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Mashed Potato Casserole

Mashed Potato Casserole

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My mom gave me this recipe years ago. Every time I make it, people always request the recipe. It's really good and easy, made with instant potato mix and flavored with cream cheese and onion dip.

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 2 1/2 quart casserole dish.
  2. Blend together milk, cream cheese, onion dip and eggs.
  3. In a saucepan over medium heat, combine water, margarine and salt. Bring to a boil and add instant potato mix; mix well. Add cream cheese mixture, mix well and pour into prepared dish.
  4. Dot the top with margarine and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
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Hi! I'm Mary, the person who sent in the recipe. I read some of the reviews and I hope people understood that the onion dip used is the ready made kind that you buy in the refigerated section of the grocery store. I use an 8 ounce container. It is not the dry soup mix.


I made this casserole yesterday (with a couple of changes), and it was delicious! Instead of the onion dip, I combined a package of Ranch Dressing mix with an 8-ounce carton of sour cream and sprinkled the top of the casserole with French-fried onions in lieu of using the margarine.


I opt. for 8 oz light sour cream vs. the onion dip. Also use light cream cheese and cut the butter down to 1/4 a cup...I have had it all different ways, very yummy and much faster than cubing/boiling etc!