Loaded Mashed Potato Casserole

This Loaded Mashed Potato Casserole enjoys fully loaded baked potato flavors in a ridiculously easy casserole dish. It has all the good stuff. Bacon, cheese, sour cream, and onions make regular mashed potatoes the life of the party.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 20

Servings

Calories 872kcal

Author Imma

Ingredients

Mashed Potatoes

2½-3 pounds (1-1.4k) russet potatoes
1-2 teaspoons (5-10g) salt
4 ounces (113g) butter, softened
½ cup (120g) sour cream at room temperature
salt and ground black or white pepper to taste
¾-1 cup (180-240ml) or more warm milk

Loaded Casserole

⅓ cup (75g) cheddar cheese, grated
⅓ cup (40g) grated parmesan cheese
¼ cup (30g) grated Gouda cheese optional
½ cup (60g) bacon crumbles (about 4-5 bacon strips)
3 green onions or chives, chopped (½ cup)
salt and pepper to taste

Instructions

Mashed Potatoes

Peel the potatoes, removing any spoiled spots, such as bruising and discoloration. Cut into big even-sized chunks. Place potatoes in water as you peel to prevent discoloration.
Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1 -2 teaspoons of salt and enough water to cover the potatoes.
Bring to a boil, cook until potatoes are fork-tender. Drain water from the potatoes.
Return potatoes to the stove and simmer for about a minute to remove moisture from the potatoes.
Transfer potatoes into a large bowl then, add the soft butter, sour cream, garlic, and black pepper. Start mixing while adding warm milk as you go until mashed potatoes is soft and fluffy. You may add more milk if desired.

Loaded Mashed Potato Casserole Assembly

Stir in cheeses, parmesan, cheddar cheese, gouda cheese (optional) half of the bacon (reserve the other half to top the casserole). Adjust the salt and pepper to taste.
Scoop the mashed potatoes into a 9x13 baking dish or casserole dish.
When ready to bake, preheat the oven to 350°F. If desired, place the dish on a cookie or baking sheet (this helps facilitate carrying the dish).
Bake uncovered 18-20 minutes or until heated through and the top is slightly puffed and golden brown.
Using an oven mitt, carefully remove from the oven and spread remaining cheddar cheese and bacon. Bake an additional 5 minutes.
Remove from the oven, sprinkle with green onions, and serve.

Notes

The sour cream and milk don't have to be at room temperature for this recipe.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition