Cheddar Mashed Potato Casserole

I needed comfort food today.  And mashed potatoes are pretty much my top go to when I feel that way.  Unfortunately there is only ever one kind of potato that makes it way here, and they are not great quality.  But they are potatoes and that is the main thing.

Ideally this would be made, as all great mashed potatoes are, with floury potatoes, like Yukon Gold.  I can only get waxy reds so I have to make a bit more effort to get great mashed potatoes.

This is a great way to make the potatoes just a little bit more special.  As always, is simple to throw together.

One thing my mom and grandmother taught me about boiling potatoes was that once you drain them, you return them to the pot and “dry them off” on the heat.   Just a few seconds to get the residual water off the potatoes and making them fluffier.

I diced some onion to mix into the mashed potatoes to give it a bit of a bite as I wasn’t using the suggested bacon bits. 

It is the casserole equivalent of cheese and onion twice baked potatoes if you add the onion.

I didn’t have the right size dish (yes, it is in storage with everything else… The joys of having three storage units in two provinces and another country!)  I used a 13 x 9 so the casserole wasn’t as deep as it should have been, which would have kept the layers better.  Also a floury potato is definitely much better than the waxy reds for this.  But it worked out well.

Cheese and onion potato casserole

Cheddar Mashed Potato Casserole

  • 2lb (900 g) Yukon gold potatoes (about 6), peeled, quartered
  • 2 tbsp butter
  • 2 tbsp milk
  • 1/2 cup sour cream
  • 1 cup Cheddar – shredded
  • 2 tbsp Bacon Bits (optional)

Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.

Heat oven to 350ºF. Add milk, butter and sour cream to potatoes; mash until smooth.

Spoon half into 1.5-L casserole; cover with layers of cheese, remaining potato mixture and bacon bits, if using.

Bake 30 to 35 min. or until heated through.

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