There’s something undeniably comforting about a warm, cheesy, and utterly indulgent casserole—especially when it involves mashed potatoes. It’s like a hug in a dish!
Picture this: the creamy richness of potatoes mashed to perfection, mingling with crispy bacon bits and gooey melted cheese.
It’s the kind of meal that makes you forget about the world outside, even if just for a moment. Remember when everyone was making sourdough at home?
Well, this is your new culinary obsession.
Steps
- Peel and chop the potatoes into uniform pieces. Place them in a pot with cold, salted water, and bring to a boil. Simmer until the potatoes are very soft, then drain them well.
- Return the drained potatoes to the pot and mash them with butter, milk, sour cream, and salt until smooth. If making ahead, add extra milk to compensate for firming during refrigeration.
- Spread the mashed potatoes evenly in a casserole dish. Top with a mixture of shredded mozzarella and cheddar cheeses, then sprinkle chopped, cooked bacon evenly over the surface.
- If preparing in advance, cover and refrigerate the dish. Before reheating, allow it to sit at room temperature for about 2 hours to remove the chill.
- Preheat the oven to 200°C (400°F). Cover the dish with foil and bake for 20 minutes if freshly made, or for 35 minutes if it was previously refrigerated.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Before serving, sprinkle with chopped green onions for added freshness and color.
Ingredients
- 1.75 kg / 3.5 lb potatoes (Sebago, Russet, or Maris Piper/King Edwards)
- 1 tbsp cooking/kosher salt for boiling potatoes
- 2/3 cup milk (full-fat or lite)
- 2/3 cup extra milk for make-ahead option
- 75 g / 5 tbsp unsalted butter, in 1 cm / 1/2″ cubes
- 1/2 cup sour cream or full-fat yogurt
- 1 tsp cooking/kosher salt, or to taste
- 1.5 cups mozzarella cheese, freshly shredded
- 1 cup Red Leicester, cheddar, or other flavorful cheese, freshly shredded
- 200 g / 6 oz streaky bacon, chopped
- 1/4 cup green onion, finely sliced
Nutritional Values
Calories: 3996cal | Carbohydrates: 312g | Protein: 132g | Fat: 252g | Saturated Fat: 132g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 72g | Trans Fat: 2.4g | Cholesterol: 648mg | Sodium: 12684mg | Potassium: 8016mg | Fiber: 36g | Sugar: 36g | Vitamin A: 5736IU | Vitamin C: 324mg | Calcium: 2400mg | Iron: 12mg
FAQ
- Can I prepare Mashed Potato Casserole in advance?
- Absolutely! This dish is perfect for making ahead of time. Simply assemble the casserole and refrigerate it for up to three days before you plan to serve it. Just remember to let it sit out for two hours before reheating to ensure even warming.
- What are the best potatoes to use for this casserole?
- Floury or all-rounder potatoes are ideal for this recipe. In Australia, Sebago potatoes work well, while Russet potatoes are recommended in the US, and Maris Piper is a great choice in the UK.
- Is there a substitute for sour cream in this recipe?
- Yes, you can use full-fat yogurt as an alternative to sour cream. It will still provide a nice tangy flavor that complements the richness of the other ingredients.
- Why should I shred my own cheese instead of using pre-shredded cheese?
- Freshly shredded cheese melts better than store-bought pre-shredded cheese because the latter often contains anti-caking agents that can affect the melting process. For the best result, shred your cheese using a standard box grater.
- How can I store leftovers and for how long?
- Leftovers can be stored in the refrigerator for up to three days. However, keep in mind that the mashed potatoes might not be as creamy upon reheating. You could use the leftovers to make mashed potato cakes as an alternative.
Tips
- Use the Right Potatoes: Opt for floury or all-purpose potatoes like Sebago, Russet, or Maris Piper, which create a fluffy and creamy mash without the need for additional gadgets like potato ricers.
- Adjust Milk for Make-Ahead: When preparing the casserole in advance, add an extra 2/3 cup milk to the mash. This ensures the potatoes maintain the desired consistency when reheated, compensating for the firming effect of refrigeration.
- Shred Your Own Cheese: Always grate your cheese from a block instead of using pre-shredded cheese. This avoids anti-caking agents that prevent smooth melting, ensuring a perfect cheesy layer on top.
- Preheat the Casserole: If making ahead, remove the dish from the refrigerator two hours before baking. This helps it reheat more evenly and efficiently in the oven.
Equipment
- ahead Mashed Potato Casserole that you might consider purchasing if you don’t already have them at home:
- Potato Masher: A round disc potato masher with holes for smooth mashing.
- Large Pot: For boiling the potatoes.
- Colander: To drain the boiled potatoes.
- Casserole Dish: A 2-liter or 2-quart baking dish.
- Box Grater: For shredding cheese.
- Non-stick Pan: For cooking bacon.
- Foil: To cover the casserole while baking.
