Mashed Potato Casserole Recipes – This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Tyson Chicken Strips, and a drizzle of brown gravy! It’s easy to make in advance and bake later for an instant family dinner!
Sunday meal prep has been my jam lately, and I’m so thrilled to be growing my assortment of casseroles that are easy to throw together and can assembled a couple of days in advance.
Not forgetting, when you are with some leftover mashed potatoes, then this dinner is a no-brainer.
I usually have Tyson Chicken Strips readily available because my daughter is enthusiastic about them. But I like to find various ways to include them into new recipes, such as this mashed potato casserole the following, which my children loves.
Mashed Potato Casserole Ingredients
- Mashed Potatoes
- Frozen Corn
- Cheddar Cheese- Preferably grated yourself from a block at home
- Frozen Crispy Chicken
- Brown Gravy Mix
For Homemade Mashed Potatoes
- Russet Potatoes
- Half and Half
Steps to make the very best Mashed Potatoes
Work with Starchy Potato:
- Russets or Yukon Golds are exquisite for mashing.
- Using waxy potatoes such as red or new potatoes can cause your mashed potatoes to truly have a gluey consistency instead of being nice and creamy.
Leave the Skins on for Boiling:
- Thus giving them more flavor.
- They absorb less water this way.
- They’ll be in a position to absorb the dairy better.
Use COOL WATER:
- Add the potatoes to cold and salted water before boiling.
- Using hot/warm water may cause the exterior of the potato to warm up prior to the middle does, that may cause uneven cooking.
Don’t Add Cold Ingredients to Warm Potatoes:
- Ensure that your butter is totally softened.
- Ensure that your milk/half and half is heated up slightly before being added.
- The potatoes will absorb them better this way and they’ll conclude much creamier.
Add the Butter Prior to the Dairy:
- The butter really helps to coat the starch and provides you a silkier consistency.
- Potatoes release starch each and every time they’re handled/mashed.
- The consistency can be gluey rather than creamy if they’re handled too much.
- Frozen peas, carrots, corn, and green beans make excellent vegetable options in this casserole!
- Leftovers can be stored within an airtight container in the fridge and are best if used within 3 days.
- You are able to reheat in the microwave or within an oven at 350 degrees Fahrenheit.
- You can even freeze leftovers within an airtight container, it’s best if used within three months.
This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Tyson® Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!
- 5 medium Russet Potatoes of equal size
- 1 stick butter softened
- 1 cup half and half warmed
- 5 cups mashed potatoes
- 1 cup frozen corn
- 1 cup cheddar cheese freshly grated
- 6 Tyson Chicken Strips
- .87 oz. packet Brown Gravy Mix
Rinse the potatoes thoroughly and pat them dry. Leave the skins on.
Add the potatoes to a large pot of COLD and salted water, enough water to submerge them by 1 inch. Use 1 heaping teaspoon for each quart of water.
Bring the potatoes to a gentle boil and maintain this boil until they are fork tender.
Drain the potatoes. Hold them with a pot holder and peel off the skins. Return them to the pot.
Add the completely softened butter and mash them to desired consistency.
Warm the half and half in the microwave for 30 seconds and stir it into the mashed potatoes.
Season with additional salt/pepper if desired.
Preheat the oven to 400 degrees Fahrenheit.
Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.
Spread the potatoes on the bottom of a casserole dish. (Mine was 13.25 x 9 but variations are fine.)
Note: If your mashed potatoes are cold, warm them first.
Top with corn and cheese.
Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
Bake for 20 minutes, until the chicken is crisp.
Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.
Drizzle your desired amount of gravy over the casserole dish and serve!
• Milk may be used instead of half and half. You can also use cream for ultimate decadence.
• If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached.
• For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.
recipes by thecozycook.com
Family-favorite mashed potatoes are loaded up with bacon, cheese and green onions. Even better than this irresistible side dish? You can make it ahead of time and bake it just before serving.
- 4 pounds russet potatoes, peeled and cut into quarters
- ½ cup sour cream
- ¼ cup butter
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chicken bouillon powder
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
- 1½ cups grated cheddar cheese
- 12 slices of cook bacon, crumbled and divided in half
- ¼ cup green onions sliced
- n a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
- Preheat oven to 350 degrees F.
- Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.
- Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
- Pour potatoes into a 9×13 baking dish.
- Place in oven at 350 degrees F for 25 minutes.
- Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.
- Remove from oven and sprinkle with green onions and serve.
recipe from chef-in-training.com
This Cheesy Mashed Potatoes Casserole will make every other potato casserole you’ve ever made look like just plain old boring potatoes. Stuffed full of delicious mashed potatoes, cream cheese, shredded cheese, sour cream, and garlic, this casserole is even in-law approved!
- 6 cups prepared mashed potatoes OR 6 large russet potatoes, peeled and chopped
- 8 ounces cream cheese, softened reduced fat is okay
- 1 1/2 cup shredded cheddar or monterey jack cheese divided
- 1/2 cup sour cream reduced fat is okay
- 1 teaspoon onion powder
- 1 teaspoon garlic powder (omit if using prepared garlic mashed potatoes)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Preheat oven to 350 degrees and grease a 2-quart baking dish.
If using prepared mashed potatoes, move ahead to step 3. If using russet potatoes, place potatoes in a large pot, cover with water, cover the pot and bring to a boil. Cook for 20-25 minutes until potatoes are very tender, drain the pot. Transfer potatoes to a large bowl and mash until smooth.
Combine potatoes with cream cheese, sour cream, half cup shredded cheese, onion powder, garlic powder (if using), salt, and pepper and mash/mix everything til combined and smooth.
Spoon potatoes into prepared baking dish. Top with remaining cheese.
Cover the baking dish and cook for 35-40 minutes. Switch to BROIL for 3-5 minutes longer (watch closely so the cheese doesn’t burn). Allow to cool slightly before serving.
recipes by lecremedelacrumb.com
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