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Loaded Mashed Potatoes Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 65 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Loaded Mashed Potatoes Casserole is the ultimate comfort food, combining creamy mashed potatoes with tangy sour cream, melted cheddar cheese, crispy bacon, and a golden, cheesy crust. Perfect as a hearty side dish or a satisfying main, it brings rich flavors and a cozy feel to any meal.

Ingredients

Potatoes

  • 2 pounds of russet potatoes

Dairy and Fats

  • 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

Add-Ins and Toppings

  • 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

  1. Peel Potatoes: Start by peeling the russet potatoes using a vegetable peeler for quick and easy peeling.
  2. Cut Potatoes: Cut the peeled potatoes into evenly sized chunks, about 1 to 2 inches, to ensure even cooking.
  3. 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. 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.
  4. Drain and Rest: Drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate.
  5. Prepare Mashed Potatoes Base: Transfer the drained potatoes back into the pot or a large mixing bowl. Add the softened cream cheese and melted butter, letting the warmth help melt the cream cheese.
  6. Add Creaminess and Seasoning: Pour in the sour cream and milk. Sprinkle in the garlic powder, onion powder, salt (about 1 teaspoon), and pepper (about 1/2 teaspoon). Adjust seasonings to taste.
  7. Mash Potatoes: Using a potato masher or hand mixer, mash the potatoes to your desired consistency.
  8. Fold in Add-Ins: Gently fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions until well combined and the cheese begins to melt.
  9. Preheat Oven: Preheat your oven to 350°F (175°C).
  10. Prepare Baking Dish: Grease a 9×13-inch baking dish with cooking spray or butter.
  11. Assemble Casserole: Transfer the mashed potato mixture into the prepared baking dish, spreading it evenly.
  12. Add Toppings: Sprinkle the grated Parmesan cheese and additional shredded cheddar cheese evenly over the top.
  13. Bake: Bake for 25-30 minutes, until the cheese is melted, bubbly, and the top is slightly golden brown.
  14. Broil for Crispiness: For a crispier top, broil the casserole for an additional 2-3 minutes, watching closely to avoid burning.

Notes

  • Use russet potatoes for the best fluffy mashed potato texture.
  • Adjust salt and pepper according to your taste preferences.
  • For a vegetarian version, omit the bacon or substitute with a plant-based alternative.
  • Let the casserole rest for a few minutes after baking to set before serving.
  • This dish pairs well with grilled meats or steamed vegetables for a complete meal.

Find it online: https://slsrecipes.com/loaded-mashed-potatoes-casserole-recipe/