Whipped Mashed Potato Casserole with Cheddar and Chives
A creamy, indulgent side dish that transforms ordinary mashed potatoes into an elegant casserole. The whipped texture creates an incredibly light and fluffy base, while sour cream adds tanginess and richness. Topped with melted cheddar cheese that bubbles to golden perfection, this comforting dish is ideal for holiday dinners, potluck gatherings, and family meals when you want something more special than regular mashed potatoes. The fresh chives provide a mild onion flavor and vibrant color contrast.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Boil potatoes in salted water until tender, about 15 minutes then drain well
- 3
Whip potatoes with mixer until smooth
- 4
Add milk, butter, sour cream, salt, and pepper then mix until well combined
- 5
Spread potato mixture into greased casserole dish
- 6
Top with shredded cheddar cheese
- 7
Bake for 30 minutes or until cheese is melted and bubbly
- 8
Garnish with chopped chives before serving
Tips
Use a stand mixer or hand mixer to achieve the fluffiest texture - avoid overmixing which can make potatoes gluey
Make sure potatoes are well-drained after boiling to prevent a watery casserole
Add warm milk gradually to prevent the mixture from becoming too thin
Good to Know
Refrigerate covered up to 3 days
Can be assembled up to 1 day ahead, cover and refrigerate, then bake before serving
Serve hot as a side dish with roasted meats or holiday meals
Common Mistakes
Drain potatoes thoroughly to avoid watery texture
Don't overmix once potatoes are whipped to prevent gluey consistency
Substitutions
FAQ
Can I make this ahead of time?
Yes, assemble the casserole up to 1 day ahead, cover and refrigerate, then bake when ready to serve. You may need to add 5-10 extra minutes to the baking time if starting from cold.
Can I freeze this casserole?
Yes, freeze the unbaked assembled casserole for up to 2 months. Thaw overnight in refrigerator before baking, or bake from frozen adding 15-20 extra minutes.
What if I don't have a mixer?
You can mash by hand with a potato masher, but the texture won't be as light and fluffy. For best results, use a ricer or food mill instead.