Three-Cheese Mashed Potato Casserole
November 18, 2011
Everyone here loves cheese, so this recipe from the April 2003 issue of Southern Living (original here) is going to be a sure-fire hit. The note with the recipe says, “The cheese in this mashed potato casserole is really what sets it apart from other casseroles. A blend of cheddar, muenster and cream cheese creates a dish of rich, gooey goodness.”
Ingredients
- 4 large potatoes, peeled and cubed
- 1 cup sour cream
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup butter or margarine, softened
- 2/3 cup milk
- 1/2 cup (2 ounces) shredded Cheddar cheese
- 1/2 cup (2 ounces) shredded Muenster cheese
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Directions
- Preheat oven to 400°.
- Cook potatoes in boiling water to cover 15 minutes or until tender. Drain.
- Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth.
- Stir in milk and remaining ingredients.
- Spoon into a lightly greased 2-quart baking dish.
- Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.
Variations
- Frozen mashed potatoes may be substituted for the cooked potatoes. Prepare frozen mashed potatoes according to package directions for 4 servings. Proceed with recipe as directed.
- If you’re working ahead, casserole can be prepared and refrigerated. After spooning in baking dish, cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.