Loaded Mashed Potato Casserole
User Reviews
5
Loaded Mashed Potato Casserole
Description
The Loaded Mashed Potato Casserole features peeled russet potatoes boiled until tender, then mashed with milk, melted butter, sour cream, salt, and pepper. Cheddar cheese folded in adds sharpness and creaminess. The casserole is assembled in a buttered or sprayed dish with remaining cheese on top and covered with foil to bake initially. The final uncovered bake melts cheese and crisps toppings while crumbled bacon adds smoky saltiness.
The texture balances a velvety smooth interior with a golden cheesy crust. Fresh chives and parsley sprinkled on top provide a mild oniony and herbaceous freshness. The casserole makes a substantial side for meat dishes or a cozy meal centerpiece during cooler months.
For smoother potatoes, using a ricer before mixing preserves texture. Shredding fresh cheddar melts better than pre-shredded versions. The dish can be prepared a day ahead, adding convenience for entertaining or meal planning.
Ingredients
- 3 pounds russet potato peeled and cut into 1 and 1/2 inch pieces
- 3/4 cup milk (I used 1%)
- 4 tablespoons butter melted
- 1 cup sour cream
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- 1 2/3 cups cheddar cheese divided use, shredded
- 1/2 cup Bacon crumbled cooked
- 1/4 cup chives finely chopped
- 2 tablespoons parsley finely chopped
- cooking spray
Instructions
- Bring a large pot of water to a boil; add 2 tablespoons of salt. Place the potatoes in the pot and boil for 15-20 minutes or until potatoes are tender.
- Drain the potatoes, then place them back in the pot.
- Add to the pot the milk, butter, sour cream, and salt and pepper to taste. Mash the potatoes with a potato masher or electric mixer. Stir in 1 cup of the cheddar cheese.
- Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch square pan or 2 quart casserole dish coated with cooking spray. Top with remaining 2/3 cup of cheddar cheese.
- Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon; bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through.
- Sprinkle the chives and parsley over the top and serve immediately.
Notes
- Use a potato ricer for extra smooth mashed potatoes before combining with other ingredients.
- Prefer freshly shredded cheddar cheese for better melting compared to pre-shredded cheese with preservatives.
- This casserole can be made up to one day in advance before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 85mg | 28% |
| Sodium | 490mg | 20% |
| Potassium | 1116mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 29mg | 32% |
| Calcium | 375mg | 38% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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