Paula Deen Mashed Baked Potatoes, AKA Mashed Potato Casserole

Paula Deen Mashed Baked Potatoes, AKA Mashed Potato Casserole starts with frozen hash browns, cream cheese, butter, and Monterey Jack. Sour cream goes in too, and the whole thing bakes in one dish. It feeds five in about an hour and belongs on any holiday table or church supper spread.

The fried onion rings go on during the last five minutes. Put them on at the start and they burn to nothing. Add them too late and they stay soft. That short window at the end gives the casserole its crunch on top and separates it from plain mashed potatoes.

You can mix everything and refrigerate it a day ahead. Just add ten to fifteen minutes of bake time since it goes in cold. Watch the center of the dish: it should be bubbling before you add the onion rings.

Paula Deen Mashed Baked Potatoes, AKA Mashed Potato Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

690

kcal

Crispy on top, creamy underneath. Hash browns and a butter and herb potato mix are folded together with cream cheese, Monterey Jack, and sour cream, then baked in a casserole dish and finished with golden french-fried onion rings.

Ingredients

• 2 cups french-fried onion rings
  

• 1/2 teaspoon salt
  

• 1/2 teaspoon Pepper
  

• 1/2 teaspoon garlic salt
  

• 1/2 cup Sour cream
  

• 1 (7.6 oz) package butter and herbed mashed potato mix
  

• 1 cup Monterey Jack cheese
  

• 4 cups frozen hash browns
  

• 4 oz cream cheese
  

• 1 stick Butter
  

• 2 cups water

Directions

• Preheat the oven: Preheat oven to 350 degrees F.
• Assemble and bake: Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 5-quart stainless steel colander, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use fresh potatoes instead of frozen hash browns?

You can, but it changes the texture. Frozen hash browns break down into a creamy base faster than fresh ones. If you go fresh, shred russets on a box grater and squeeze out as much water as you can before boiling.

How long does this casserole keep in the fridge?

It keeps well for three to four days in a covered container. The onion ring topping goes soggy, so add fresh ones when you reheat. A few minutes under the broiler brings the top back to life.

Can you assemble this the night before?

Yes. Mix everything except the onion rings, cover, and refrigerate. Add ten to fifteen extra minutes of bake time since it starts cold, and save the onion rings for the last five minutes.

Why does my potato casserole come out watery?

Too much liquid is the usual problem. Use exactly two cups of water and drain the hash browns well after boiling. Excess moisture from the hash browns thins the whole dish out.

Do you need to thaw the hash browns before boiling them?

No. They go straight from the freezer into boiling water for five minutes. Thawing first makes them fall apart and turn to mush before you even get them into the mixing bowl.