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Mashing cooked potatoes is one of the simplest ways to serve potatoes and a tasty side dish to go with loads of recipes. But what if you could make it even tastier and into the main meal in its own right? With this easy recipe, you can make loaded Mashed Potato Casserole and make those potatoes the star of the dish.
Never sure how to get the perfect mashed potato for your roast dinner? Check out this Creamy Mashed Potatoes recipe. Or if you are inspired to try more potato casseroles, why not go for a Sweet Potato Casserole with Pecans?
MORE POTATO RECIPES:
Grilled Potatoes | Twice Baked Potatoes
Ingredients for Mashed Potato Casserole
You will need:
- 5 lbs. Yukon Gold Potatoes, peeled and cut into quarters
- Cold water to cover potatoes
- 1/2 tsp salt
- 1 stick salted butter, softened
- 1/2 cup sour cream
- 1/2 cup whole milk, warmed in the microwave for 45 seconds.
- 1/2 tsp garlic powder
- 1/2 tsp ground white pepper
- 1 1/2 tsp salt
- Chives, finely chopped
- 10 strips bacon, cooked and crumbled
- 3 cups cheddar cheese, divided in half
Substitutions and Additions
Potatoes: if you can’t get Yukon Gold, look for any medium starch potatoes. While potatoes with thin skins will work, as will red-skinned potatoes. You can also often find other yellow-skinned potatoes and they will be perfect for the recipe.
Pepper: should white pepper be a bit on the strong side for you, just ground black pepper instead.
How to Make this Mashed Potato Casserole Recipe
STEP ONE: In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add 1/2 tsp salt and stir into 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.
STEP TWO: Drain potatoes and place them in a large mixing bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add 1 stick of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
PRO TIP: Be careful not to overmix the potatoes or they will become gluey and not work as well in the casserole.
STEP THREE: Add sour cream, warmed milk, and 1/2 of the cheddar cheese to the bowl. Beat on high until no lumps remain in potatoes.
PRO TIP: Don’t skip warming the milk otherwise, it instantly brings down the temperature of the potatoes when mixed! Also, lift out the sour cream and let it sit on the bench while cooking the potatoes, so it is room temperature for the same reason.
STEP FOUR: Lightly grease a 9×13 baking dish and preheat the oven to 375 degrees F. Add potato mixture to the baking dish. Top with remaining cheddar cheese. Place in the oven and bake for 20 minutes, or until cheese is fully melted.
STEP FIVE: Sprinkle cooked bacon and chives on the top of the casserole. Serve and enjoy.
Storage
IN THE FRIDGE: you can store leftovers in an airtight container for up to three days once the casserole has cooled down. It can also be a make-ahead meal if you cook and mash the potatoes and add them to the casserole dish. Then leave to cool, cover, and pop into the fridge. On the day you want to serve, finish the recipe, and cook.
IN THE FREEZER: while freezing the creamy ingredients isn’t the best idea, you can freeze the cooked, mashed potato. Let it cool and pop it in an airtight bag. Then defrost it and warm it up before continuing the recipe.
Transforming mashed potato into a loaded mashed potato casserole is a brilliant way to make something even tastier from your favorite potatoes. There’s also loads of toppings you can try, and it is a great make-ahead recipe for those busy times!
Try giving your mashed potatoes a little extra flavor and make them the centerpiece of the meal with this Mashed Potato Casserole recipe. Easy to make and packed with taste, it is great to make ahead of time or to quickly put together as an easy but delicious dinner recipe.
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Mashed Potato Casserole
Ingredients
- 5 lb Yukon Gold Potatoes peeled and cut into quarters
- 1/2 tsp salt
- 1 stick salted butter softened
- 1/2 cup sour cream
- 1/2 cup whole milk warmed in the microwave
- 1/2 tsp garlic powder
- 1/2 tsp ground white pepper
- 1 1/2 tsp salt
- chives finely chopped
- 10 strips bacon cooked and crumbled
- 2 cup cheddar cheese divided in half
Instructions
- In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ tsp salt and stir into 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.
- Drain potatoes and place them in a large mixing bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add 1 stick of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
- Add sour cream, warmed milk, and 1/2 of the cheddar cheese to the bowl. Beat on high until no lumps remain in potatoes.
- Lightly grease a 9×13 baking dish and preheat the oven to 375 degrees F. Add potato mixture to the baking dish. Top with remaining cheddar cheese. Place in the oven and bake for 20 minutes, or until cheese is fully melted.
- Sprinkle cooked bacon and chives on the top of the casserole. Serve and enjoy.
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