Cooking Bride: Mashed potato casserole

Cooking Bride: Mashed potato casserole

MISSISSIPPI (WDAM) - Recipe: Mashed potato casserole

Author: Lisa at Cooking Bride

Serves: 6


  • 4 medium russet potatoes, peeled and cut into cubes
  • 1 (8 oz.) block cream cheese, softened
  • 1 (16 oz.) container green onion dip, room temperature
  • Milk
  • ½ - ¾ cup shredded cheddar cheese
  • Salt and pepper to taste


Bring a large stock pot of salted water to a boil. Add the potatoes. Boil until potatoes are fork tender, about 20 minutes.

Drain potatoes and mash.

Add cream cheese and green onion dip. Mix until thoroughly combines. If potatoes are a little stiff, add enough warm milk until potatoes reach desired consistency. They should be creamy and fluffy, not runny.

Pour mixture into an 8 x 8 inch casserole dish. Top with shredded cheddar. If freezing, stop here.

Preheat oven to 350 degrees. Bake until casserole is heated through and cheese is melted, about 20 minutes.