Mashed potatoes are a family favorite, but this decadent casserole takes the classic to a whole new level. The flavors of a fully loaded baked potato are baked until gooey and bubbling, making this dish impossible to resist. It’s holiday-worthy for sure, but don’t wait for a special occasion. Add this comfort food to your list of fall favorites — and oh yeah, don’t forget to share!
A hazard of being a recipe developer is working ahead of the calendar, so I've probably been in fall cooking mode a bit longer than most. Thankfully this weekend will bring a drop in temperatures that will finally match the food I have been craving. What can I say other than bring on the braises, hot cocoa, and anything in a casserole dish!
This decadent side is my new cold weather go-to — it’s hearty comfort food in creamy, cheesy form. I’ve already brought it to a steak dinner and a Southern tailgate, both times to rave reviews. And since I've been getting plenty of recipe requests I figured it was time that I share.
One of the things I love about this casserole is how it can take many different forms. I’ve done variations with both hash browns and mashed potatoes, but I think smashed just might be my favorite — the chunky potatoes provide a welcome textural contrast to the sour cream and cheese. I’ve also tried both baking the potatoes and boiling them, and really you can do whichever method you like best. Sub Greek yogurt for a bit of tang or dress it up with silky crème fraâche. In the end it’s hard to mess this one up!
I promise this casserole will be gobbled up and have your family begging for more. After a long summer of salads and fresh veggies, go ahead and indulge.
Smashed Potato Casserole
Serves 6 to 8
3 pounds russet potatoes, peeled and cubed
8 ounces sour cream (or Greek yogurt)
1/2 cup whole or 2% milk, plus more as needed
8 ounces sharp cheddar cheese, grated (about 2 1/2 cups)
2 large shallots, minced (about 1/2 cup)
2 teaspoons kosher salt
Freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese
Preheat oven to 350°F. Add potatoes to a large stock pot, cover with water, and bring to a boil. Cook until the potatoes are cooked through and a knife pierces easily to the center. Drain and return the potatoes to the pot. Add the sour cream and milk to the pot and, using a potato masher, smash until desired texture is reached. (For light and creamy potatoes you can use an electric hand mixer.) Fold in the cheddar cheese, shallots, salt and pepper. Taste and adjust seasonings.
Transfer the potato mixture to a medium gratin or baking dish (approximately 2 1/2 quart). Bake for 30 minutes, or until warmed through. Sprinkle with Parmesan cheese and finish under the broiler until golden, about 2 minutes.
This casserole can be made up to 24 hours in advance. Bring to room temperature for at least 30 minutes before cooking.