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Creamy Mashed Potato Casserole with Cheddar and Chives is the ultimate comfort food that’s perfect for gatherings. This dish combines fluffy mashed potatoes with creamy goodness, topped with melty cheddar cheese and a crunchy breadcrumb layer. It’s rich, satisfying, and guaranteed to be a crowd-pleaser at your next potluck or family dinner.
Why You’ll Love This Recipe
This casserole elevates traditional mashed potatoes to a whole new level. The combination of cream cheese, sour cream, and cheddar creates an indulgent base, while the chives add a fresh touch. Plus, the crispy topping provides a delightful contrast to the creamy interior.
- Comforting Flavors: A classic dish that warms the soul.
- Easy to Prepare: Simple steps make it a breeze to whip up.
- Make Ahead: Perfect for prepping in advance of gatherings.
- Customizable: Easy to modify with your favorite herbs and toppings.
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
How to Make Creamy Mashed Potato Casserole
- Preheat your oven to 350°F (175°C).
- In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
- Add the softened cream cheese, sour cream, melted butter, 1/2 cup of cheddar cheese, chopped chives, garlic powder, salt, and pepper to the potatoes. Mash until smooth and creamy.
- Transfer the mashed potato mixture to a greased 9×13-inch baking dish, spreading it evenly.
- In a small bowl, combine the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the mashed potatoes.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Let cool for a few minutes before serving. Enjoy!
Tips for the Best Results
- For creamier potatoes, use a potato ricer instead of a masher.
- Make sure to fully drain the potatoes to avoid excess moisture.
- You can prepare the casserole a day ahead and refrigerate it; just add a few extra minutes to the baking time.
Easy Variations
- Swap out the chives for green onions or fresh parsley for a different flavor profile.
- Add crispy bacon bits for a smoky twist.
- Mix in some sautéed garlic or shallots for extra depth.
What to Serve With It
- Roast chicken or turkey for a classic pairing.
- Serve alongside grilled vegetables for a balanced meal.
- Pair with a fresh garden salad for a refreshing contrast.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 8 servings
Ingredients:
- 2 pounds russet potatoes, peeled and cubed
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. Add the softened cream cheese, sour cream, melted butter, 1/2 cup of cheddar cheese, chopped chives, garlic powder, salt, and pepper to the potatoes. Mash until smooth and creamy.
4. Transfer the mashed potato mixture to a greased 9×13-inch baking dish, spreading it evenly.
5. In a small bowl, combine the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the mashed potatoes.
6. Top with the remaining 1/2 cup of cheddar cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
8. Let cool for a few minutes before serving. Enjoy!
Notes: For creamier potatoes, use a potato ricer instead of a masher. Make sure to fully drain the potatoes to avoid excess moisture.
