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Nani's Mashed Potato Casserole

Daniel Holloway

"I got this recipe from my ex-wife's mother. People absolutely beg her to make this for family dinners and potlucks. It's so simple, she'll often just give them the recipe. The only thing bad about this recipe is there are never any leftovers. You can use as much or as little cheese as you like, but we like to cover the entire thing with a healthy layer of cheese."
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Ingredients

35 m servings 165 cals
Original recipe yields 12 servings (1 casserole)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir water, butter, minced onion, parsley, salt, and thyme together in a saucepan; bring to a boil. Remove from heat and stir in milk. Mix in potato flakes, add sour cream, and beat until fluffy. Pour potato mixture into a casserole dish and sprinkle Cheddar cheese over the top.
  3. Bake until cheese is melted and bubbling, 15 to 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 165 calories; 11.1 g fat; 11.7 g carbohydrates; 5.1 g protein; 30 mg cholesterol; 322 mg sodium. Full nutrition

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Reviews

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I really enjoyed this recipe. The potatoes were fluffy and the herbs didn't overwhelm my taste buds.

For someone that doesn't like instant mashed potatoes this turned out really well. My wife raved about these.

This is a really good side dish recipe. My family liked it a lot. It was quick, easy, and all the ingredients are readily available in our pantry. I wished I would have boiled the herbs a bit...