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Loaded Whipped Potato Casserole

Updated on August 26, 2017
Melissa Althen profile image

Melissa is a Certified Food Scientist with over 20 years in the food industry. New food development and matching are her specialties.

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5 stars from 2 ratings of Whipped Potato Casserole

Whipped Potato Casserole

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 6 servings


  • 5 Large Idaho Potatoes
  • 1/4 cup Butter
  • 4 Green onions, Bottoms and tops sliced and separated
  • 2 cloves Garlic, Minced
  • 1 Serrano Pepper, Ribs removed and thinly sliced (optional)
  • 1/2 cup Heavy Cream
  • 3/4 cup Sour Cream
  • As Needed Milk
  • 4 Slices Luncheon Meat Ham, Thinly sliced then chopped
  • Aleppo Pepper, Optional
  • 2 cups Shredded Cheese
  • To Taste Salt and Pepper


  1. Peel the potatoes. Slice into 1 inch slices and boil in salt water for 15 minutes or until fork tender. Drain.
  2. White the potatoes are boiling, prep the other ingredients. Make this your recipe by using whatever you have on hand and like for toppings for the potatoes.
  3. Heat a small saute pan over medium high heat. Add the butter. When the butter is melted, add the onion bottoms, garlic, and Serrano. Let it sweat about 3 minutes until your aromatics start to become translucent.
  4. Drain the potatoes and in the same pot add the butter + aromatics. Add the cream, sour cream, and seasoning. Using a hand mixer press the potatoes into the liquid, then whip until creamy, adding milk as necessary.
  5. Season with salt and pepper. Pour into a 8X10 baking pan. Top with ham, green onion tops, then cheese. Sprinkle Aleppo pepper over top (Optional).
  6. Bake at 350F for 15 minutes, just to heat the casserole through and melt the cheese.

© 2017 Melissa Althen


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