There’s something about mashed potatoes that just screams comfort, right? But imagine taking that comfort to the next level—like the feeling you get when you find an extra fry at the bottom of the bag, only better. This loaded mashed potato casserole is like a cozy hug on a chilly day, filled with everything you’d want in a comfort dish. It’s as if your favorite potato dish went on vacation and came back with stories to tell.
Steps
- Boil a large pot of water and add salt. Cook peeled and cut Russet potatoes in the boiling water for 15-20 minutes until tender.
- Drain the potatoes and return them to the pot. Add milk, melted butter, sour cream, and season with salt and pepper.
- Mash the potatoes using a potato masher or electric mixer, then stir in 1 cup of shredded cheddar cheese.
- Preheat the oven to 350°F (175°C) and grease a 9-inch square pan or 2-quart casserole dish. Spread the mashed potatoes into the prepared dish and top with the remaining 2/3 cup of cheddar cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil, add crumbled bacon, and bake uncovered for another 20 minutes until the cheese is bubbly.
- Garnish the casserole with chopped chives and parsley. Serve immediately and enjoy the dish.
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Ingredients
- 3 pounds Russet potatoes, peeled and cut into 1½ inch pieces
- ¾ cup milk (1% preferred)
- 4 tablespoons butter, melted
- 1 cup sour cream
- Kosher salt and black pepper, to taste
- 1? cups shredded cheddar cheese, divided
- ½ cup crumbled cooked bacon
- ¼ cup finely chopped chives
- 2 tablespoons finely chopped parsley
- Cooking spray
Nutritional Values
Calories: 462kcal | Carbohydrates: 31g | Protein: 18g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 490mg | Potassium: 1116mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 29mg | Calcium: 375mg | Iron: 7.8mg
FAQ
- Can I prepare the loaded mashed potato casserole in advance?
- Yes, you can prepare the casserole a day prior to serving. Simply assemble the mashed potato mixture in a baking dish with cheese on top, cover it with aluminum foil, and refrigerate until you’re ready to bake.
- What type of potatoes should I use for this recipe?
- Russet potatoes are recommended for this casserole, but if you don’t have any on hand, Yukon Gold potatoes will also work as a suitable alternative.
- How do I ensure my mashed potatoes are smooth?
- For extra smooth mashed potatoes, you can use a potato ricer before returning them to the pot. Avoid using a food processor, as this can make the potatoes gummy.
- Can I substitute the cheese in the recipe?
- Absolutely! If you prefer different flavors, you can replace the cheddar cheese with other types like colby jack, mozzarella, fontina, or Monterey Jack.
- How should I store leftovers?
- Leftovers should be kept in an airtight container and can be stored in the refrigerator for up to three days.
Tips
- For ultra-smooth mashed potatoes, consider using a potato ricer instead of a masher. Avoid using a food processor, as it can make the potatoes gummy.
- Opt for freshly shredded cheddar cheese, as pre-packaged varieties often include preservatives and anti-caking agents, which can hinder melting.
- Keep an eye on the casserole during the final baking phase to prevent the bacon from becoming too brown.
- You can prepare the casserole a day in advance. Simply assemble and refrigerate it with cheese on top, covered with foil, until you’re ready to bake it.
Equipment
- Potato Ricer – For extra smooth potatoes.
- Electric Mixer – If you don’t want to use a potato masher.
- 9-Inch Square Pan or 2-Quart Casserole Dish – For baking the casserole.
- Aluminum Foil – For covering the pan during baking.
