Let’s talk about comfort food. What comes to mind? For me, it’s always a warm, fluffy, and creamy bowl of potatoes. There is something so satisfying about them. It feels like a hug from the inside, you know?
Today, we are taking that feeling and making it even better. We are creating a truly wonderful Mashed Potatoes Recipe. This isn’t just any side dish. This is a spectacular Mashed Potatoes Casserole that will have everyone at the table asking for seconds. It is rich, cheesy, and absolutely delicious.
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Why You’ll Love This Recipe
Honestly, what is not to love? This dish takes the classic side and turns it into the main event. It’s the kind of food that brings people together and makes memories.
First off, the texture is amazing. We are talking velvety smooth potatoes blended with rich butter and tangy sour cream or cream cheese. It is creamy beyond belief.
Then, we add loads of savory cheddar cheese. Some gets stirred right into the potatoes, creating little pockets of melty goodness. The rest is sprinkled on top for a beautiful golden crust.
And we can’t forget the toppings. Crispy, salty beef bacon crumbles and fresh, bright chives add another layer of flavor and a welcome crunch. It is a complete experience in every single bite.
This is one of the best mashed potatoes ever because it is so versatile. It is simple enough for a weeknight dinner but feels special enough for a holiday feast. It is a real crowd pleaser.
Plus, this recipe for baked mashed potatoes is fantastic for planning ahead. You can assemble the whole thing in advance. Then just pop it in the oven before you are ready to eat. It saves you so much stress in the kitchen.
Ingredients
The ingredients for this Mashed Potatoes Recipe are simple and straightforward. You likely have many of them in your kitchen already. Let’s look at what you will need.
The star of the show is, of course, the potatoes. I recommend using Russet or Yukon Gold potatoes. They are starchy and become wonderfully light and fluffy when mashed. They also absorb the butter and milk beautifully.
For the creamy part, we are using a combination of whole milk, unsalted butter, and either sour cream or cream cheese. Here’s the thing about the sour cream versus cream cheese debate. Both are delicious options. Cream cheese will give you a slightly thicker, richer potato. Sour cream adds a gentle tang that is also very pleasing. I personally lean towards cream cheese, but you can’t go wrong either way.
- 3 lbs (1.3 kg) russet or gold potatoes
- ⅔ cup (157 ml) whole milk
- ½ cup (113 g) unsalted butter
- ½ cup (120 g) sour cream OR 3 oz cream cheese, cut into pieces (85g)
- 1 clove garlic, pressed
- 1 teaspoon table salt
- ½ teaspoon fresh cracked black pepper
- 6 oz (170 g) shredded cheddar cheese, divided
- ½ cup (60 g) crumbled beef bacon (about 6 slices cooked and crumbled)
- Chives or scallions for topping
Step-By-Step Instructions
Alright, let’s get into the fun part. Making this Loaded Mashed Potatoes dish is easier than you think. Just follow along, and you will have a stunning casserole in no time.
Step 1: Prepare The Potatoes
First things first, preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. This ensures it is nice and hot when your casserole is ready to bake.
Now for the potatoes. Peel them and cut them into evenly sized pieces, about one and a half inches. Uniform chunks mean they will all cook at the same rate. Nobody wants a lumpy mash with undercooked bits.
Place the cut potatoes into a colander and give them a good rinse under cold water for about a minute. This step is important because it washes away excess starch. Less starch means fluffier potatoes. It is a small detail that makes a big difference.
Step 2: Boil The Potatoes
Transfer your rinsed potatoes to a large pot. Cover them with cold water by at least an inch. Adding a generous amount of salt to the water is a good idea. The potatoes will absorb the salt as they cook, seasoning them from the inside out.
Put the pot on the stovetop over high heat and bring it to a boil. Give it an occasional stir. Once it is boiling, you can reduce the heat a bit to maintain a steady simmer. Cook them until they are fork tender. This means a fork should slide into a potato piece with very little resistance.
Carefully drain the potatoes in the colander. Then, return the empty pot to the warm stove for a moment and put the potatoes back in. Let them sit for a minute. The residual heat from the pot helps evaporate any remaining water, which is key for a creamy, not watery, mash.
Step 3: Mash And Mix
Now it is time to create that amazing creamy texture. To the warm potatoes in the pot, add your milk, butter, sour cream or cream cheese, pressed garlic, salt, and pepper.
Grab your potato masher and get to work. Mash everything together until the potatoes reach your desired consistency. Some people like a completely smooth mash, while others prefer a few small lumps. It is your call. Just be sure not to overmix, as that can make them gluey.
Once you are happy with the texture, stir in one cup of the shredded cheddar cheese. Keep stirring until it is evenly distributed and starting to get melty. This is the first layer of cheesy goodness in your loaded mashed potatoes.
Step 4: Assemble The Casserole
Spread the potato mixture evenly into a 2 or 2.5 quart casserole dish. You can use a spatula to smooth the top. This will become your canvas for the delicious toppings.
Sprinkle the remaining half cup of shredded cheddar cheese over the surface. Then, scatter the crumbled beef bacon all over the cheese. This combination of cheese and bacon will create a savory, crispy top layer that is simply divine.
