Loaded Mashed Potato Casserole
Creamy mashed potatoes are mixed with sour cream, bacon, and cheese, then baked in the oven until golden and bubbly.
Ingredients
- 2.5 lbs russet potatoes peeled and cut into 1-inch cubes, about 1.1 kg
- 1 tsp kosher salt plus more to taste, 5 g
- 8 oz bacon chopped, 225 g
- 3/4 cup whole milk 180 ml
- 1/2 cup unsalted butter 113 g
- 1/4 cup sour cream 60 g
- 2 cups shredded Colby Jack cheese 225 g
- 2 tbsp chopped green onions for garnish, 10 g
Instructions
- Preheat your oven to 375°F (190°C).
- Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain the potatoes well.
- While the potatoes are cooking, place the chopped bacon in a skillet over medium heat. Cook until the bacon is crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- In a small saucepan, warm the milk and butter over low heat just until the butter is melted. Do not let it boil.
- Return the drained potatoes to the hot pot. Mash them with a potato masher or an electric mixer. Pour in the warm milk mixture and the sour cream, then continue to mix until the potatoes are creamy. Stir in half of the shredded cheese and half of the cooked bacon. Season with salt and pepper to taste.
- Spread the mashed potato mixture evenly into a 9x13-inch baking dish.
- Sprinkle the remaining bacon and cheese over the top of the potatoes.
- Bake, covered with foil, for 25 minutes. Remove the foil and bake for another 10 minutes, or until the casserole is heated through and the cheese is melted and lightly browned.
- Let the casserole rest for a few minutes before garnishing with green onions and serving.
Notes
For make-ahead, assemble the casserole without baking, cover, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the covered baking time.
If you have leftover mashed potatoes, you can use about 6 cups for this recipe. Warm them slightly before mixing with the sour cream, bacon, and cheese, then proceed with assembly and baking.
Feel free to swap the Colby Jack cheese with sharp cheddar, Monterey Jack, or a Gruyère blend for a different flavor.