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Cheesy Mashed Potato Casserole

Make-ahead sides like this Cheesy Mashed Potato Casserole are an absolute lifesaver. They’re filled with shredded white cheddar cheese and seasoned to perfection. Assemble them in advance and they’re ready to bake when you’re ready to eat.

Cheesy Mashed Potato Casserole

Make-Ahead Cheesy Mashed Potato Casserole Recipe

Potatoes go with almost everything and I don’t believe I’ve ever met anyone who doesn’t love them. Baked, smashed, fried, boiled, roasted or mashed they’re delightful. This simple dish consists of chunks of potatoes cooked in salted water until tender, then whipped until creamy. Mixed with onion and chive cream cheese, butter, half and half and shredded cheese and placed into a dish for baking. Dot the top with butter and more cheese just before baking and watch this goodness disappear. Not only are they fantastic for entertaining, but on days you know you’re going to be on the run and will need to pull dinner together in a snap. How to make Easy Mashed Potato Casserole:

  • Potatoes – 5 pounds of russet potatoes, peeled and cubed.
  • Mix-ins – Chive and onion cream cheese and butter for the mashed potatoes and to dot the top.
  • Milk – One cup of lukewarm half and half.
  • Seasonings -Garlic salt and black pepper to taste.
  • Cheese – 3 cups shredded sharp white cheddar cheese.
Cheesy Mashed Potato Casserole

How to Make the BEST Cheesy Mashed Potato Casserole Recipe

  • Ingredients you’ll need to make homemade Cheesy Baked Mashed Potato Casserole: Russet potatoes, butter, half and half, chive and onion cream cheese, shredded white cheddar cheese, garlic salt and black pepper.
  • Kitchen tools you’ll need: Medium saucepan, vegetable peeler, sharp knife and cutting board, cheese grater, measuring cups and spoons and hand mixer or potato masher.
  • This cheesy mashed potato casserole can easily be customized to your taste, changing up the flavor of the cream cheese. You can use plain cream cheese, if desired.
  • When cubing the potatoes go for similar size cubes for even cooking. Salt the water to impart flavor while they cook. One teaspoon is usually ample.
  • I use a sharp white cheddar cheese to make these mashed potatoes in keeping with the white color of the potatoes. You can use a different variety of cheese or a classic sharp cheddar, if desired.
  • You can make mashed potatoes using a different potato i.e. Yukon gold or similar. When doing so, keep in mind they all have different levels of starch content and cook differently.
  • If you’re making this mashed potato dish in advance and chilling, it’s ideal to set the casserole on the counter for 20-30 minutes to allow the potatoes to come to room temperature prior to baking.
  • It’s also perfectly fine to bake them from cold just increase the baking time 10 minutes or so and you’ll be good to go.
  • Store baked Cheesy Mashed Potato Casserole chilled in the refrigerator for up to 3 days.
  • Reheat baked mashed potatoes in single servings in the microwave.
Cheesy Mashed Potato Casserole

More Easy Potato Recipes to Make


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Cheesy Mashed Potato Casserole

Prep Time20 minutes
Cook Time45 minutes
Chilling time8 hours
Course: Side Dish
Cuisine: American, Southern
Keyword: cheesy-mashed-potato-casserole, easy-potato-recipes, make-ahead-mashed-potatoes
Servings: 10 servings
Calories: 429kcal
Author: Melissa Sperka


  • 5 lb russet potatoes peeled and cubed
  • 1 8 oz chive and onion cream cheese softened
  • 1/2 cup plus 2 Tbsp butter softened and divided
  • 1 cup half and half lukewarm
  • 1 1/4 tsp garlic salt may adjust to taste
  • black pepper to taste
  • 3 cups shredded sharp white cheddar cheese


  • Butter the bottom and sides of a 12 x 8-inch casserole dish and set aside.
  • Cook the potatoes in salted water until fork tender. Around 15 minutes. Drain well.
  • Potatoes: Place cooked potatoes in a mixing bowl and use an electric mixer to whip in the cream cheese, 1/2 cup butter, garlic salt and black pepper.
  • Add the half and half 1/4 cup at a time, until you reach the desired consistency., whipping until smooth. The potatoes should feel soft and will firm as they chill. Taste and adjust the salt and pepper to your taste. Stir in 2 cups shredded white cheddar cheese by hand until evenly distributed.
  • Pour mashed potato mixture into the buttered casserole dish. Sprinkle with the remaining 1 cup shredded cheese. Dot the top with 2 Tbsp butter. (Cover with plastic wrap and chill if making in advance.)
  • Bake: Remove from the fridge and bring to room temperature. Preheat the oven to 350°F. Bake for 40-45 minutes until heated through and the top is golden.
  • Serve immediately.


If baking from cold, increase the baking time by 10-15 minutes


Serving: 1serving | Calories: 429kcal | Carbohydrates: 42g | Protein: 14g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 604mg | Potassium: 1013mg | Fiber: 3g | Sugar: 2g | Vitamin A: 712IU | Vitamin C: 13mg | Calcium: 302mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Could this be baked ahead and warmed up in the microwave….always a problem with too many things need to be in oven at holiday timemarlene

  2. I made this for dinner tonight and it was DELICIOUS!! Wouldn’t change a thing. My whole family loved it. I used 2% milk instead of half and half because that’s all I had and it still turned out great! Thanks for the recipe!

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