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Sour Cream and Onion Potato Casserole

Buttery-tasting Yukon Gold potatoes are mashed with yummy onion dip ingredients, then baked into a satisfying casserole that’s perfect for a crowd!


1 - 1 serving

Total Time

Prep Time

Cook Time


  • peeled and cut into 1-inch chunks
  • 2 tbsp. butter
  • grated
  • 1 c. milk
  • 1/4 tsp. dried poultry seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. sour cream
  • 1 scallion (optional)


In large pot, combine potatoes with enough salted water to cover. Over high heat, bring to boil; reduce heat to medium and cook until potatoes are very tender, 15 to 20 minutes. Drain. 

Meanwhile, preheat oven to 400 degrees Fahrenheit. Lightly coat 1 quart baking dish with cooking spray. Transfer hot potatoes to large bowl; mash.

While potatoes are cooking, in skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until lightly golden, about 5 minutes. Add milk, seasoning, salt, and pepper. Bring to simmer and cook, stirring often, until hot and fragrant, 2 to 3 minutes. Cover and remove from heat if mashed potatoes are not ready.

Pour hot milk mixture into mashed potatoes; stir until combined. Fold in sour cream. Transfer to baking dish. Bake 20 minutes or until heated through. Turn oven to broil; broil 2 to 3 minutes or until top is lightly golden. If desired, cut scallion into long thin slices and sprinkle over potatoes just before serving.

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