Mashed Potato Casserole

Name: Mashed Potato Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 serving
Ingredients: 3 pounds Russet potatoes; water; 7 tbsp butter; ¼ cup sour cream; ½ cup milk; ½ tsp garlic powder; ¾ tsp salt; 1 cup cheddar cheese; ¼ cup panko; 1 tbsp butter; 2 tbsp chives; 5 trips Bacon; ½ cup cheddar cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
10
Course
Side Dish
Cuisine
American

Mashed Potato Casserole

Tiffany Henry

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This Mashed Potato Casserole is melt-in-your-mouth creamy and smooth, loaded up with tons of melty cheese, crunchy panko bread crumbs, topped with crisp, salty bacon, and bits of chives for color and a pop of fresh flavor.

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Ingredients

Servings

3 pounds Russet potatoes
water
7 tbsp butter
¼ cup sour cream
½ cup milk
½ tsp garlic powder
¾ tsp salt
1 cup cheddar cheese shredded

Topping

¼ cup panko
1 tbsp butter
2 tbsp chives chopped
5 trips Bacon cooked
½ cup cheddar cheese shredded

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Instructions

Peel and chop the potatoes. Add to a large pot. Cover with water and heat over high heat, boil the potatoes in the water about 20 minutes or until softened.
Preheat the oven to 350 degrees F.
Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Mix with a potato masher or for creamier potatoes use a hand or stand mixer.
Add the shredded cheddar cheese and stir to combine.
Spray a 2 quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
In a small saucepan add the tablespoon of butter and the panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.
Top with shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
Top with bacon and chives. Serve warm and enjoy!

Notes

Make Ahead Directions: Prepare this dish the day before, cook the potatoes and mash them according to the directions, add the cheese, then add to the casserole dish. Cover and bake the next day and add all the toppings.
Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat covered in the oven until heated through or in the microwave.
Freezing: store without toppings. Allow the mashed potatoes to cool in a prepared baking dish. Cover with plastic wrap and then cover with foil. Store in the freezer for up to 1 month. Thaw by removing to the refrigerator overnight. Bake at 350 degrees F until warmed through, then add toppings according to the recipe.
Potatoes: this recipe calls for russet potatoes. Yukon gold potatoes would also be a good option.
Cheese: mild cheddar cheese goes nicely with this casserole. However, you can substitute for any cheese of preference.
Vegetarian Option: leave off bacon, add another topping of choice if desired.