Mom's 1958 Cheesy Baked Mashed Potato Casserole — The Easter Side Dish That Never Gets Old

Mom's 1958 Cheesy Baked Mashed Potato Casserole — The Easter Side Dish That Never Gets Old

Some recipes are timeless, and this golden, crispy-topped mashed potato casserole is living proof. Clipped from a magazine back in 1958, this dish has graced Easter tables for generations — and it still steals the show every single year. With a creamy, pillowy interior and a perfectly bronzed, cheesy crust on top, it's the kind of comfort food that makes everyone ask for seconds before they've even finished their first helping.

What makes this casserole so special isn't just the taste — it's the story behind it. It's the kind of recipe that gets handwritten on an index card, tucked into a kitchen drawer, and passed down like a family heirloom. If you've never made it, this Easter might just be the year to start your own tradition.

Ingredients

• 3 pounds russet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter, softened
• 1 cup sour cream
• 1/2 cup whole milk, warmed
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 cups sharp cheddar cheese, shredded (divided)
• 1/2 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted (for topping)

Method