Best Easy Mashed Potato Casserole Recipes

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

EASY LOADED MASHED POTATO CASSEROLE

Steps:

• Gather and prep ingredients. Preheat oven to 350 degrees F.
• Lightly grease a medium baking dish with butter or cooking oil spray. (I use an 8"x12".)
• In a saucepan, heat water, butter and salt to just boiling.
• Remove from heat and stir in milk and potato flakes (if too thick, add a little more milk; if too thin, stir in a few more potato flakes.)
• Add sour cream to potatoes, mixing well.
• Fold in 1 1/2 cups shredded cheddar cheese and one tablespoon of the bacon bits, reserving remainder of cheese and bacon bits for the topping.
• Empty potato mixture into prepared baking dish, smoothing to level.
• Bake at 350 degrees F for 30 to 35 minutes. Remove from oven and top with remaining cheese, bacon bits and green onions.
• Return dish to oven and bake for additional 10 minutes. Sprinkle with chives (optional.) Serve.
• Cover and refrigerate leftovers.

EASY MASHED POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 2 to3 minutes, stirring occasionally. Remove from heat; set aside.
• In 3-quart saucepan, heat water, half-and-half and butter to boiling; remove from heat. Stir in both pouches of potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
• Spoon 2 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 2 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
• Bake uncovered about 30 minutes or until hot.