Grandma’s Mashed Potato Casserole
Add Preferred SourceGrandma always made her food with love, and this Mashed Potato Casserole was no exception. She’d make this casserole whenever the family was together, and we would all look forward to this simple dish, which was pure comfort food. You’ll love it, too. It’s easy to make, and you can prep it ahead of time so it’s ready to bake. What’s better than that? Check out Grandma’s Mashed Potato Casserole today!
This is the perfect simple Mashed Potato Casserole. You can prep it ahead of time and then just pop it into the oven to bake before serving. This means you can visit with your company, instead of being stuck in the kitchen.
Grandma used boxed mashed potatoes in this recipe, and I do, too. The boxed mashed potatoes are pretty darn good, and you’re going to jazz them up so much that nobody will know you started with a box of instant mashed potatoes.
I use 2 pouches of butter & herb flavor mashed potatoes because I like the extra flavor from them, but you can use whatever you like.
If you’re craving a creamy, easy, and totally addictive side dish that’ll pair with so many other dishes, Grandma’s Mashed Potato Casserole is the dish for you!
Ingredients:
- Box of instant mashed potatoes
- Sour cream
- Cottage cheese
- Fresh chives
- Onion powder
- Garlic powder
- Butter – Divided.
How To Make Grandma’s Mashed Potato Casserole:
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and lightly spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
Prepare the mashed potatoes according to the package instructions, reducing the liquid by 1 cup to create a thicker, creamier texture. Use a large mixing bowl and a rubber spatula to combine the ingredients.
Stir in the sour cream, the cottage cheese, the onion powder, the garlic powder, the chives, and 2 tablespoons of butter until fully incorporated. Scrape down the sides of the bowl to ensure an even mixture.
Transfer the potato mixture to the prepared baking dish and dot the top with the remaining 1 tablespoon of butter. Smooth the surface gently with a spatula for even baking.
Bake in the preheated oven for 15–20 minutes, or until the potatoes are heated through. Switch the oven to the broiler setting and broil for 2–3 minutes, watching closely until the top turns lightly golden.
Let the casserole rest for 3–5 minutes before serving. This allows the flavors to settle and makes it easier to scoop. Serve hot and enjoy the creamy, savory comfort of this classic dish.
Chef Jenn’s Tips:
- Use full-fat sour cream and cottage cheese for the richest flavor
- If you prefer a cheesier version, mix in 1 cup of shredded cheddar cheese before baking
- Let the casserole sit for 5 minutes before serving to make it easier to cut and serve
- For a crispy topping, sprinkle some breadcrumbs or crushed Ritz crackers mixed with melted butter over the casserole before baking
Make It A Meal:
Grandma’s Mashed Potato Casserole pairs wonderfully with a variety of main dishes. For a complete meal, serve it alongside roasted chicken, grilled steak, or baked salmon. For a comforting, hearty dinner, consider pairing it with meatloaf or braised short ribs. Add a side of steamed green beans or a fresh garden salad to balance out the richness of the casserole.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated 350°F oven for about 15 minutes, or until heated through. You can also microwave individual portions.
Grandma’s Mashed Potato Casserole
Ingredients
- 1 box instant mashed potatoes 6.6-ounce box with 2 pouches
- ¾ cup sour cream
- 1 cup cottage cheese
- 2 tablespoons fresh chives chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons butter divided
Instructions
- Preheat your oven to 375-F and spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
- Make the mashed potatoes according to the package directions but add 1 cup less liquid than what is called for.
- Mix in the sour cream, cottage cheese, onion powder, garlic powder, chives and 2 tablespoons of butter until well combined.
- Transfer the mixture to the prepared baking dish and dot the top with the remaining 1 tablespoon of butter.
- Bake in a preheated 375°F oven for about 15-20 minutes. Then, switch the oven to the broiler setting and broil for 2-3 minutes to brown the top.
- Serve hot, and enjoy the creamy, savory goodness of this comforting casserole.
Notes
Chef Jenn’s Tips
- Use full-fat sour cream and cottage cheese for the richest flavor
- If you prefer a cheesier version, mix in 1 cup of shredded cheddar cheese before baking
- Let the casserole sit for 5 minutes before serving to make it easier to cut and serve
- For a crispy topping, sprinkle some breadcrumbs or crushed Ritz crackers mixed with melted butter over the casserole before baking
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Much better with homemade mashed potatoes.
Definitely. I used Yukon Golds, and they were perfect.
Can I substitute the cottage cheese for something else?
Sure, try it with ricotta instead! Yum! ~Jenn
Great idea and sounded great. Easy recipe, however I could still tell it was instant potatoes.
I will try with plain old potatoes! I rather the real thing.
How many cups of home made mashed potatoes should be used in this recipe?
Can you tell me how to use this recipe but with homemade mashed potatoes instead of the instant?
Sure! I’d mash taters, then add the sour cream and other ingredients to the mashed potatoes. Then finish the recipe as stated! Yum! ~Jenn