Mary Yoder’s Casserole

Mary Yoder’s Casserole–a creamy, cheesy mashed potato casserole loaded with sour cream, cheddar, and a hint of onion, then topped with buttery Ritz cracker crumbs for a golden, crunchy finish. Make it in the Instant Pot or slow cooker.

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Mary Yoder’s Casserole

Last fall Greg and I and 2 other couples went on a trip to Ohio. One of our stops was Mary Yoder’s Amish Kitchen in Middlefield, Ohio. It was a buffet of comfort foods such as potatoes, macaroni and cheese, fried chicken, etc. One of the recipes I pulled from the website was this mashed potato casserole. It’s really really yummy (albeit not low calorie or low fat!). I liked it much better than funeral potatoes. Try it out for a potluck or Sunday dinner.

Ingredients/Substitution Ideas

• Russet potatoes–or red, yukon gold
• Butter
• Kosher salt
• Black pepper
• Grated onion pulp–use a fine grater* to grate the onion until it becomes a wet, pulpy mixture. It includes the juice.
• Cream of chicken soup–or cream of mushroom, celery
• Sour cream–or plain yogurt
• Cheddar cheese–I like sharp
• Ritz crackers–or crushed cornflakes

Steps

Wash potatoes, peel if you’d like (I keep the skins on). Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet or steamer basket in the pot. Add the potatoes into the pot. (I halved the recipe so I only used 1 pound of potatoes).

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting and remove the lid.

Remove the potatoes and trivet and discard the water. Place potatoes into Instant Pot liner and mash.

Stir in the ½ cup butter, salt, pepper, onion, cream of chicken, sour cream and cheddar cheese. Spread it evenly in the pot.

In a bowl, crush the Ritz crackers and stir together with the melted butter. Sprinkle the mixture over the potatoes. 

If you have an air fryer lid place it on top and air fry for 5 minutes at 400° F. If you don’t have an air fryer lid then bake in the oven at 400° F for 15 minutes. 

Serve and enjoy!

Notes/Tips

• Serve as a side dish to ham, steak, chicken, etc.
• Use warm ingredients (like softened butter and room temp sour cream) to help everything mix smoothly into the hot potatoes.
• This recipe can be gluten free if you use gluten free cream of chicken soup and forego the Ritz cracker topping.
• I used my Duo Crisp 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• I used my silicone trivet*.
• 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 Joanna Gaines’ Casserole and Instant Pot 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.