Mashed Potato Casserole–is there any better comfort food?
Although we usually don’t have leftover mashed potatoes, when we do we store them in a baking dish and reheat them in the oven the next day and that was an inspiration for this Mashed Potato Casserole. Somehow, because they’re pretty wonderful out of the pot and right off the stove, baking mashed potatoes in a casserole gives them a deeper, more buttery flavor and in this version, there’s even a surprise inner layer of bacon and (more!) cheese!
If we are what we eat, then I must be a couch potato because I love spuds. I love them in any form (well, maybe not raw), but my favorite are rich and creamy mashed potatoes. This Mashed Potato Casserole, like a Loaded Baked Potato, is tangy from the sour cream, sharp from the mozzarella and cheddar cheeses, and smoky from the bacon, making it an irresistible side dish or even a main, if you’re like me and consider potatoes a perfect entree. And if you want an even more indulgent dish, start off by making Garlic Mashed Potatoes
Mashed Potato Casserole is a dairy-lover’s dream: milk, butter, sour cream, and two kinds of cheese! But fear not, vegan friends, each one of those ingredients comes in vegan versions, so you can delight in this delish dish. There’s even vegan bacon for that crispy crunch.
FAQs
Would sweet potatoes be good in this recipe?
Sweet potatoes would be beyond good in Mashed Potato Casserole! And they would make this decadent dish a little healthier.
Can the casserole be prepared ahead of time?
It can, but follow our instructions to stir in an extra 2/3 cup of milk to prevent the potatoes from drying out during their time in the refrigerator.
Do the potatoes have to be peeled for Mashed Potato Casserole?
They don’t have to be peeled, but leaving the skins on will change the texture. Up to you, though.
What potato should I use?
You say potato and I say po-tah-toe, but russets are best for Mashed Potato Casserole.
Serving Suggestions
Mashed Potato Casserole is a perfect side for nearly any dish, but it pairs beautifully with Steak and Eggs. And speaking of steak, it is heavenly with Salisbury Steak and with Fried Cubed Steak or, come to think of it, with any steak! But it’s also great with your favorite chicken or pork dishes.
Be creative! It’s easy to customize Mashed Potato Casserole. I love to make it Mexican by using a spicy Mexican cheese blend or Pepper Jack, then topping it with chorizo instead of bacon and chopped cilantro in place of green onions.
How to Store
Mashed Potato Casserole will keep in the refrigerator (covered in the dish you baked it in) for 3-5 days; remove it from the refrigerator about an hour before reheating it in the oven. If you want to assemble it ahead of time and bake it off later, store it in the refrigerator for up to 3 days; again, remove it from the refrigerator about an hour before baking.
You can also freeze the casserole before baking it (though without the green onion garnish) for 2 weeks by covering it with plastic wrap and then foil; thaw it completely before baking.
Mashed Potato Casserole
Ingredients
- 3.5 lbs Russet potatoes peeled and quartered
- 1 tbsp kosher salt plus more to taste
- 1 1/3 cups whole milk divided
- 5 tbsp unsalted butter cut into cubes
- 1/2 cup full-fat sour cream
- 1 1/2 cups mozzarella cheese freshly shredded
- 1 cup sharp cheddar cheese freshly shredded
- 6 oz bacon chopped
- 1/4 cup green onions finely sliced
Instructions
- Start by placing your peeled and quartered potatoes in a large pot. Cover them with cold water, add 1 tablespoon of kosher salt, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add 2/3 cup of milk and the cubed butter. Mash the potatoes until smooth and creamy. Stir in the sour cream and additional salt to taste.
- Preheat your oven to 375°F. Fold in 1 cup of the mozzarella and half of the cheddar cheese into the mashed potatoes until well combined. If you're preparing this ahead of time, stir in the extra 2/3 cup of milk to keep the potatoes moist during reheating.
- In a skillet, cook the chopped bacon until crispy. Drain on paper towels. Spread half of the mashed potatoes into a greased 9×13-inch baking dish. Sprinkle with half of the cooked bacon and the remaining cheese. Top with the rest of the mashed potatoes, smoothing the top with a spatula.
- Sprinkle the remaining bacon and a touch more cheese on top for a crispy, golden crust. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole sit for a few minutes after baking. Sprinkle with green onions before serving for a pop of color and freshness.
Leave a Comment