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 Time45 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Keyword: Mahsed Potato Casserole Recipe
5poundsYukon gold potatoes,peeled and cut into quarters
½teaspoonground white pepper
½cupwhole milk,warmed in the microwave for 45 seconds
3cupscheddar cheese,divided in half
10stripsbacon,cooked and crumbled
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.
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.