Cheesy Mashed Potato Casserole
Servings 10 servings
Calories 429kcal
Ingredients
- 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
Instructions
- 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.
Notes
If baking from cold, increase the baking time by 10-15 minutes
Nutrition
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