Three-Cheese Mashed Potato Casserole

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.”


  • 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


  1. Preheat oven to 400°.
  2. Cook potatoes in boiling water to cover 15 minutes or until tender. Drain.
  3. Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth.
  4. Stir in milk and remaining ingredients.
  5. Spoon into a lightly greased 2-quart baking dish.
  6. Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.


  • 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.