Step 5: Bake To Perfection
Take a large piece of aluminum foil and lightly butter one side. Cover the casserole dish with the foil, buttered side down. This prevents the cheese from sticking to the foil as it melts.
Place the dish on the center rack of your preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the foil. Continue baking for another 15 to 20 minutes.
You will know it is done when the cheese is completely melted, bubbly, and starting to turn a beautiful golden brown color. The aroma filling your kitchen at this point will be absolutely wonderful.
Finally, remove the Mashed Potatoes Casserole from the oven. Let it cool for just a few minutes. Sprinkle fresh chives or scallions over the top before serving. Serve it warm and enjoy every single spoonful.
How To Store Leftovers
If you happen to have any leftovers of this fantastic Mashed Potatoes Recipe, storing them is easy. First, allow the casserole to cool completely to room temperature. This is important for food safety.
Once cooled, you can cover the casserole dish tightly with plastic wrap or foil. Or, you can transfer the leftovers to an airtight container. Store them in the refrigerator for up to four days.
When you are ready to reheat, you can do so in the oven or the microwave. For the oven method, preheat to 350 degrees Fahrenheit. Place the potatoes in an oven safe dish, and you might want to add a splash of milk to keep them from drying out. Bake for about 20 minutes, or until heated through.
For a quicker option, the microwave works well too. Just place a serving on a microwave safe plate, cover it, and heat it in short intervals, stirring in between, until it is warm.
Tips
Want to make the best mashed potatoes ever? Here are a few extra tips to help you along the way. Little things can make a big impact on the final result.
To ensure your potatoes are extra creamy, make sure your milk and butter are at room temperature or even slightly warmed before adding them to the hot potatoes. Adding cold ingredients can cool the potatoes down and make them absorb the dairy less effectively.
Do not be shy with the salt in your boiling water. Potatoes need a good amount of salt to bring out their flavor. It really does make a difference when they are seasoned from the very beginning of the cooking process.
Feel free to get creative with your cheese. While cheddar is a classic choice for this Mashed Potatoes Casserole, other cheeses work well too. Try a mix of Monterey Jack and cheddar, or add some Gruyère for a nutty flavor.
If your mashed potatoes seem a bit too thick, you can stir in a little more warm milk, a tablespoon at a time, until you reach your desired consistency. If they are too thin, you can return the pot to low heat and stir for a few minutes to help some of the excess moisture evaporate.
Conclusion
And there you have it. A truly spectacular Mashed Potatoes Recipe that is so much more than just a side dish. These baked mashed potatoes are a comforting, flavorful, and satisfying meal component that will bring smiles to everyone’s faces.
It is the perfect dish for holidays, family gatherings, or just a cozy night in. The combination of creamy potatoes, melted cheese, and savory bacon is a winner every time. I hope you love making and eating this dish as much as I do. Enjoy!
FAQ
Can I Make This Ahead Of Time?
Yes, absolutely. You can assemble the entire casserole up to two days in advance. Just prepare it up to the point before baking, cover it tightly, and store it in the refrigerator. When you are ready to bake, you may need to add about 10 to 15 minutes to the initial baking time since it will be starting from cold.
Do I Have To Peel The Potatoes?
Peeling the potatoes results in the creamiest, smoothest texture. However, if you enjoy a more rustic mash, you can leave the skins on. Just be sure to scrub the potatoes very well before boiling. Leaving the skins on will add some extra texture and nutrients.
Can I Use A Different Type Of Potato?
While Russet or Yukon Gold potatoes are recommended for their starchy, fluffy texture, you can use other types. Red potatoes, for example, will result in a denser, creamier mash because they are waxier. The texture will be different, but still delicious.
Can I Make This Recipe Dairy Free?
You can make substitutions to create a dairy free version. Use a plant based milk like almond or oat milk, a dairy free butter substitute, and your favorite dairy free sour cream or cream cheese product. You can also find many good quality dairy free cheese shreds to use in the recipe.
Loaded Mashed Potatoes Casserole
This loaded mashed potatoes casserole is a comforting and flavorful side dish. Creamy potatoes are mixed with butter, sour cream, and cheese, then baked with a golden cheese and crispy bacon topping for a rich and satisfying dish perfect for any occasion.
Requirements
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Peel, chop, and rinse potatoes.
- Place the cut potatoes into a colander and rinse under cold water. Transfer potatoes to a large pot, cover with salted water, and boil until fork-tender.
- Drain the potatoes well. Return them to the warm pot and add milk, butter, sour cream or cream cheese, garlic, salt, and pepper. Mash with a potato masher until creamy. Stir in 1 cup of the shredded cheddar cheese.
- Spread the potato mixture evenly into a 2-2.5 quart casserole dish. Top with the remaining cheddar cheese and crumbled beef bacon.
- Cover with a buttered piece of aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for another 15-20 minutes, until the cheese is bubbly and golden brown. Let cool slightly before topping with fresh chives or scallions and serving.
Notes
Use room temperature milk and butter for the creamiest results.
Feel free to use other melting cheeses like Monterey Jack or Gruyère for different flavor profiles.
If potatoes are too thick, add a bit more warm milk. If too thin, cook on low heat for a few minutes to reduce moisture.
Nutrition
Calories
Sugar
Fat
Carbs
