Mashed Potato Casserole Nance & Robyn make the same recipe.

Every week we’ll post a recipe that we both made. This week’s recipe was Mashed Potato Casserole, found over at The Southern Lady Cooks. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was my choice, and I don’t remember how I came across it. Pinterest, maybe? Just in the course of catching up on my blog reading? It’s a mystery how I found it, but I immediately thought it sounded really good, because I like mashed potatoes, and I like everything else that goes into this casserole, so I figured it HAD to be good.

The ingredients:

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Potatoes (duh), sour cream, cream cheese (I used Neufchatel, which is some magical thing made of air and fairy dust that tastes just like cream cheese only has WAY less calories and fat. Or something.), onion flakes, evaporated milk, garlic powder, paprika, butter, Monterey Jack cheese.

Peel the potatoes, quarter them, throw them in a pot of water, and put it on the stove, on high heat.

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Polly Pickle was the Kitchen Inspector on duty today. But there was an issue.

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Apparently butter scares the holy hell out of her. She was NOT having it, and she fled the counter and couldn’t be convinced to return.

Look, the potatoes are boiling:

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Boil those things ’til they’re fork-tender. This means, if this is your first day on Earth, that when you poke at random potato pieces, the fork should pierce them easily. If you have to put some effort behind it, they’re not done. It took my potatoes about 12 minutes of boiling. Yours might take longer. Or less time. Whatevs.

When they’re done, drain ’em!

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Throw everything in a mixing bowl and mix together ’til smooth. Or until the lumps are the size you prefer. I kind of like a few lumps in my mashed potatoes, personally.

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From her safe spot, far far away from the scary butter, Inspector Polly Pickles supervised.

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“I don’t know what you’re doing, but rest assured you’re doin’ it wrong. ::slurrp::”

Dump your mashed potatoes into a baking dish. I used a Pyrex 2.5-liter dish, and it was the perfect size.

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Sprinkle Monterey Jack cheese on top. I used 1 cup; you might want to use 2. Whatever works for you works for me.

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Sprinkle with paprika. I didn’t measure mine, just shook some out and called it good enough.

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Bake for 30 – 35 minutes. Check out THIS lovely picture.

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It looks slightly better dished up:

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The verdict? Meh.

I thought for sure it was going to be exceedingly, amazing wonderful, that we would both immediately adore it, and decide to have it every night for the rest of our lives. Instead, it was just okay. Honestly, I prefer plain old mashed potatoes (and they’re easier and faster to make!). At this point I don’t have any plans to make it again.


Nance’s take:

One minute Robyn is sending me disgustingly healthy recipes for things like chocolate pie made out of figs mixed with weeds and the next thing you know, mashed potato casserole.  She cracks my shit up.

This is where I’m going to confess my dirty little secret…

NO, this is not a sponsored post!  My secret is that I never make real mashed potatoes.  We always use this brand and we get it at Sam’s Club.   Why?  No instant mashed potato aftertaste.  Anybody who has eaten instant potatoes knows what I’m talking about.  And these are cheap and easy (insert bad joke about my being a slut here).


If you think I had anything to do with the peeling and boiling of these potatoes, you are very much mistaken. My mother was called in for peeling duty because I suck at it. Be jealous because Shirley lives at my house. But don’t be too jealous because there’s a reason we call her Grandma Tube-top. I guess you gotta take the good with the bad sometimes.  Heh.


I was the one doing the mashing after I spent 15 minutes trying to find the damn masher thingie because we never use it.


Maddy would like to know why I am fussing around with potatoes when I should be opening a can of that nasty ass cat food that she loves so much. Since we have started her on wet cat food she has turned into a bully. A very VOCAL BULLY. For those of you not in-the-know, Maddy was the first bottle-fed baby that Robyn fostered. Yes, I drove the whole way to Alabama to adopt Satan’s spawn.  I never said I was a genius.


This is where I started to get annoyed. I don’t know about anybody else, but I go a little crazy when I have to open up containers for just a little bit of ingredients. The evaporated milk. The half block of cream cheese. The sour cream. I was shitting myself about being so wasteful!


So far, so good. But I was still annoyed with all of the new containers of food I had to open.


I used Monterey Jack cheese for the top.


This is what it looked like when it came out of the oven.  I suppose I could have broiled it for a few minutes, but eh, by the time this came out of the oven I didn’t care about presentation.  Shh, I know that I never care about presentation, but let’s just go with it.


On a plate.

