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Sour Cream and Onion Smashed Potato Casserole Recipe

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This recipe for Sour Cream and Onion Smashed Potato Casserole, by , is from The Savage Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tamara Thomas


16 medium red potatoes
1 tsp salt
cup butter melted
1 cup light cream
1 (16 oz) container sour cream
2 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
tsp paprika plus additional for dusting
3 cup shredded sharp white cheddar cheese
6 green onion thinly sliced

Preheat the oven to 350F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
In a large pot cover the potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky. You can also mash the potatoes smooth if you don't like your potatoes chunky.
Add the melted butter, light cream, sour cream and seasonings. Mix well.
Fold in 2 cups shredded white cheddar cheese and sliced green onion. Reserve some green onion for garnishing.
Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika.
Bake for 35-40 minutes. Garnish with reserved chopped green onion just before serving..




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