Instant Pot Duck Dynasty Casserole is the most amazing mashed potato casserole with a crispy topping. You can make this ahead of time for family suppers. It will quickly become a favorite.
Instant Pot Duck Dynasty Casserole
This casserole is basically, in my opinion, a better version of twice baked potatoes with way less work. I couldn’t believe how good this mashed potato casserole was and couldn’t stop myself from sneaking bite after bite. I couldn’t imagine a better comfort food. This will be a staple favorite at our house and I have to say one of those that’s almost better on the leftover days.
This is perfect to double and feed a crowd. Look at my notes section on how to prep ahead of time and either refrigerate or freeze until you’re ready to bake it.
Ingredients/Substitution Ideas
- Russet potatoes–I haven’t tried this with another type of potato but I think red potatoes would be amazing, no need to peel them either!
- Cream cheese
- Sour cream
- Milk
- Butter
- Seasoned salt–I used Lawry’s
- Garlic powder
- Panko bread crumbs–or crushed cornflakes
- Parmesan cheese
- Smoked paprika
Steps
- Prepare potatoes: Pour 1 ½ cups water in bottom of Instant Pot. Add cubed potatoes into steamer basket. Lower the steamer basket into Instant Pot.
- Pressure cook: 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.
- Mash: Preheat oven to 350 degrees. Remove the steamer basket and discard water in bottom of pot. Dry out the pot. Dump the potatoes into the pot. Mash the potatoes.
- Add ingredients: Stir in the cream cheese, sour cream, milk, butter, seasoned salt and garlic powder until well incorporated.
- Casserole: Scrape the mixture into a 8×8 inch baking dish and spread out evenly. Sprinkle the panko and parmesan cheese on top. Sprinkle with a little bit of paprika. Drizzle the melted butter over the top.
- Bake for 20 minutes until top is golden brown.
- Serve: Eat and enjoy!
Notes/Tips
- Recipe adapted from Duck Dynasty’s Miss Kay.
- The addition of green onions makes this even more delicious!
- Try leveling this dish up by adding in some smoked cheddar and some bacon crumbles.
- This doesn’t make a ton so you may want to double it! Double all the ingredients, keep the cooking time the same. There is no need to double the amount of water underneath the steamer basket.
- Serve as a side dish to any dinner or bring as a potluck item.
- To make ahead: You can prepare everything ahead of time through step 6. Then cover with foil and refrigerate or freeze until ready to bake and eat. Bake until warmed through and the tops crisps up. If you end up freezing it, remove from the freezer and let the dish warm to room temperature on the counter while the oven preheats. Remove the aluminum foil and bake at 350 degrees for 30 minutes.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- This recipe can be gluten-free if you forego the panko breadcrumbs.
- Other recipes you can make with panko are: Grandpa’s Firehouse Chicken, Instant Pot Chicken Noodle Casserole, and Instant Pot 3-Cheese Macaroni And Cheese.
More Instant Pot Potato Recipes…
- Instant Pot 5-Ingredient Potato Casserole
- Instant Pot Man Lovin Potatoes
- Instant Pot Ruth’s Chris Copycat Potatoes
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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Instant Pot Duck Dynasty Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
The most amazing mashed potato casserole with a crispy topping. You can make this ahead of time for family suppers. It will quickly become a favorite.
Ingredients
- 1 1/2 pounds Russet potatoes, peeled and cubed
- 4 ounces (half a package) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup milk
- 2 Tbsp butter
- 3/4 tsp seasoned salt
- 1 tsp garlic powder
- 1/4 cup panko bread crumbs
- 1/4 cup parmesan cheese
- Smoked paprika
- 1 Tbsp melted butter
Instructions
- Pour 1 ½ cups water in bottom of Instant Pot. Add cubed potatoes into steamer basket. Lower the steamer basket into 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.
- Preheat oven to 350 degrees.
- Remove the steamer basket and discard water in bottom of pot. Dry out the pot. Dump the potatoes into the pot. Mash the potatoes.
- Stir in the cream cheese, sour cream, milk, butter, seasoned salt and garlic powder until well incorporated.
- Scrape the mixture into a 8×8 inch baking dish and spread out evenly. Sprinkle the panko and parmesan cheese on top. Sprinkle with a little bit of paprika. Drizzle the melted butter over the top.
- Bake for 20 minutes until top is golden brown.
- Eat and enjoy!
- Category: Side
- Method: Instant Pot
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Hi,
Can I use my air fryer top to finish cooking these potatoes, rather than putting them in the oven? They sound awesome, and this would save me time and extra dishes to wash.
For sure!