Mashed Potato Casserole
This irresistible Mashed Potato Casserole recipe combines fluffy potatoes, melted cheese, and crispy bacon into one crave-worthy dish that's perfect for holidays or weeknight dinners. Perfectly baked to golden, bubbly perfection, this dish is a show-stopping side for any meal!
Servings 8
Calories 364kcal
Ingredients
- 3 pounds russet potatoes peeled and cut into ½" cubes
- 1½ teaspoons fine sea salt divided
- ½ teaspoon fresh ground black pepper
- 1 cup half and half warm (100-110°F)
- 6 tablespoons unsalted butter room temperature or melted
- ¼ cup sour cream room temperature
- 1 cup sharp cheddar cheese shredded
- ⅓ cup bacon chopped
- 2 green onions thinly sliced
Garnish
- parsley chopped (optional)
Instructions
- Preheat your oven to 375°F.
- Bring water to a boil in a large, deep pot or dutch oven. Add the peeled and cubed potatoes along with 1 teaspoon of salt. Boil until the potatoes are fork-tender, usually around 15-20 minutes.3 pounds russet potatoes, 1½ teaspoons fine sea salt
- Drain the cooked potatoes and return to the same pot or transfer them to a large mixing bowl. Mash them using a potato masher or a fork until smooth.
- Add the remaining ½ teaspoon of salt, freshly ground black pepper, half and half, butter, and sour cream to the mashed potatoes. Mix well until the ingredients are fully incorporated, and the potatoes are creamy.1½ teaspoons fine sea salt, ½ teaspoon fresh ground black pepper, 1 cup half and half, 6 tablespoons unsalted butter, ¼ cup sour cream
- Grease a casserole dish with butter and spread the mashed potatoes evenly on the bottom.
- Sprinkle the shredded cheddar cheese on top followed by the chopped bacon.1 cup sharp cheddar cheese, ⅓ cup bacon
- Place the casserole dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove the casserole from the oven and sprinkle the green onions and fresh parsley on top.2 green onions, parsley
- Allow the loaded mashed potatoes casserole to cool for a few minutes before serving. Enjoy!
Notes
Storage Information
To reheat, you can use the microwave for individual servings or the oven for larger portions. Add a little extra half and half or milk if the mashed potatoes have thickened during storage.
Please see post above for more information, recipe tips and frequently asked questions.
- Make-Ahead: Assemble the casserole up to a day in advance. Cover tightly and refrigerate. To bake, let sit out at room temperature while the oven is preheating then bake as directed, adding 5 to 10 minutes to the baking time. Check to make sure the center is heated through before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezing: I do not recommend freezing as the texture changes.
To reheat, you can use the microwave for individual servings or the oven for larger portions. Add a little extra half and half or milk if the mashed potatoes have thickened during storage.
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Calories: 364kcal | Carbohydrates: 33g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 625mg | Potassium: 801mg | Fiber: 2g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 2mg
