Cheesy Potato Casserole

Cheesy Potato Casserole

Melissa's Produce

Yield: 12 Servings



  1. Slice potatoes in half or quarters so all pieces are roughly the same size. Place in a large pot and cover with water. Bring to a boil, and cook until fork tender, about 20-25 minutes. 
  2. Preheat oven to 375°F
  3. Drain potatoes and return to pot. Mash with butter, cream and Greek yogurt until smooth (or desired texture if you prefer chunkier). Stir in garlic powder, onion powder, chipotle chili powder and salt and pepper to taste. 
  4. Fold in shredded cheese until fully incorporated. Fold in thyme, sage and parsley. 
  5. Spread mixture evenly into a 2-quart casserole dish.
  6. In a small bowl combine crispy onions and parmesan cheese. Spread onion mixture evenly over the top of the casserole dish. 
  7. Bake for 25 minutes until topping is golden brown.