Loaded Mashed Potato Casserole
This Loaded Mashed Potato Casserole takes classic mashed potatoes and turns them into a shareable, baked side dish loaded with cheese, bacon, and green onions. It's simple to make, great for weeknights or holidays, and uses familiar ingredients to create big, comforting flavors.
Ingredients
- 2 lb russet potatoes, peeled and cut into chunks
- 1/2 cup whole milk
- 1/4 cup sour cream
- 3 tbsp unsalted butter
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 1/2 cups sharp cheddar cheese, shredded, divided
- 6 slices bacon, cooked and crumbled
- 3 tbsp green onions, thinly sliced
- 1/2 cup panko breadcrumbs or crushed crackers (optional for topping)
- 1 tbsp olive oil or melted butter for topping
Instructions
- Preheat the oven to 375 F (190 C). Grease a 9x9-inch baking dish or similar casserole dish and set aside.
- Place the peeled and chunked potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 12 to 15 minutes when pierced with a fork.
- Drain the potatoes well and return them to the pot. Let them sit for a minute to allow excess steam to escape so the mash won’t be watery.
- Add the butter, sour cream, and half of the milk to the potatoes. Mash with a potato masher or a hand mixer until mostly smooth. Add more milk as needed to reach a creamy consistency. Season with the teaspoon of salt and 1/2 teaspoon black pepper, tasting and adjusting.
- Fold in 1 cup of the shredded cheddar, most of the crumbled bacon (reserve a little for garnish), and two tablespoons of the sliced green onions. Mix until evenly distributed but not overworked.
- Spoon the mashed potatoes into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
- In a small bowl, toss the panko breadcrumbs or crushed crackers with the olive oil or melted butter. Scatter the mixture over the cheese for a crunchy topping. If you prefer no topping, skip this step.
- Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the top is golden. If you like a browner top, broil for 1 to 2 minutes at the end—watch closely.
- Remove from the oven and let the casserole rest for 5 minutes. Garnish with the reserved bacon and the remaining sliced green onions before serving.