Description
Loaded Mashed Potatoes Casserole is the ultimate comfort food featuring creamy mashed russet potatoes blended with sour cream, cream cheese, garlic, and onion powders, then loaded with cheddar cheese, crispy bacon, green onions, and topped with Parmesan and extra cheddar for a golden, bubbly finish. This hearty casserole is perfect for family dinners or holiday 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
Cheeses 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
- Peel Potatoes: Start by peeling the russet potatoes using a vegetable peeler for quick and easy peeling.
- Cut Potatoes: 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. 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.
- Combine Ingredients: Transfer the drained potatoes back into the pot or a large mixing bowl. Add the softened cream cheese and melted butter to the potatoes, allowing the warmth to help melt the cream cheese. Pour in the sour cream and milk for a creamy texture. 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.
- Fold in Mix-ins: Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions into the mashed potatoes. Mix until well combined, allowing the heat from the potatoes to melt the cheese slightly. 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.
- Assemble Casserole: Transfer the loaded mashed potato mixture into the prepared baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese evenly over the top. Add the additional shredded cheddar cheese on top.
- 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.
- Broil for Crispiness: 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 fluffiness in mashed potatoes.
- Adjust salt and pepper to taste, especially if your bacon or cheese is already salty.
- Make sure to watch the casserole carefully when broiling to avoid burning the cheese topping.
- For a vegetarian version, omit the bacon and add extra cheese or sautéed mushrooms.
- This casserole can be prepared ahead of time and refrigerated before baking.
