Cheesy Smashed Potato Casserole

A savory and cheesy white cheddar smashed potato bake.

Serves 6-8

Recipe by

Prep Time 20 min
Cook Time 1 hr 30 min
Total Time 1 hr 50 min


  • 8 large Idaho potatoes (Potandon Produce, Wada Farms)
  • ½ cup butter (High Desert, Cloverleaf Creamery)
  • 1 Cup Sour Cream (Meadow Gold, Darigold)
  • 2 cups cottage cheese (small curd) (Meadow Gold, Darigold)
  • 1 cup grated white cheddar cheese (Ballard, Eden Creamery)
  • 2-3 Tablespoons minced Idaho onions or chopped Idaho green onions (JC Watson, Murakami Produce, Owyhee Produce, Fort Boise Produce, Giant Produce, Hamanishi Farms)
  • 2 tablespoons minced Idaho chives
  • 2 tablespoons snipped Idaho parsley (Purple Sage)
  • 1 tablespoon salt
  • 1 teaspoon pepper


  1. Peel and cut potatoes into cubes.
  2. Boil in a large pot approx 45 minutes, or until tender.
  3. Preheat oven 350 degrees.
  4. Remove potatoes from stove, drain and mash to desired texture - blend smooth or leave bigger chunks based on preference (method pictured shows larger potato chunks).
  5. Add butter, salt and pepper.
  6. Stir in sour cream, cottage cheese, onions and chives.
  7. Spoon mashed potatoes into a buttered 2 quart casserole dish.
  8. Sprinkle white cheddar cheese on top.
  9. Bake uncovered for 30-45 minutes.
  10. Garnish with snipped parsley.