Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
10
Yield:
1 (9×13-inch) casserole
Ingredients
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch casserole dish.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; reserve water for mashing, if necessary.
Add sour cream, cream cheese, onion salt, garlic powder, and pepper to the potatoes. Using a potato masher or electric beater, beat the potato mixture until creamy. Add reserved cooking liquid, 1 tablespoon at a time, only if needed to achieve a creamy consistency.
Transfer mashed potatoes into the prepared casserole dish; sprinkle Cheddar cheese, parsley, and paprika on top.
Bake, uncovered, until cheese is melted and bubbly, about 35 minutes.
Recipe Tip
If refrigerating, cover with aluminum foil after finishing Step 3 but cover with Cheddar cheese, parsley, and paprika 45 to 60 minutes before serving. Bake, uncovered, for 35 minutes at 350 degrees F.
Nutrition Facts (per serving)
| 408 | Calories |
| 15g | Fat |
| 60g | Carbs |
| 10g | Protein |
