Buds Mashed PotatoCreamed Corn Casserole Recipe

Name: Buds Mashed PotatoCreamed Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds russet potatoes, peeled and quartered (about 15 medium potatoes); 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup sour cream; 1/2 (1/2-ounce) package ranch dressing mix; 1 (1-pound) bag frozen corn; 1/2 cup (1 stick) unsalted butter; 1 (16-ounce) can creamed corn; 1 (8-ounce) package cream cheese, cut into 1-inch chunks; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup diced red onion; 1 cup crumbled blue cheese (about 4 ounces)

Servings: persons

5 pounds russet potatoes, peeled and quartered (about 15 medium potatoes)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sour cream
1/2 (1/2-ounce) package ranch dressing mix
1 (1-pound) bag frozen corn
1/2 cup (1 stick) unsalted butter
1 (16-ounce) can creamed corn
1 (8-ounce) package cream cheese, cut into 1-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup diced red onion
1 cup crumbled blue cheese (about 4 ounces)

1
Preheat the oven to 350F.
2
Grease a large, deep casserole with butter or cooking spray.
3
Place the potatoes in a large stockpot, cover with water, and bring to a boil over high heat.
4
Immediately decrease the heat to medium and cook until the potatoes are fork-tender (literally when you stick a fork in a spud, it slides out with ease), about 20 minutes; drain.
5
Return the warm potatoes to the pot and mash with the 1/2 cup melted butter, sour cream, and ranch mix, leaving just a few chunks of potato.
6
Set aside.
7
In a saucepan set over medium heat, stir together the corn kernels and the remaining 1/2 cup butter until the corn is heated through.
8
Stir in the creamed corn, cream cheese, salt, and pepper and cook until the cream cheese has melted and combined with the rest of the ingredients.
9
Stir the creamed corn mixture into the potato mixture and turn it out into the prepared casserole.
10
Bake until hot, about 30 minutes.
11
Just before serving, sprinkle the onion and blue cheese over the top of the casserole.
12
Serve immediately.
13
The casserole can be assembled up to 1 day in advance, covered, and refrigerated.
14
Bake just before serving.

1220

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 pounds russet potatoes, peeled and quartered (about 15 medium potatoes), 1/2 cup (1 stick) unsalted butter, melted, 1/2 cup sour cream, 1/2 (1/2-ounce) package ranch dressing mix, and more.

Yes, Buds Mashed PotatoCreamed Corn Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buds Mashed PotatoCreamed Corn Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions