Cheesy mashed potato casserole with an easy bread crumb topping is a great family casserole that is also perfect as a holiday side dish. Made with Russet potatoes, a light and fluffy potato that is super commonly used in home kitchens, provides an excellent base for a seriously loaded potato casserole. This perfect side dish goes well with turkey, chicken and pork.
This cheesy mashed potato casserole is a great substitute for mashed potatoes (the plain stove top kind) and is one of the more accepted potato recipes for kids.
Cheesy Potato Casserole Ingredients
This delicious cheesy potato casserole version is one of the best mashed potato recipes. Even mashed potato purists will agree that adding garlic, Dijon and cheddar cheese will turn regular potatoes into outstanding garlic mashed potato casserole in no time at all. These perfect potatoes will make a potato lover out of you!
Here are the ingredients this recipe needs, then scroll through to read the recipe, with final measurements at the bottom in an easy to use printable recipe post.
- 3 lbs. russet potatoes – cut into 1″ chunks (no potato peels)
- sour cream
- Dijon mustard
- minced garlic
- salt and pepper
- cheddar cheese
- Italian bread crumbs
- butter, melted
Mashed Potato Casserole Recipe
Add regular potatoes to a large stockpot and cover with water, at least 1″ above the potatoes. Heat on medium high. Boil potatoes until tender, easily sticking a fork into them. Drain potatoes.
Return to sauce pan and use a potato masher to mash hot potatoes. Its fine to leave little chunks of potatoes or mash further for creamier potatoes.
Add milk, sour cream, 4 tablespoons butter, Dijon mustard and minced garlic into hot potatoes.
Mix potato mixture well and season potatoes with salt and pepper.
Grease a 1-1/2 quart casserole dish with nonstick cooking spray.
Place potatoes into pan and spread evenly.
Top warm potatoes with shredded cheese.
Potato Casserole Bread Crumb Topping
In a small bowl, combine bread crumbs and 2 tablespoons melted butter. Mix well. Sprinkle on top of mashed potato casserole and place directly on top of shredded cheese layer.
Bake for 20-25 minutes or until center is hot.
Remove casserole from oven and serve while hot and melty.
How to tell if Potatoes are bad
Its very typical to purchase a bag of potatoes for a meal and then forget about them. So how do to you tell if potatoes are bad before putting them in a casserole?
- Potatoes should be firm and not soft.
- Potatoes should not look dehydrated or wrinkly.
- Sprouts: This is somewhat controversial. There are some places that say eating potatoes with sprouts are ok and some that disagree. Personally, potatoes with sprouts in my home usually come from a forgotten bag, so I throw out.
- Potatoes should not have green marks.
- To help prevent potatoes from going bad quickly, store in a dry (and dark) area for about 2 weeks.
More Delicious Mashed Potato Side Dishes
There is no doubt that potatoes make the best and most traditional holiday side dish. There are so many ways to make potatoes that I had to share a few more recipes!
Try out super viral Fouchy potatoes, a family recipe that belongs to the world now!
While the name Funeral Potatoes isn’t that flattering, this side dish with potato chip topping is SO good.
Russets are the most popular potato, but using baby potatoes provides different flavors and textures. Try out smashed red potatoes, creamer potatoes or crispy parmesan potatoes for a new potato side each night.
Mashed Potato Casserole
- 3 lbs. russet potatoes, peeled and cut into 1" chunks
- 1-1/2 cups milk
- 1/2 cup sour cream
- 4 tablespoons butter
- 2 teaspoons Dijon mustard
- 1 tablespoon minced garlic
- salt and pepper
- 1 cup shredded cheddar cheese
- 1/2 cup Italian bread crumbs
- 2 tablespoons butter, melted
- Peel potato skins and cut into 1 inch chunks (this helps potatoes boil faster).
- Add potatoes to a large stockpot and cover with water, at least 1" above the potatoes.
- Heat on medium high and boil potatoes until tender, easily sticking a fork into them. This typically takes about 15 minutes.
- Carefully drain excess water and return soft, warm potatoes to pan.
- Directly on the potatoes, add milk, sour cream, 4 tablespoons butter, Dijon mustard and minced garlic.
- Mix all ingredients together well and season with salt and pepper.
- Grease a 1-1/2 quart casserole dish with nonstick cooking spray.
- Spoon potato mixture into casserole dish and spread evenly.
- To the top of the casserole, add shredded cheese evenly over the potatoes.
- In a small bowl, combine bread crumbs and 2 tablespoons melted butter. Mix well.
- Sprinkle bread crumbs on top of cheese in dish.
- Bake potato casserole for 20-25 minutes or until center is hot.
- Remove casserole from oven and serve while cheese is melty.
- While Russet potato's are recommended for this potato casserole, any type of potato (red, yellow, blue etc.) can easily be substituted for casserole variations.
- Typically it takes about 15 minutes for cut potatoes to properly boil but just test with fork. Once tender, remove and drain.
Amount Per Serving: Calories: 519Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 523mgCarbohydrates: 62gFiber: 6gSugar: 4gProtein: 15g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.