Description
A creamy and comforting Loaded Mashed Potato Casserole featuring tender mashed potatoes blended with butter, sour cream or cream cheese, garlic, and cheddar cheese, then topped with crispy bacon and fresh chives, baked to bubbling perfection. Perfect as a flavorful side dish for any dinner.
Ingredients
Scale
Potatoes and Dairy
- 3 lbs russet or gold potatoes
- ⅔ cup whole milk
- ½ cup unsalted butter
- ½ cup sour cream OR 3 oz cream cheese, cut into pieces
Seasonings
- 1 clove garlic, pressed
- 1 teaspoon table salt
- ½ teaspoon fresh cracked black pepper
Toppings
- 6 oz shredded cheddar cheese, divided
- ½ cup crumbled bacon (about 6 slices cooked and crumbled)
- Chives or scallions for topping
Instructions
- Preheat Oven: Preheat your oven to 375F (190C) to prepare for baking the casserole.
- Prepare Potatoes: Peel and cut the potatoes into 1 ½ inch pieces. Rinse them under cold water for one minute to remove excess starch.
- Cook Potatoes: Place the potatoes in a large pot and cover with at least an inch of water. Generously salt the water, bring to a boil over high heat, and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well.
- Mash Potatoes: Return the drained potatoes to the pot and let sit for one minute to allow excess moisture to evaporate. Add the milk, butter, sour cream or cream cheese, pressed garlic, salt, and cracked black pepper. Mash thoroughly until smooth and well combined.
- Add Cheese: Stir in 1 cup of the shredded cheddar cheese until evenly distributed throughout the mashed potatoes.
- Assemble Casserole: Spread the mashed potatoes evenly into a 2 or 2.5 quart casserole dish. Top with the remaining ½ cup of shredded cheddar cheese and sprinkle the crumbled bacon evenly on top.
- Bake Covered: Lightly butter a large piece of foil and place it buttered side down to cover the casserole dish. Bake on the center rack of the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 15-20 minutes until the cheese is melted and bubbly and the bacon is heated through.
- Finish and Serve: Remove the casserole from the oven and sprinkle with fresh chives or scallions. Serve warm.
Notes
- Sour cream vs cream cheese: Both options are delicious. Cream cheese produces a thicker, richer mash, while sour cream offers a milder flavor that appeals to more guests.
- Baking dish size: Use an 11×7 inch (2 to 2.5 quart) casserole dish for even cooking. Thinner casseroles made in larger pans like 9×13 may require less baking time, so check earlier.
- Storage: Store leftovers tightly covered in the refrigerator for up to 4 days.
- Make-ahead: Prepare through step 6, cover with plastic wrap, and refrigerate up to 2 days before baking. When ready, uncover plastic wrap, cover with foil, let sit at room temperature, then bake at 350F for 30-40 minutes covered, then 15-20 minutes uncovered.
- Freezing: Cool completely, store airtight or wrapped, and freeze up to 2 months. Thaw overnight in fridge before reheating covered at 350F for approximately 30 minutes until heated through.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