My mother and Rick loved it. Raved about it. Blahblahblah. Me? I was unimpressed. It wasn’t bad. But I couldn’t get past the massive amount of calories and fat this probably had in it. I suppose one could use the recipe with leftover mashed potatoes, but I just can’t imagine setting out to make this recipe on purpose.


Felina the chihuahua was very unsure about this mashed potato business.


But after trying it she decided that it was lick your entire face good!  Just don’t tell my mom that the dog’s on the table, okay?

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Prep time
Cook time
Total time
Original Source/Author:
: side dish
Serves: 8
  • 7 or 8 large potatoes, peeled
  • 1 teaspoon salt
  • 4 tablespoons butter or margarine
  • 4 ounces cream cheese (or Neufchatel cheese; kept in the dairy case right next to the cream cheese)
  • ¼ cup sour cream
  • ½ cup evaporated milk
  • ½ teaspoon black pepper
  • 1 teaspoon onion flakes
  • ¼ teaspoon garlic powder
  • 1 to 2 cups Monterey Jack cheese, shredded or cheese of your choice
  • 1 teaspoon paprika
  1. Boil the peeled potatoes.
  2. Drain and mash with the salt, butter, cream cheese, sour cream, milk, pepper, onion flakes and garlic powder.
  3. Spread mashed potatoes into a sprayed casserole dish and sprinkle with shredded cheese and paprika.
  4. Bake in preheated 375 degree oven, uncovered, for 30 to 35 minutes.



Mashed Potato Casserole Nance & Robyn make the same recipe. — 21 Comments

  1. For the record: We wash our dishes with Dawn dishwashing detergent and bleach. I figured I would throw that out there before people get it wrong. 😉

      • Unless my dish goes directly into the dishwasher, I will have no option other than allowing a cat to lick the plate. Norman will be in the sink licking it off. I’m not standing guard to make sure he doesn’t… or fighting him off while I’m not eating off it.

  2. In my humble opinion, the problem with this recipe is the Monterey Jack and the paprika. That shit doesn’t belong on mashed potatoes.

    Also, Nance, I feed my fucking loud-ass cat each morning on one of my nice dinner plates because otherwise he pushes the food off onto the floor. I put it in the dishwasher and I don’t care who knows it.

  3. We use the same magic potatoes at our house, Nance… but I still hate (ok, love) Sam’s. How does one get out of that store under 100 bucks??!!

    • I have never gotten out of there for under $100 either. It’s ridiculous. I also can’t get out of Walmart for under $100. No idea why and it drives me batshit, but what are ya gonna do? Walmart runs (ruins?) America now.

      • They’re in the dry goods section of our store. They’re just dehydrated potatoes. You boil water, milk and butter – throw them in – and VOILA, fat-fatty heaven!

  4. Idahoan potatoes rock! We don’t bother making “real” mashed potatoes in our house, either… I like the flavored ones, too — the new white cheddar flavor is delicious!

    • I have never tried the flavored ones, but I have seen the ones that come in miniature cups that you can take to work. Hell, if I were still working I would totally be all up for comfort food for lunch.

  5. People that get all judgey about dogs and cats all up in your shit are, I guarantee you, people that don’t have dogs and cats. I will freely admit that, while eating yogurt, I’d give my dog a spoonful, then continue eating it myself. (For the record, he wasn’t fat, but his body structure made it impossible to lick his own ass. I admit that played a part in my blase attitude.)

  6. This is my mashed potato recipe… if you left out the monterey jack, paprika, onion, and garlic. Oh, and I use whipping cream instead of evaporated milk. Yummy, yummy, yummy, extra creamy and no gravy necessary.

  7. Hahahaha! That close up of Felina’s eye almost scared me. And – awwwwww, Inspector Stompers. I miss him. That casserole looks damn good to me. I agree on the not needing a whole container of things in recipes. I’d have dumped the whole cream cheese and sour cream in. 3500 calories? Who cares?

    • Sue, you’re my kinda people! Maybe if I’d dumped all the sour cream and cream cheese in, I would have liked it. 🙂

  8. I’m with you, I wouldn’t set out to make it on purpose. However, if you make mashed potatoes regular and sub out most of the milk with cream cheese (even the low fat one), you can put it in a casserole dish, move it to the fridge, and throw it in the oven when you want to heat them up. They are really creamy, not dry like leftover mashed potatoes, and i usually get compliments on them and none on regular ones. I use that move for big dinners like Thanksgiving when I have too much to do at the last minute than stand there mashing shit up. Or taking it to a pot luck.