Loaded mashed potato casserole transforms your favorite potatoes into a make-ahead friendly casserole! This version is perfectly cheesy with just the right amount of bacon and sour cream.
Recipe: https://sugarspunrun.com/loaded-mashed-potato-casserole/
Ingredients
3 lbs russet or gold potatoes (1.3kg)
⅔ cup whole milk (157ml)
½ cup unsalted butter (113g)
½ cup sour cream (120g) OR 3 oz cream cheese, cut into pieces (85g)
1 clove garlic, pressed
1 teaspoon table salt
½ teaspoon fresh cracked black pepper
6 oz shredded cheddar cheese, divided (170g)
½ cup crumbled bacon (60g)(about 6 slices cooked and crumbled)
Chives or scallions, for topping
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Potato Masher (Affiliate Link): https://amzn.to/3HdLtwk
2 qt casserole dish (Affiliate Link): https://amzn.to/3vr4iVg
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Instructions
00:00 Introduction
00:20 Peel and cut potatoes into 1 ½” (4cm) pieces. Place in a colander and rinse under cold water for one minute.
00:40 Transfer potatoes to a large pot, cover with at least an inch of water, and generously salt the water. Place pot on stovetop over high heat and bring to a boil, stirring occasionally. Once potatoes are fork-tender, carefully drain potatoes into colander then return to the pot and allow to sit for a minute (this helps the excess water evaporate from the pan).
00:56 Preheat oven to 375F (190C).
01:05 Add milk, butter, sour cream or cream cheese, garlic, salt, and pepper, and mash until potatoes reach desired consistency. Stir well.
02:27 Stir in 1 cup (4oz) or shredded cheddar cheese until well distributed.
05:00 Spread potatoes into a 2 qt casserole dish. Top with remaining ½ cup (2oz) of shredded cheddar cheese and crumbled bacon.
05:45 Lightly butter a large piece of foil and lightly cover the casserole dish (buttered side down). Transfer to center rack of 375F (190C) preheated oven and bake for 20 mins, remove the foil, and continue baking for another 15-20 minutes, until cheese is melty and bubbly.
06:20 Remove from oven and top with chives or scallions. Serve warm.
Notes
Storing
Store tightly covered in the refrigerator for up to 4 days.
Making in advance
You can make the entire dish up to 2 days in advance of baking. Follow the recipe through step 6 (do not bake), cover tightly with plastic wrap and refrigerate. When ready to bake, remove plastic wrap and cover with lightly buttered foil. Let sit at room temperature while oven heats to 350F. Bake covered for 30-40 minutes, then uncover and bake an additional 15-20 minutes, until cheese is melty and dish is heated through.
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