesterol 68.7 mg
  • Fat 25.1 g
  • Fiber 5.2 g
  • Protein 11.2 g
  • Saturated Fat 15.7 g
  • Sodium 506.7 mg
  • Sugar 2.1 g

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Chef's Notes

You make this casserole in advance, cover, and put in the fridge for up to 3 weeks (take out 1 hour before baking); You can either bake it in the oven or stick it in a slow cooker on Low for 5 to 8 hours or on High for 3 to 5 hours. This recipe is best served piping hot!

Reviews

  1. We make a similar casserole for holidays but without the cheese. Love that you can make it ahead and freeze it. Decided to try your version and it's delicious! Love the additions of the cheeses and the scallions. Don't know what another reviewer thinks is fussy about this!! It's easy. Trust me. And try it. - Read more ...
  2. That must be a typo "keep in fridge for 3 up to three WEEKS??? na
  3. I do not think that the cook in the Cook's Notes meant to say that this recipe could stay in the fridge for three weeks.
  4. This is my go to mashed potato recipe! I can make it days ahead of my event. To make it even easier I cook the potatoes in my instant pot! I also sometimes use new potatoes and keep the skin on. I keep the scallions on the side for those that don't prefer it. It - Read more ...
  5. Made as written and this was pretty good but there are a lot more recipes out there with equal results and a lot less fuss.
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