Description
Loaded Mashed Potatoes Casserole is the ultimate comfort food combining creamy mashed potatoes with cheese, bacon, and green onions baked to bubbly perfection with a golden top. This hearty casserole makes a delicious side dish perfect for family dinners and gatherings.
Ingredients
Scale
Potatoes and Dairy
- 2 pounds of russet potatoes
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Toppings and Mix-ins
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/4 cup grated Parmesan cheese
- 1/2 cup additional shredded cheddar cheese for topping
Instructions
- Peel the Potatoes: Start by peeling the russet potatoes using a vegetable peeler for quick and easy peeling.
- Cut into Chunks: Cut the peeled potatoes into evenly sized chunks, about 1 to 2 inches, to ensure even cooking.
- Boil Potatoes: Place the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Simmer: Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until fork-tender.
- Drain Potatoes: Drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate.
- Transfer to Bowl: Transfer the drained potatoes back into the pot or a large mixing bowl.
- Add Cream Cheese and Butter: Add the softened cream cheese and melted butter to the potatoes, allowing the warmth to help melt the cream cheese.
- Add Sour Cream and Milk: Pour in the sour cream and milk for a creamy texture.
- Season: Sprinkle in the garlic powder, onion powder, and a good amount of salt and pepper. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, adjusting to taste.
- Mash Potatoes: Using a potato masher or hand mixer, mash the potatoes to your desired consistency.
- Mix in Cheese, Bacon, and Onions: Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions into the mashed potatoes.
- Combine Well: Mix until well combined, allowing the heat from the potatoes to melt the cheese slightly.
- Adjust Seasoning: Taste the mixture and adjust the seasoning if necessary.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Dish: Grease a 9×13-inch baking dish with cooking spray or butter.
- Transfer Mixture: Transfer the loaded mashed potato mixture into the prepared baking dish, spreading it out evenly.
- Add Toppings: Sprinkle the grated Parmesan cheese evenly over the top, then add the additional shredded cheddar cheese.
- Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the top is slightly golden brown.
- Optional Broil: For a crispier top, broil the casserole for an additional 2-3 minutes, watching closely to prevent burning.
Notes
- Use russet potatoes for the best texture and creaminess.
- Adjust salt and pepper to taste, especially considering the saltiness of bacon and cheese.
- For a vegetarian option, omit bacon and consider adding sautéed mushrooms or caramelized onions instead.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Use full-fat dairy for the creamiest results, or substitute with low-fat versions to reduce calories.
