Lighter Mashed Potato Casserole
Equipment
- Large pot
- Colander
- Potato masher or ricer
- 9x13-inch baking dish or 2.5–3 qt casserole dish
- Rubber spatula
- Small saucepan or microwave-safe bowl
Ingredients
Potatoes & Dairy
- 3 lbs Yukon Gold potatoes peeled and cut into 1½-inch chunks
- ¾ cup plain full-fat Greek yogurt warmed slightly, not cold
- ¾ cup buttermilk warmed; or see FAQ for DIY substitute
- 2 tbsp unsalted butter softened
- ¾ cup sharp cheddar cheese freshly shredded, divided — ¼ cup stirred in, ½ cup for topping
Seasoning & Aromatics
- 3 cloves garlic minced (or 1 tsp garlic powder)
- 1½ tsp kosher salt plus more for the boiling water
- ½ tsp black pepper freshly ground
- ¼ tsp smoked paprika for the topping
- 3 tbsp fresh chives thinly sliced, plus more for garnish
- 1 tbsp fresh parsley finely chopped, optional
Instructions
Cook the Potatoes
- Place the peeled, cubed Yukon Gold potatoes in a large pot and cover with cold water by at least 2 inches. Add a generous pinch of salt — the water should taste mildly salty. Bring to a boil over high heat, then reduce to a steady simmer.
- Cook for 15–18 minutes, or until the potatoes are completely tender when pierced with a fork. Drain thoroughly in a colander and return to the warm pot. Let them steam-dry for 2–3 minutes — this removes excess moisture and leads to a fluffier mash.
Make the Mash
- Warm the Greek yogurt and buttermilk together in a small saucepan over low heat or in a microwave-safe bowl for 30–45 seconds. They should feel warm but not hot to the touch.
- Add the softened butter and minced garlic to the drained potatoes and mash with a potato masher or pass through a ricer until smooth. Do not over-work the potatoes.
- Fold in the warmed Greek yogurt and buttermilk gradually, stirring gently with a rubber spatula until fully combined and creamy. Stir in the salt, pepper, chives, parsley (if using), and ¼ cup of the shredded cheddar. Taste and adjust seasoning.
Assemble & Bake
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a 2.5–3 quart casserole dish with a little olive oil or cooking spray.
- Spread the mashed potato mixture evenly into the prepared dish, smoothing the top with a spatula. Sprinkle the remaining ½ cup of shredded sharp cheddar evenly over the surface, then dust lightly with smoked paprika.
- Bake uncovered for 25–30 minutes, until the edges are bubbling and the cheese on top is golden and lightly browned. For a deeper golden crust, broil on high for the final 2–3 minutes — watch it closely.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish generously with fresh chives and an extra crack of black pepper. Serve hot.
Make-Ahead Instructions
- To make ahead: assemble the casserole as directed but do not bake. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the fridge 30 minutes before it goes into the oven. Bake at 375°F for 35–40 minutes (slightly longer since it starts cold), then broil briefly for the golden top.
Notes
Storage: Leftovers keep well covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of buttermilk or water to restore creaminess, or reheat the whole dish covered with foil in a 350°F oven for 20 minutes. Freezing: This casserole can be frozen before baking. Wrap tightly in two layers of foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed. Dairy tip: Full-fat Greek yogurt is strongly recommended — non-fat versions are more likely to separate during baking. Cheese tip: Buy a block and shred it yourself; pre-shredded cheese contains anti-caking agents that prevent a smooth, even melt.
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 9gFat: 7gSodium: 420mgFiber: 3gSugar: 3g