Loaded Mashed Potato Casserole
A comforting casserole layered with creamy mashed potatoes, sharp cheddar, crispy bacon, and green onions.
Servings: 8 servings
Ingredients
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1 ½-inch pieces
- ¾ cup heavy cream
- 1 cup sour cream
- ¼ cup butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups cheddar cheese, shredded
- 8 ounces bacon, chopped and cooked crispy
- 3 pieces green onions, finely chopped
Instructions
- Step 1: Prepare the Potatoes - Peel the russet potatoes and cut them into 1 ½-inch pieces. Place the potato pieces into a large pot, cover with cold water, and sprinkle in a pinch of salt.
- Step 2: Boil the Potatoes - Bring the pot of potatoes to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook for about 15-20 minutes or until fork-tender. Drain and let sit for a couple of minutes.
- Step 3: Mash the Potatoes - Return the drained potatoes to the pot. Add heavy cream, sour cream, butter, garlic powder, and onion powder. Mash until desired consistency is reached.
- Step 4: Incorporate Cheddar and Bacon - Fold in shredded cheddar cheese and crispy bacon, reserving some bacon for topping.
- Step 5: Assemble the Casserole - Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
- Step 6: Bake the Casserole - Preheat oven to 350°F (175°C). Bake for about 25-30 minutes until heated through and top is slightly golden. In the last five minutes, sprinkle reserved bacon on top.
- Step 7: Add Finishing Touches - Garnish with finely chopped green onions. Let sit for a few minutes before serving.
Equipment
- Large Pot
- Colander
- Potato Masher
- Baking Dish
Notes
For creamier potatoes, adjust the amount of heavy cream and butter. Use freshly grated cheese for better melting. Allow resting time after baking for easier serving.