Loaded Mashed Potato Casserole
Packed with all of the classic baked potato toppings, this Loaded Mashed Potato Casserole makes for a delicious side dish!
Servings: 12 servings
Calories: 445kcal
Ingredients
- 5 pounds potatoes Russet potatoes or Yukon Gold potatoes
- 8 oz. bacon
- ¾ cup sour cream
- ½ cup milk
- ¼ cup unsalted butter softened
- 1 tsp kosher salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups shredded Cabot Seriously Sharp Cheddar Cheese divided, i.e. 8 oz.
- 1 cup shredded Cabot Monterey Jack Cheese divided, i.e. 4 oz.
- ⅓ cup sliced green onions
- 2-3 Tbsp chopped fresh parsley
Instructions
- Spray a 9”x13” baking dish with nonstick cooking spray; set aside.
- If baking casserole today, preheat oven to 350°F. (Note: This casserole can be made and stored in the refrigerator until ready to bake.)
- Peel potatoes and cut into 1” cubes. Place potatoes in a large pot or Dutch oven and fill with enough water to cover the potatoes by 1”.
- Place pot over high heat and bring to a boil. Once boiling, reduce heat to medium-low heat and simmer for 16-18 minutes, or until potatoes are fork tender.
- While potatoes are boiling, cook bacon in a large skillet until crispy. Pat bacon dry with paper towels and then crumble into a small bowl. Set bacon aside.
- Drain potatoes and return them to the empty pot. Place pot back over low heat for 1-2 minutes to evaporate any excess water. (Note: This ensures there isn’t too much liquid in the casserole!)
- Using a large bowl, add the potatoes and mash to desired consistency. (Tip: A potato masher works well, but I often use a stand mixer fitted with the paddle attachment as an easy way to whip mashed potatoes.)
- Add sour cream, milk, butter, salt, pepper, garlic powder, onion powder, half of the cheeses, half of the green onions and half of the crumbled bacon; stir until well combined.
- Spread mashed potatoes into prepared baking dish. (Note: At this point, the potatoes can be covered with plastic wrap and stored in the refrigerator for up to 2 days. See notes in post about this method.)
- Cover dish with foil and bake for 15 minutes.
- Remove foil and continue baking for 10-15 minutes, or until heated through.
- Remove dish from oven and top with remaining cheeses and bake for 4-5 more minutes, or until cheeses are completely melted.
- Remove dish from oven and sprinkle with remaining bacon, green onions and parsley on top before serving.
Notes
If baking this casserole ahead, let the casserole sit at room temperature for 30 minutes before baking. Wrap top in foil and bake for 30 minutes. Remove foil and continue baking for 25-30 minutes before topping with cheese.
Nutrition
Calories: 445kcal | Carbohydrates: 2g | Protein: 10g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 508mg | Potassium: 109mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 0.3mg
