Whipped Potato Casserole

Whipped Potato Casserole is a decadent side dish that will elevate your holiday table. Each bite feels like pillowy clouds, creamy, and outstanding in flavor with rich brown butter and extra sharp cheese.

What You’ll Love About Whipped Potato Casserole:

If you’re looking for a potato side dish that will WOW your guests and still be easy to make, look no further! Well actually, my Gourmet Potatoes also meet the check marks for an incredible dish that takes minimal time to throw together. Whipped Potato Casserole will be a timeless dish you’ll come back to time and time again.

This potato dish was inspired by another Southern Living recipe I found for whipped Potatoes. I loved the presentation, and who doesn’t want to dive right in when mashed potatoes come to the table.

These whipped potatoes will literally melt-in-your-mouth and feel like a pillow of clouds. They are creamy and each bite is heavenly. You will 1000% get the side eye approval from your guests when you serve these up at your next gathering.

The best part about this recipe other than the incredible taste is the simple ingredients and steps. Let’s get started!

Simple Ingredients:

• Yellow potatoes– While some recipes might use a combination of potatoes, I find Yukon Golds has exactly what is needed for creamy, pillowy mashed potatoes.
• Brown Butter- To elevate the flavor we make simple brown butter for a rich, special taste.
• Half and Half– Most whipped potato recipes use heavy cream but I find half and half to be just as good and decadent.
• Sharp cheddar– I like to use extra sharp white cheddar for a deep cheesy flavor.
• Egg yolks– Egg yolks are super important here as they offer creaminess and a velvety texture. Don’t be afraid to use them they make all the difference.
• Seasonings- Salt, pepper, garlic powder
• Green onion slices– I use these to garnish the dish once it comes out of the oven.

Substitutions:

How To Make Whipped Potato Casserole:

See full instructions in recipe card below

Step One. Cook potatoes in a pot with salted water until fork tender.

Step Two. Meanwhile make brown butter by adding butter to a small pot over medium-high heat. Stir constantly until butter becomes a deep golden brown. Transfer to a heat proof bowl to cool.

Step Three. When potatoes are cooked, drain in a colander and transfer to a large bowl. Add a portion of the half and half, then use a hand mixer to beat potatoes until mostly smooth. Add egg yolks one at a time, beating until mixed in. Add the brown butter, cheese, remaining half and half, and seasonings.

Step Four. Continuing to the use the hand mixer, slowly and carefully beat the ingredients together until you have smooth and fluffy potatoes. Transfer whipped potatoes to a greased casserole dish and spread out in an even layer. Place the potatoes under the broiler for 5-6 minutes until deep golden brown. Garnish with green onions.

Important Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Cheesy Scalloped Potatoes
• Harvest Potatoes
• French Onion Potatoes
• Melting Potatoes

Whipped Potato Casserole

Whipped Potato Casserole is a decadent side dish to elevate your holiday table. Each bite feels like pillowy clouds, creamy, and outstanding in flavor with rich brown butter and extra sharp cheese.

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 296kcal

Equipment

• 1 large stock pot
• 1 small sauce pot
• 1 9×13-inch baking dish

Ingredients

• 4 pounds Yukon gold potatoes, peeled and cut in 1 inch cubes
• 1 tbsp kosher salt
• 1 1/2 sticks salted butter, 12 tbsp
• 1 cup half and half, divided, at room temperature
• 3 large egg yolks, room temperature
• 1 cup shredded extra sharp white cheddar cheese, at room temperature
• 1 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1/4 tsp garlic powder
• sliced green onions or chives for garnish

Instructions

• Add prepared potatoes to a large pot along with 1 tbsp of kosher salt. Fill pot with just enough cold water to cover the potatoes. Place pot on the stove and turn heat to medium high and bring to a medium boil. Cook potatoes until fork tender. You want the fork to effortlessly go through the potatoes.
• Meanwhile make brown butter. Add 12 tbsp butter to a small sauce pot over medium-high heat. Bring to a light simmer and use a whisk to constantly stir butter until it turns a deep golden brown. This takes about 5-6 minutes. When the butter is browned pour into a heat proof bowl and allow to cool and rest.
• Set your oven rack about 8 inches from the top heat source. Turn your broiler on high and allow it to heat.
• When potatoes are cooked drain in a colander and transfer to a large bowl. Add 1/2 cup of half and half, then use a hand mixer to beat potatoes until mostly smooth. Add egg yolks one at a time, beating in-between until incorporated.
• Next, pour in brown butter, making sure to leave behind the sediment at the bottom of the dish. Add 1 cup of cheese, remaining 1/2 cup of half and half, 1 1/2 tsp kosher salt, 1 tsp pepper, and 1/4 tsp garlic powder. Use hand mixer to blend until mostly smooth and potatoes are fluffy.
• Transfer whipped potatoes to a greased 9×13-inch baking dish and spread out in an even layer. Place under the broiler for 5-6 minutes until deep golden brown. Make sure to keep an eye on it so the top doesn't burn. Garnish with green onions slices or chives.

Notes

Tips:

 

• Cooking potatoes- For the smoothest whipped potatoes make sure to fully cook the potatoes so they are nice and soft and a fork goes through them effortlessly.
• Whipping potatoes with a hand mixer- It is possible to over whip the potatoes and they become gummy. You don’t want this. They should be light, fluffy, and creamy. Make sure to whip just until the potatoes are creamy and smooth. You may still have a tiny bit of lumping after you add the cheese. The cheese will complete melt after it goes under the broiler.
• Brown butter- It is important to allow the brown butter to set and cool so the brown bits in the butter settle to the bottom. You don’t want to add any of the sediment only the smooth butter.
• Room Temperature ingredients- It’s important that your milk, egg yolks, and cheese are at room temperature before adding them to the potatoes. This will ensure a smooth and creamy finish.

 

Substitutions:

 

• Potatoes– Other potatoes that work with this recipe are russets and red potatoes.
• Butter- You don’t have to brown the butter. These will still be delicious if you skip that step, but it really does add a beautiful, rich flavor.
• Cheese- You’ll want to stick with a cheese like cheddar, parmesan, or Gruyere.

 

Common Questions: 

 

Why did my potatoes come out lumpy?

If your potatoes are lumpy it’s likely you didn’t cook the potatoes long enough. You want them to almost fall apart when you pierce them with a fork.

Can I make whipped potato casserole ahead of time?

Yes! This recipe can be made 1-day in advance. Follow the instructions up until the broiling time. You will broil them after they bake the second day. Allow the potatoes to cool completely, cover with foil and place in the refrigerator. When ready to bake set the potatoes out at room temperature for 30-minutes. Heat oven to 350℉ and bake potatoes for 35-40 minutes or until hot and heated through. Remove the foil and set under the broiler about 8-inches from the heat source and broil for 5-8 minutes. Garnish with green onion slices.

Is it safe to add raw egg yolks to mashed potatoes?

Yes! Your potatoes should still be very warm when you add the egg yolk. Essentially, this will kill any bacteria that might be present on the egg. It is not necessary to further cook your potatoes when adding egg yolks.

Will I taste the eggs in my potatoes?

No. There is no egg taste when adding egg yolks to mashed potatoes. It only offers texture and creaminess.

How long do leftovers last?

Leftovers will last 2-3 days in the refrigerator in an airtight container.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 296kcal | Carbohydrates: 42g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 1437mg | Potassium: 1018mg | Fiber: 5g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 45mg | Calcium: 170mg | Iron: 2mg

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