Mashed Potato Casserole

I love potatoes. I might have mentioned that once or twice before, but I really do love them.

They are so versatile. You can eat them roasted, mashed, as a salad, as a main dish, twice baked, and even a soup. You can use them in so many different ways.

Today, I want to talk about potato casseroles.

Over the years I have tried many recipes for mashed potato type casseroles. These casseroles are often called company potatoes, make ahead potatoes, and many other names. They are all the same basic idea, but some contain cream cheese and/or sour cream. Most contain some kind of cheese, although it varies what kind.

Today I wanted to share my favorite version of potato casserole. This version does not contain sour cream or cream cheese, instead it contains milk and eggs.

I love the texture that the eggs and milk give this dish. The eggs give is a lighter texture than most of the ones that I have tried in the past and the milk keeps it nice and moist.

This dish would be a perfect side dish for just about any meal.

Lynn's Kitchen Adventures

Comments

  1. You had me really excited there for a moment, Lynn. The way you had that worded I thought this casserole was dairy free. 😉 Anyway, it looks absolutely delicious. :-)

    Shirley

  2. Would this recipe freeze well? If so, would you freeze it before or after it is baked?

  3. We like to enjoy mashed potato casserole as a main dish. Just add a layer of grated zucchini, cooked meatballs, and top with mashed potatoes.

    Also, one can easily make dairy-free garlic mashed potatoes.

    Add in garlic while the potatoes cook and mash while there’s still a little water left. You can make them richer with Earth Balance and/or mayonnaise.

  4. Delilah Stewart says:

    I made this for dinner tonight, I added some leftover chopped bacon and it was great. I am also a person who thinks bacon makes EVERYTHING better! Thanks for sharing.

  5. JRA in CO says:

    this looks like shephard’s pie without the meat and veggies! My kids will love this!! especially DS#1 who’s going through a potatoe craze!!

  6. I made this as the main dish for dinner last night, seeing as how much I loved potatoes I figured I didn’t need any extra calories added to this dish :). It was. A hit! Hubby says tto keep the recipe. And all you ladies up there talking about adding bacon are making my mouth water. I will definitly be adding that and maybe some Johnny’s seasoning salt next time.

  7. Just made this tonight with a roasted chicken and green beans. I just added some garlic salt to my family’s taste, and it was great! Let the cheese get crispy on top, too. It was kind of soupy at first, and I thought I’d let the potatoes boil down too far. But it baked up nice and fluffy.

    Wonderful and definitely something I’ll be making again!

    Erika

    Cuisinart 12 cup food processor

  8. Can I make this the day before and bake the following day? Trying to avoid the big Christmas day mess…Thanks

    • I think it would work fine making it the day before. I might add a little extra milk if I was making it ahead because it might be a little drier, but besides that I think it would work great. I hope you enjoy it.

  9. do you think i could do this recipe in a slow cooker???

  10. What is the butter for , no mention of it in the preparation of the casserole

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