Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
This recipe is like turning a classic, loaded baked potato into a delicious casserole the whole family will go crazy for! Homemade mashed potatoes are mixed with all the best-baked potato toppings: butter, sour cream, bacon, and of course, melted cheese! This casserole is filling enough to be the main dish but is a classic that can be served alongside just about every protein.
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 POTATO RECIPES:
Grilled Potatoes | Twice Baked Potatoes
Ingredients for Mashed Potato Casserole
You will need:
- 5 pounds of Yukon Gold Potatoes, peeled and cut into quarters
- Cold water to cover potatoes
- 1/2 teaspoon 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 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 1 1/2 teaspoon 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. 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 a 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 boil 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 to 22 minutes, depending on the size of your cut potatoes. Potatoes are done when you can easily pierce with a fork.
PRO TIP: If you’re preparing this dish ahead of time, simply cook the potatoes and mash them, then add them to the casserole dish. Cover the dish, bake the next day and add all the toppings.
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: To remove access 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 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 counter 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.
STEP FIVE: Place in the oven and bake for 20 minutes, or until cheese is fully melted.
STEP SIX: Sprinkle cooked bacon and chives on the top of the casserole.
STEP SEVEN: Serve and enjoy.
Storage
This dish stores and reheats well. We love how the flavors taste when this is reheated!
IN THE FRIDGE: Once cooled, store the casserole 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 boiled potatoes into a new family favorite. The crispy, smoky bacon coupled with the creamy mix of potatoes and cheese, all topped with fine chives (or even your own choice of toppings) is a dish that’s easy to make and incredibly delicious.
MORE RECIPES YOU’LL LOVE
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.
I love this as a side dish. We served at Thanksgiving and it was a big hit!