Loaded Mashed Potato Casserole
User Reviews
5
Loaded Mashed Potato Casserole
Description
Loaded Mashed Potato Casserole features peeled, boiling Russet potatoes mashed smooth with a warm mixture of butter, heavy cream, garlic, and scallions. Half of the cheddar cheese and crispy bacon are integrated into the mash along with sour cream for richness, then layered in a casserole dish. Topped with the remaining cheese and bacon, the dish bakes until bubbly and golden. The texture is creamy and smooth inside with a flavorful crisp topping from the cheese and bacon finishing it off.
The combination of garlic and scallions adds a mild aromatic depth complemented by the sharpness of cheddar and smokiness of bacon. This casserole serves well as a side to roasted meat or poultry and can satisfy a larger crowd thanks to the use of three pounds of potatoes. The method encourages warming the butter and cream with aromatics to subtly infuse flavors before mixing into the potatoes.
Portion sizes can vary to serve between 6 to 10 people depending on appetite. The recipe’s layered approach to adding the cheese and bacon allows a balance of flavor throughout with a textured topping that crisps up nicely in the oven. Baking at a moderate 375°F ensures even cooking and melting of all the components.
Ingredients
- 3 pounds potato peeled, Russet (baking
- 6 trips Bacon cut into small pieces
- 1/2 cup butter 1 stick
- 1/2 cup heavy cream aka whipping cream
- 2 cloves garlic minced
- 1/2-3/4 cup scallions chopped
- 1/2 teaspoon salt
- black pepper to taste
- 1 cup sour cream full fat
- 2 cups cheddar cheese grated
Instructions
- Peel the potatoes, cut them into halves (or smaller), and boil until they're very tender.
- Meanwhile, fry the bacon in a skillet until crispy. Once cooked, transfer to a paper towel lined plate.
- Preheat oven to 375F.
- Prep the remaining ingredients while the potatoes and bacon cook.
- Add the butter, cream, garlic, scallions (add most of them but reserve some for topping the potatoes once they're out of the oven if you wish), salt, and pepper to a small saucepan. Warm it over medium heat until the butter melts and the flavors infuse for a few minutes (don't let it boil). Once warm, take it off the heat.
- Drain the potatoes and return them to the pot they were cooked in. Add the butter/cream mixture and mash until smooth.
- To the pot, add the sour cream, half of the cheddar, and half of the cooked bacon. Stir until combined and transfer to a 9x13 casserole dish and smooth into an even layer.
- Top the potatoes with the remaining cheese and bacon. Bake for 30 minutes or until hot and bubbly. If you want the potatoes to brown on top more, feel free to carefully broil it for a few minutes.
- Top with remaining scallions if you reserved some, and let it sit for 5 minutes or so prior to serving.
Notes
- This casserole serves 6 to 10 people depending on serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 570mg | 24% |
| Potassium | 845mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1106IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
