Loaded Mashed Potato Casserole
User Reviews
5
Loaded Mashed Potato Casserole
Description
The casserole starts by boiling peeled and cubed russet potatoes until tender, then draining them and mashing until smooth and creamy. Butter and warm milk are combined into the mashed potatoes along with sour cream to add richness and moisture. After transferring the mashed potatoes to a baking dish, cooked bacon is sprinkled over the top, adding a smoky and salty crunch.
Freshly shredded Colby jack cheese covers the bacon layer and melts during baking into a gooey, golden crust. The dish is baked covered first to heat through and melt cheese, then uncovered to allow the top to brown. Green onions or chives sprinkled over the finished casserole contribute a mild onion flavor and a pop of color.
This casserole works well for gatherings or comforting family meals. Using russet potatoes provides a fluffy texture ideal for mashing. The combination of creamy potatoes, sharp cheese, and bacon creates layers of flavor across creamy and crispy textures.
Ingredients
- 2 ½ lbs russet potato peeled and cut into 1/2" cubes
- 1 tsp salt or to taste
- 3/4 cup milk (whole or 2% milk)
- 8 Tbsp butter unsalted
- ¼ cup sour cream
- 8 oz Colby jack cheese freshly shredded
- 8 oz Bacon chopped
- 2 Tbsp green onion to garnish, or chives
Instructions
- Preheat oven to 375˚F. Place potatoes in a pot, cover with enough water to submerge potatoes. Bring to a boil over medium/high heat then reduce heat to medium and season potatoes will 1 tsp salt. Cook until potatoes are easily pierced with a knife then drain well.
- Meanwhile, in a small saucepan, add the butter and milk and cook until butter is melted. Turn the heat off, keep saucepan on the stovetop to keep the milk hot. Add the sour cream and whisk until combined.
- Mash or beat potatoes with a mixer until creamy. Add the milk mixture and continue mixing until well incorporated. Transfer potatoes to a baking dish.
- On a medium skillet, saute chopped bacon until golden brown. Sprinkle bacon over potatoes and top with shredded cheese.
- Cover baking dish with foil and bake at 375˚F for 25 minutes. Remove foil and cook an additional 10 minutes, or until cheese melts and potatoes are hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings, as a side
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbs | 37g | |
| Protein | 19g | 38% |
| Fat | 45g | 69% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 108mg | 36% |
| Sodium | 899mg | 37% |
| Potassium | 965mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 336mg | 34% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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