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This Mashed Potato Casserole is melt-in-your-mouth creamy and smooth, loaded up with tons of melty cheese, crunchy panko bread crumbs, topped with crisp, salty bacon, and bits of chives for color and a pop of fresh flavor.
Are you looking for more side dish recipes? You’ll love these Southern Cheese Grits, Easy Creamed Corn, and Autumn Apple Salad.
Why I Love This Recipe:
- Family Favorite: This side dish makes an appearance for every Thanksgiving and Christmas meal in our home.
- Flavor & texture in every bite: Buttery and cheesy mashed potatoes, salty crumbled bacon, and crunchy toasted panko make this packed with flavor and texture in every bite.
- Easy to Prepare: The option to make this the day before makes it the perfect side dish for Holiday meals.
Ingredients:
Substitions:
- Potatoes: this recipe calls for russet potatoes. Yukon gold potatoes would also be a good option.
- Cheese: mild cheddar cheese goes nicely with this casserole. However, you can substitute for any cheese of preference.
How To Make Mashed Potato Casserole:
Peel and chop the potatoes. Add the potatoes to a large pot and cover with water. Heat over medium-high heat, bringing the water to a boil. Allow the potatoes to boil in the water for 15-20 minutes or until softened.
Drain the potatoes, add them back into the pot, and place them on the burner for 1-2 minutes to dry the excess moisture. Remove the potatoes from the heat and add the butter, sour cream, milk, garlic powder, and salt. Mix with a potato masher or use a hand or stand mixer. Be careful not to overmix since this can lead to a starchy and gummy texture.
Add the cheese and stir to combine. Add the mashed potatoes to a baking dish and top with the toasted panko, which gives a beautiful, toasty taste and adds texture to the finished dish. Sprinkle with additional shredded cheddar cheese. Bake at 350 degrees F for 15 minutes until the cheese on top melts.
After baking, top with crumbled bacon and chives after baking. This ensures the bacon doesn’t burn.
Make Ahead Instructions:
- Make Ahead: Prepare the mashed casserole recipe according to directions, cover it, and store it in the refrigerator for 2-3 days.
- Freezer: Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Cover and bake in the oven at 350 degrees F for 20-30 minutes until warmed.
More Side Dish Recipes to Try:
- Cranberry Apple Stuffing
- Sweet Potato Casserole
- Perfect Mashed Potatoes
- Corn Casserole
- Homemade Green Bean Casserole
Mashed Potato Casserole
Ingredients
- 3 pounds russet potatoes
- water
- 7 tbsp butter
- ¼ cup sour cream
- ½ cup milk
- ½ tsp garlic powder
- ¾ tsp salt
- 1 cup cheddar cheese shredded
Topping
- ¼ cup panko
- 1 tbsp butter
- 2 tbsp chives chopped
- 5 strips bacon cooked
- ½ cup cheddar cheese shredded
Instructions
- Peel and chop the potatoes. Add to a large pot. Cover with water and heat over high heat, boil the potatoes in the water about 20 minutes or until softened.
- Preheat the oven to 350 degrees F.
- Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Mix with a potato masher or for creamier potatoes use a hand or stand mixer.
- Add the shredded cheddar cheese and stir to combine.
- Spray a 2 quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
- In a small saucepan add the tablespoon of butter and the panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.
- Top with shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
- Top with bacon and chives. Serve warm and enjoy!
Video
Notes
- Potatoes: this recipe calls for russet potatoes. Yukon gold potatoes would also be a good option.
- Cheese: mild cheddar cheese goes nicely with this casserole. However, you can substitute for any cheese of preference.
- Vegetarian Option: leave off bacon, add another topping of choice if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published October 28, 2016. Updated November 12, 2021 and November 2023.
Photography done by the talented @KJandCompany.co
I’ve made this recipe many times and it’s always a hit!
Great when serving a crowd – can do all of the prep earlier in the day and then pop it in the oven before serving.
The two tweaks I made to the recipe is using the whole pack of bacon instead of 5 slices, and mixing some of the bacon into the mashed potatoes. Game changer!!!
Will be a forever staple at the Thanksgiving table!
Extra bacon sounds like the best tweak! So glad you enjoy the recipe. Thank you!
That’s bacontastic
My wife does a similar cheese and potato pie but leaves out the sour cream and adds chopped tomatoes (tinned ones taste better) Definitely a family favourite
This is seriously so good! I have made it the last three Thanksgivings in a year in a row minus bacon (vegetarian family) and OMG! Girl I am from Wisconsin the land of cheese and milk and I’ve never had mashed potatoes this good, For real I ate mashed potatoes once a week growing up for 20 years and I will use your recipe above all else!
Easy , delicious casserole !! I used cream cheese in place of sour cream ! Delish! Using red potatoes , skin on , makes presentation so festive ! Thanks!!