Description
This Loaded Mashed Potatoes Casserole is the ultimate comfort food, featuring creamy mashed russet potatoes blended with sour cream, cream cheese, and butter, then mixed with cheddar cheese, bacon, and green onions. Topped with Parmesan and extra cheddar cheese, baked to perfection with a golden, bubbly crust, it’s a hearty, flavorful side dish perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes
Dairy & Dairy Alternatives
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup additional shredded cheddar cheese for topping
Meat
- 1/2 cup cooked and crumbled bacon
Seasonings and Vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions
Instructions
- Peeling 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 with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 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.
- Return Potatoes: Transfer the drained potatoes back to the pot or a large mixing bowl.
- Add Cream Cheese and Butter: Add softened cream cheese and melted butter to the potatoes, allowing the heat to help melt the cream cheese.
- Add Sour Cream and Milk: Pour in sour cream and milk to achieve a creamy texture.
- Season: Sprinkle garlic powder, onion powder, salt (about 1 teaspoon), and pepper (about 1/2 teaspoon). Adjust seasoning to taste.
- Mash Potatoes: Use a potato masher or hand mixer to mash the potatoes to desired consistency.
- Fold in Add-ins: Fold in shredded cheddar cheese, crumbled bacon, and chopped green onions until well combined, allowing residual heat to slightly melt the cheese.
- Adjust Seasoning: Taste and adjust seasonings as needed.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Baking Dish: Grease a 9×13-inch baking dish with cooking spray or butter.
- Transfer Mixture: Spread the loaded mashed potato mixture evenly in the prepared baking dish.
- Add Toppings: Sprinkle grated Parmesan cheese evenly over the top, then add the additional shredded cheddar cheese.
- Bake: Bake in the preheated oven for 25-30 minutes until cheese is melted, bubbly, and top is lightly golden.
- Broil for Crispiness: For a crispier top, broil for an additional 2-3 minutes, watching carefully to avoid burning.
Notes
- To ensure even cooking, cut potatoes into uniform chunks.
- Softened cream cheese mixes better and creates a creamier texture.
- You can substitute bacon with cooked ham or omit it for a vegetarian version.
- Use fresh garlic and onion for a more pronounced flavor if preferred.
- To save time, potatoes can be cooked in an Instant Pot if desired, adjusting cooking times accordingly.
- Broiling at the end is optional but adds a delightful crispy cheese crust.
- This casserole can be prepared ahead and refrigerated before baking.
- Leftovers can be reheated in the oven or microwave.
