Mashed Potato Casserole Recipe
This outrageously delicious Mashed Potato Casserole is the BEST way to prepare mashed potatoes ahead of time! Filled with butter, bacon, green onions, and plenty of cheese, it's the perfect holiday side dish!
Servings: 6 servings
Calories: 856kcal
Ingredients
- 5 pounds Russet potatoes - peeled and cut into 2-inch pieces
- 8 tablespoon (1 stick) butter - cut into pieces
- ½ cup heavy cream - at room temperature
- ½ cup milk - brought to room temperature, see notes
- 1 cup sour cream - full-fat, brought to room temperature
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper - plus more to taste
- 6 slices bacon - cooked until crisp and then chopped
- 3 green onions - sliced
- 1½ cup freshly shredded cheddar cheese - divided
- 1 cup freshly shredded mozzarella cheese
Instructions
- Peel and cut the potatoes into even-sized pieces (peeling is optional if using Yukon Gold or red potatoes). Then, preheat the oven to 375 degrees Fahrenheit and lightly grease a 4-inch deep 9×9-inch casserole dish (or similar).
- Place the potatoes in a large pot and cover with cold, salted water. Bring the pot to a boil over high heat, then reduce the heat to medium to maintain a rapid simmer. Cook until the potatoes are fork-tender (about 8-12 minutes).
- Drain the potatoes in a large colander. Let them rest for a few minutes to release steam before returning them to the empty pot. Add the butter and gently mash using your favorite potato masher before adding the heavy cream and 1/2 cup of milk. Mash again until the cream and milk are fully combined and the potatoes are fluffy.
- If you are making ahead, add an additional 1 cup of milk. It’s ok if the potatoes are a little loose or wet.
- Mix in the sour cream, salt, and pepper, then fold in the bacon, green onions, mozzarella, and ½ cup of cheddar cheese.
- Pour the potatoes into the prepared casserole dish and sprinkle the remaining cheddar cheese over the top.
- If you are making ahead, Cover it tightly with foil and refrigerate it for up to 2 days. Remove it from the refrigerator 1-2 hours before baking, so it has time to reach room temperature.
- Bake for 25 minutes or until the cheese is melted and the potatoes are lightly browned on top.
- Remove from the oven and garnish with freshly sliced chives, green onions, or more bacon, if desired.
Notes
- If you are making this mashed potato casserole ahead, add an additional 1 cup of milk. It’s ok if the potatoes are a little loose or wet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 856kcal | Carbohydrates: 74g | Protein: 24g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1007mg | Potassium: 1780mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1547IU | Vitamin C: 23mg | Calcium: 433mg | Iron: 4mg
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