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.
3poundsRusset potatoespeeled and cut into 1 and 1/2 inch pieces
3/4cupmilk(I used 1%)
4tablespoonsbuttermelted
1cupsour cream
kosher salt and pepper to taste
1 2/3cupsshredded cheddar cheesedivided use
1/2cupcrumbled cooked bacon
1/4cupfinely chopped chives
2tablespoonsfinely 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, then place them back in the pot.
Add to the pot the milk, butter, sour cream, and salt and pepper to taste. Mash the potatoes with a potato masher or electric mixer. 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
For extra smooth potatoes, use a potato ricer to smash the potatoes before you add them back to the pot. Never use a food processor to make mashed potatoes, as they will turn gummy.
I recommend using freshly shredded cheddar cheese. The bagged kind at the grocery store is often coated with preservatives and anti caking agents and does not melt as well.
This casserole can be prepared up to one day before you plan to serve it.