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Creamy Potato Stuffing Casserole
Caroline

Creamy Potato Stuffing Casserole

This Creamy Potato Stuffing Casserole blends tender mashed Yukon Gold potatoes with savory stuffing mix, cheddar cheese, and rich sour cream for a comforting, flavorful side dish perfect for holidays or everyday meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium Yukon Gold potatoes, peeled and diced
  • 1 cup chicken broth or vegetable broth
  • 1 cup sour cream
  • 1 cup dry stuffing mix
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely diced onion
  • 1/4 cup milk
  • 1/4 cup melted butter
  • salt and black pepper, to taste
  • optional add-ins: herbs, garlic powder, vegetables, seasonings

Equipment

  • large pot
  • mixing bowl
  • Potato masher
  • Casserole dish
  • measuring cups and spoons

Method
 

  1. Place diced potatoes in a pot of cold water. Bring to a boil and cook 12–15 minutes until fork tender. Drain and cool slightly.
  2. Transfer potatoes to a bowl. Add broth, sour cream, onion, milk, melted butter, salt, and pepper. Lightly mash, leaving some texture.
  3. Stir in dry stuffing mix and half the cheddar cheese.
  4. Preheat oven to 350°F (175°C). Spread mixture in greased casserole dish and top with remaining cheese.
  5. Bake 30–35 minutes until golden and bubbly.
  6. Let rest 5 minutes before serving.

Notes

  • Adjust broth to reach your preferred consistency.
  • Freshly shredded cheese melts best.
  • Always let the casserole rest before serving.
  • Easy to customize with spices, herbs, vegetables, or proteins.