November 14, 2022
Review RecipeMashed Potato Casserole
Filled with a mix of butter, extra crispy bacon, lots of cheese, and chives, this quick-to-make mashed potato casserole is filled with flavor and makes an irresistible side dish.
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This mashed potato casserole turns a classic, loaded baked potato into a delicious dish the whole family will go crazy for. Homemade mashed potatoes are mixed with all the best-baked potato toppings: butter, sour cream, bacon crumbles, and of course, melted cheese!
Mashed Potato Casserole Ingredients
You’ll need:
- 5 pounds of Yukon gold potatoes, peeled and cut into quarters
- Cold water to cover potatoes
- ½ teaspoon salt
- ½ cup salted butter, softened
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- 1½ teaspoons salt
- ½ cup sour cream
- ½ cup whole milk, warmed in the microwave for 45 seconds
- 3 cups cheddar cheese, divided in half
- 10 strips bacon, cooked and crumbled
- Fresh chives, finely chopped
SUBSTITUTIONS AND ADDITIONS
POTATOES: if you can’t get Yukon gold potatoes, look for any medium starch potatoes. Potatoes with thin skins will work well, as will any yellow or red-skinned potatoes.
SOUR CREAM: You can substitute sour cream for a healthier alternative – cottage cheese. Cottage cheese has a lower-fat and higher protein content than sour cream. To replace the sour cream in this recipe, use one cup of cottage cheese, blended with 4 tablespoons of milk and 2 teaspoons of lemon juice.
PEPPER: Should white pepper be a bit on the strong side for you, just use ground black pepper instead.
How To Make This Mashed Potato Casserole Recipe
STEP ONE: In a large pot, add the quartered potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ teaspoon salt and stir into the water. Bring water to a boil and let potatoes cook for 18-22 minutes, depending on the size of your cut potatoes. Potatoes are done when you can easily pierce with a fork.
OUR RECIPE DEVELOPER SAYS
If you’re preparing this dish ahead of time, simply boil potatoes and mash them with the mixed-in ingredients, then add them to the casserole dish. Cover the dish and store it in the fridge. Add all the toppings and bake the next day.
STEP TWO: Drain and place potatoes in a large bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add ½ cup of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
PRO TIP:
To remove excess starch, rinse your potatoes with hot water before mixing them. Be careful not to overmix the potatoes, or they will become gluey and not work as well in the casserole.
STEP THREE: Add the sour cream, warmed milk, and ½ of the cheddar cheese to the bowl. Beat on high until no lumps remain in the potatoes.
PRO TIP:
Don’t skip warming the milk. Otherwise, it instantly brings down the temperature of the potatoes when mixed. Also, let the sour cream sit on the counter while cooking the potatoes, so it is room temperature when added to the bowl.
STEP FOUR: Lightly grease a 9×13 baking dish and preheat the oven to 375°F. Add the potato mixture to the baking dish. Top with remaining shredded cheese.
STEP FIVE: Place in the oven and bake for 20 minutes, or until the cheese is fully melted.
STEP SIX: Sprinkle bacon bits and chives on the top of the casserole.
STEP SEVEN: Serve and enjoy.
How To Serve
A holiday meal isn’t complete without a warm scoop of mashed potatoes. This loaded casserole will become a favorite side dish and would be delicious served with our green bean casserole and dinner rolls on the side.
If you love ordering potato skins off the appetizer menu but hate the price, try our twice baked potatoes. Classic potato salad is perfect if you’re looking for a different potato-based side dish.
MORE CASSEROLE RECIPES
Storage
IN THE FRIDGE: Once cooled, store leftovers in an airtight container. In the refrigerator, it’ll keep for up to three days.
IN THE FREEZER: This recipe might not freeze very well since the creamy ingredients might separate when thawing. But you can freeze the boiled potatoes before they are mixed with the rest of the ingredients if needed. Allow them to cool and seal in an airtight bag. Store for up to 6 months. Thaw and heat up before continuing the recipe.
This loaded mashed potato casserole recipe is perfect for transforming your everyday potatoes into a new family favorite. The crispy, smoky bacon coupled with the creamy potatoes and cheese, all topped with chives (or even your own choice of toppings) is a dish that’s easy to make and incredibly delicious.
FREQUENTLY ASKED QUESTIONS
Can I freeze this casserole?
We don’t find this potato recipe freezes very well because of the creamy ingredients. You can freeze the boiled potatoes and then prepare the rest of the recipe right before you are ready to bake it.
Can I make this recipe ahead of time?
This easy casserole can be prepared ahead of time, but we’d recommend waiting to add the toppings until you are ready to bake it.
Do I have to use an electric mixer?
An electric mixer will give the potatoes a very smooth texture, but if you would prefer to use a potato masher or potato ricer, you are welcome to mash them that way instead.
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Mashed Potato Casserole
Filled with a mix of butter, extra crispy bacon, lots of cheese, and chives, this quick-to-make mashed potato casserole is filled with flavor and makes an irresistible side dish.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8
Ingredients
- 5 pounds Yukon gold potatoes, peeled and cut into quarters
- ½ teaspoon salt
- ½ cup salted butter, softened
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- 1½ teaspoons salt
- ½ cup sour cream
- ½ cup whole milk, warmed in the microwave for 45 seconds
- 3 cups cheddar cheese, divided in half
- 10 strips bacon, cooked and crumbled
- chives, finely chopped
Instructions
- In a large pot, add the quartered potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ teaspoon salt and stir into the water. Bring water to a boil and let potatoes cook for 18 to 22 minutes, depending on the size of your cut potatoes. Potatoes are done when you can easily pierce with a fork.
- Drain and place potatoes in a large bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add ½ cup of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
- Add the sour cream, warmed milk, and ½ of the cheddar cheese to the bowl. Beat on high until no lumps remain in the potatoes.
- Lightly grease a 9×13 baking dish and preheat the oven to 375°F. Add the potato mixture to the baking dish. Top with remaining shredded cheese.
- Place in the oven and bake for 20 minutes or until the cheese is fully melted.
- Sprinkle bacon bits and chives on the top of the casserole.
- Serve and enjoy.
Notes
- If you’re preparing this dish ahead of time, simply boil potatoes and mash them with the mixed-in ingredients, then add them to the casserole dish. Cover the dish and store it in the fridge. Add all the toppings and bake the next day.
- To remove excess starch, rinse your potatoes with hot water before mixing them. Be careful not to overmix the potatoes, or they will become gluey and not work as well in the casserole.
- Don’t skip warming the milk. Otherwise, it instantly brings down the temperature of the potatoes when mixed. Also, let the sour cream sit on the counter while cooking the potatoes, so it is room temperature when added to the bowl.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
Nutrition
Calories: 646kcal | Carbohydrates: 53g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1159mg | Potassium: 1327mg | Fiber: 6g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 56mg | Calcium: 373mg | Iron: 2mg
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Comments
Gloria says
I love this as a side dish. We served at Thanksgiving and it was a big hit!