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Best Loaded Mashed Potato Casserole with Crispy Onions

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This loaded mashed potato casserole with crispy onions is the ultimate comfort food—creamy, cheesy, and topped with a golden, crunchy layer of French-fried onions. It’s a crowd-pleaser that turns picky eaters into fans and comes together in about 45 minutes.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 6 medium), peeled and quartered
  • 4 tablespoons unsalted butter, softened
  • ½ cup full-fat sour cream
  • 4 ounces cream cheese, softened
  • ½ cup whole milk, warmed
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces), divided
  • 1½ cups French-fried onions
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1½ teaspoons salt, plus more for potato water
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon paprika
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes, until a knife slides into the largest piece with no resistance.
  3. Drain the potatoes in a colander and let them sit for 2 minutes. Shake the colander a few times to release steam. Return the potatoes to the pot (off the heat) and let them sit for another minute to dry out.
  4. Add the softened butter to the hot potatoes and let it melt for 30 seconds. Mash until the butter is incorporated and no large lumps remain.
  5. In a small bowl, mix the sour cream and softened cream cheese until smooth. Add this mixture to the potatoes along with the warmed milk. Stir gently with a rubber spatula until just combined. Fold in 1½ cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
  6. Spread the potato mixture evenly into the prepared baking dish. Use the spatula to create small peaks and valleys on the surface. Sprinkle the remaining ½ cup of cheddar cheese over the top, then scatter the French-fried onions evenly over the cheese. Finish with a light dusting of paprika.
  7. Bake on the middle rack for 20-25 minutes, until the edges are bubbly and the top is golden brown. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the casserole rest for 5 minutes before serving. Sprinkle with fresh chives right before serving.

Notes

Don’t skip the potato drying step—excess water makes the casserole watery. Cold cream cheese and cold milk can make the potatoes lumpy; bring them to room temperature or warm the milk. Pre-shredded cheese contains anti-caking agents that can make the casserole grainy; shred your own for best results. Overmixing the potatoes can make them gluey; stop stirring as soon as ingredients are incorporated.

Nutrition

Keywords: loaded mashed potato casserole, crispy onions, cheesy mashed potatoes, potato casserole, comfort food, side dish, holiday side

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