Loaded Mashed Potato Casserole

This make ahead loaded mashed potato casserole is full of bacon, cheese, sour cream and chives - it's the perfect no-fuss side dish for a holiday meal.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 462kcal

Author Sara Welch

Ingredients

3 pounds of russet potatoes , peeled and cut into 1 and 1/2 inch pieces
3/4 cup of milk (I used 1%)
4 tablespoons of butter , melted
1 cup of sour cream
kosher salt and pepper to taste
1 2/3 cups of shredded cheddar cheese , divided use
1/2 cup crumbled cooked bacon
1/4 cup finely chopped chives
2 tablespoons finely chopped parsley
Cooking spray

Instructions

Bring a large pot of water to a boil; add 2 tablespoons of salt. Place the potatoes in the pot and boil for 15-20 minutes or until potatoes are tender.
Drain the potatoes. Run the potatoes through the ricer and transfer them back to the pot. Alternatively you can skip the ricing step and simply mash the potatoes with a potato masher or mixer.
Stir in the milk, butter, sour cream and then add salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch square pan or 2 quart casserole dish. coated with cooking spray. Top with remaining 2/3 cup of cheddar cheese.
Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon; bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through.
Sprinkle the chives and parsley over the top and serve immediately.

Video

Notes

Make Ahead: Place the prepared mashed potatoes in the baking pan and top with cheese. Cover and place in the fridge for up to 24 hours. Proceed with the rest of the recipe instructions when you're ready to bake it.

Nutrition