Mashed Potato Casserole
User Reviews
5
Mashed Potato Casserole
Description
This Mashed Potato Casserole uses peeled, chunked potatoes boiled in salted water until very soft, then mashed with butter, sour cream, and milk for a creamy texture. The combination of mozzarella, Red Leicester, and cheddar cheeses provides melting quality, color, and flavor balance. Bacon cooked in its own fat until golden contributes a smoky, crisp element, and sliced green onion adds freshness.
The mash should be mashed by hand and not processed mechanically to avoid gluey texture. The casserole is stored in a 2 to 3 litre baking dish filled about two-thirds full. It can be assembled fully and refrigerated for up to three days before baking. Reheating is improved by allowing the dish to come to room temperature to ensure even warming.
The dish is ideal as a hearty side for meats or roasts. Leftovers can also be repurposed into potato cakes, though creaminess decreases after refrigeration. Freezing the assembled dish is possible with good results according to reports, but hasn't been personally tested by the recipe author.
Ingredients
- 1.75kg/ 3.5 lb potato Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)(Note 1
- 1 tbsp kosher salt for cooking potatoes, cooking salt
- 2/3 cup milk (preferably full fat/whole milk but lite ok)
- 2/3 cup milk for make-ahead option only (Note 2, extra
- 75g / 5 tbsp butter cut into 1cm / 1/2" cubes, unsalted
- 1/2 cup sour cream (or yogurt), full fat best
- 1 tsp kosher salt or to taste, cooking salt
- 1 1/2 cups (tightly packed) mozzarella cheese freshly shredded (Note 3
- 1 cup (tightly packed) Red Leicester cheese or other flavoured cheese(Note 3
- 1 cup (tightly packed) cheddar cheese or other flavoured cheese(Note 3
- 200g / 6 oz Bacon (streaky), chopped (Note 4)
- 1/4 cup green onion , finely sliced
Instructions
Cook bacon:
- Place bacon in a cold non-stick pan over medium heat (no oil). As the pan heats up the bacon fat will melt. Once you see some melted bacon fat, turn the heat up to medium high and stir for 3 minute or until golden.
- Drain on paper towels.
Mash:
- Potatoes - Peel then cut into 3cm /1" chunks.
- Boil - Place in a large pot and cover with water so it’s 10cm / 4” above the potatoes. Add 1 tablespoon salt. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
- Drain well, then return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
- Mash - Add milk (including EXTRA milk if making-ahead), butter, sour cream and 1 tsp salt. Mash until smooth. (Do not use food processor, blender or beater, makes it gluey!)
Make-ahead directions:
- Fridge - Allow to fully cool on the counter then cover tightly with cling wrap and refrigerate.
- Dechill - Take out onto counter 2 hours prior to reheating.
Assemble:
- Preheat oven to 200°C / 400°F (180°C fan).
- Spread the potato in a 2 litre / 2 quart baking dish (Note 5). Smooth the surface.
- Sprinkle - Sprinkle potato with the cheeses, then bacon.
- Bake covered - Cover loosely with foil. Bake for 20 minutes covered (if freshly made) or 35 minutes (make-ahead option).
- Bake uncovered - Remove foil then bake a further 10 minutes until the cheese is bubbly and golden.
- Serve - Sprinkle with green onion then serve! It stays warm for a good 20 minutes thanks to that protective layer of cheese. Oh, the powers of cheese!
Notes
- Any starchy or all-round potatoes like Russet, Sebago, or Maris Piper work best for mashing.
- Use extra milk if making ahead to offset firming of mash after refrigeration, ensuring the right final texture upon reheating.
- Shred your own cheese for better melting; store-bought pre-shredded contains anti-caking agents that reduce melt quality.
- Measure shredded cheese by packing it tightly into cups to avoid underestimating quantities.
- Cook bacon in a cold pan without oil using fatty streaky bacon; lean bacon requires added oil for cooking.
- The casserole keeps up to 3 days refrigerated uncooked and assembled, excluding green onions which should be added fresh after baking.
- Reportedly freezes well after assembly, though personal testing is pending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333cal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 1057mg | 44% |
| Potassium | 668mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 27mg | 30% |
| Calcium | 200mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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