Double Yum Casserole

Double Yum Casserole–a creamy, cheesy mashed potato bake that combines sweet and Russet potatoes for a double dose of flavor and texture. Use your Instant Pot or slow cooker to make this recipe.

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Double Yum Casserole

With the use of both Russet potatoes and sweet potatoes you get double the yumminess in this creamy mashed potato bake. Skyler doesn’t typically like sweet potatoes but I told him to try a bite anyway. He loved this! I think the half Russet and half sweet potato combination makes it just so much better than only one or the other. Try this one out soon! I think you’ll love it 🙂

Ingredients/Substitution Ideas

• Sweet potatoes
• Russet potatoes
• Butter
• Sour cream–or plain yogurt
• Milk–or cream
• Garlic powder
• Onion powder
• Kosher salt
• Black pepper
• Cheddar cheese
• Parmesan cheese

Steps

Pour 1 ½ cups of water into Instant Pot. Peel both types of potatoes and cube them. Place them into a steamer basket and drop the basket into the Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. 

Move steamer basket out of the pot and discard the water. Add the potatoes into the Instant Pot liner and mash. 

Stir in the butter, sour cream, milk, garlic powder, onion powder, salt, pepper and cheddar. Scrape into a small baking dish (I used a 1.5 quart baking dish). 

Bake at 350° F for 25 minutes. Sprinkle the parmesan on top and bake for 5 more minutes. 

Notes/Tips

• Serve as a side dish to chicken, pork, turkey, etc.
• I used my silicone steamer basket*.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• You can easily double this recipe. Bake in a 2 quart dish.
• This recipe is gluten free.
• Why 13 ounces of sweet potatoes and 15 ounces of Russet potatoes? Can I round up or down, or does the ratio matter? Honestly, that’s just what the potatoes weighed in at on my digital kitchen scale*. You can make it equal by both being 14 ounces.
• Can I use all sweet potatoes or all Russets? You could but the fun part of this recipe is that it is the best of both worlds!
• Can I use a different type of cheese instead of cheddar? Sure. Try using mozzarella or gruyere.
• What if I don’t have a steamer basket? Can I just put the potatoes directly in the Instant Pot with water? Yes you can (they may turn out a little grainy). Place the cubed potatoes directly in the Instant Pot with about 1 cup of water (instead of using a steamer basket). Pressure cook for only 5 minutes. They will absorb a little more moisture, but since you’ll be mashing them, it shouldn’t be an issue. Drain any excess water before mashing.
• Why bake it after mashing? Can I just eat it straight from the Instant Pot? Yes, you can definitely eat it straight from the Instant Pot! If you’re short on time or prefer a softer, creamier mashed potato dish, just mix everything in and serve immediately. The baking step is mostly for texture and presentation.
• Try adding in some chives or some green onions.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with sour cream are loaded baked potato soup and monterey spaghetti.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.