Mashed Potato Casserole. The creamiest, cheesiest mashed potatoes EVER! This easy to make side dish is loaded up with extra melty cheese, crispy bacon, and chives. The best part? You can make this dish ahead of time and then just pop it in the oven to heat back up! This dish will end up being the highlight of any meal!
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.
I know mashed potatoes are typically a side dish, but I’m thinking in the case of this dish we may be ok making it an entire meal. No judgment here! It’s absolutely possible I attacked this dish with a fork once the pics were done!
Mashed potatoes have forever been my favorite side dish. There’s so many ways to enjoy them. Plain. Loaded with butter. Drenched in gravy. But I think the combination of mashed potatoes with cheese and bacon is my all time favorite!
We’re going to load the mashed potatoes up with sweet cream butter, sour cream to make them extra creamy, a bit of milk, some garlic powder and salt to give flavor. You can definitely leave out the garlic if you’re not a fan, but I’m a the more garlic the better type of person.
I also toasted a bit of panko bread crumbs and sprinkled those on top. They give a wonderful toasty taste, plus they add a bit of texture.
Best part?! These can be made ahead of time! Let’s face it, holidays can get a little hectic right? One less thing to worry about can definitely make the day more enjoyable. You can prepare this dish the day before, just cook the potatoes and mash them, then add them to the casserole dish, cover and bake the next day and add all the toppings. Was!
These potatoes are the creamiest, cheesiest, and I highly recommend you dive right in, fork first, to the casserole dish itself!
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Mashed Potato Casserole. The creamiest, cheesiest mashed potatoes EVER! This easy to make side dish is loaded up with extra melty cheese, crispy bacon, and chives. The best part? You can make this dish ahead of time and then just pop it in the oven to heat back up! This dish will end up being the highlight of any meal!
Ingredients
- 3 pounds russet potatoes
- water
- 7 tablespoons butter
- 3/4 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 cup shredded cheddar cheese
Topping
- 1/4 cup panko
- 1 tablespoon butter
- 2 tablespoons chopped chives
- 5 strips bacon cooked
- 1/2 cup shredded cheddar cheese
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.
- 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!
Notes
***This recipe can be made ahead of time. Spread the potatoes into the baking dish, cover and refrigerate until ready to bake. Continue with steps at that point by adding the panko and cheese just before baking.
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Melanie Blain says
I’m going to make this for Thanksgiving with my family on Saturday! I measured out 3 pounds of potatoes at the store and it ended up only being 3 potatoes. This doesn’t seem like enough to me but wanted to check with you first. About how many potatoes did you use for your recipe?
Serene says
Hi Melanie! Yes, I used about 3 potatoes as well. It’s just enough to fill the casserole dish. You can of course use more if you need. I typically make 3 pounds of potatoes for my family of 6, and we have some leftovers. If you add more potatoes you will need to add more milk, butter, and sour cream to get the right consistency. Let me know if you have any more questions!
Nancy says
hi what would the measurments of milk, butter, sour cream be for a family of 12
Serene says
For a family of 12, I would double the recipe. Which would be 6 pounds of potatoes, 1/2 cup of milk, 1 and 1/2 cup of sour cream, and 14 tablespoons of butter. Also keep in mind you will need to use a larger casserole dish than the 2 quart size the recipe calls for.
Jaquoah says
How long do you leave the dish in the oven?
Serene says
Top with the shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
Priscilla says
What temperature do you put oven on ?
Serene says
Preheat the oven to 350 degrees.
Marsha says
How long do you bake the potatoes before you add the panko and cheese topping?
Serene says
Hi Marsha, the potatoes don’t bake prior to adding the toppings. Once you mash the potatoes, add them to the baking dish, add the toppings, and then bake.
Kathy M says
How long will this take to bake if made ahead of time?
Sabrina says
How long should I bake it for if making it ahead of time? I just did all steps except the baking and panko.
Miranda says
How long will this take to bake if made ahead of time?
Serene says
Hi Miranda! If making it ahead of time I bake it covered with foil for about 30-35 minutes and then uncovered for another 15.
Denise says
My family loves when I make this. But I use Garlic instant potatoes.
So much easier and faster. Just put ingredients you like into potatoes.
Great recipe!
Serene says
Such an easy twist! Thanks Denise 🙂
Michelle says
Hi! What if you aren’t a fan of Sour Cream?
Serene says
Hi Michelle, you can’t taste the sour cream in the potatoes. If you just don’t want it mixed in there then you can leave it out. Add a bit more butter and milk to get the potatoes to the right consistency for you 🙂
Laura says
You can also replace the sour cream with 4-6 ounces of cream cheese. Continue as directed and Yummo! Best mashed taters you have ever eaten!
Lucia says
Hi!
I would like to make this recipe using 10lbs of potatoes, how much of the ingredients should I use?
Serene says
Hi Lucia! Just multiply all the ingredients by 3.3 to get the amounts that you should use for 10 lbs instead of 3 lbs of potatoes.
Lucia says
Thank you so much! Can’t wait to serve this during our thanksgiving dinner!!
Lisa says
Delish! Easy
★★★★★
shell says
OMG. Do people not read recipes. The questions that are being asked at ridiculous.
Serene says
🙂
Sue H says
Your so patient with the the questions. I wonder how you keep from suggesting folks just read the recipe. It’s delicious by the way!
★★★★★
Serene says
Thanks so much Sue!
Nancy says
To make this even more delicious, replace sour cream with a package of softened cream cheese. So delicious, I have made it with instant potato flakes for a quick side dish.
Linda Shaw says
Ranch dressing is also a delicious substitute for sour cream.
Leslie says
Can this be made with almond milk?
Serene says
Yes it can! Just keep in mind that there is other dairy products in there with the butter and sour cream.
Michelle says
Can I make this ahead and freeze it or would it change the consistency dramatically? Anyone tried freezing it?
Elsa says
I was wondering if it’s ok if the cheddar cheese can be substituted with Mozzarella?
Serene says
You can use mozzarella if you prefer. I find that it does melt differently though, it’s very stringy.
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Joy Ray says
Easy , delicious casserole !! I used cream cheese in place of sour cream ! Delish! Using red potatoes , skin on , makes presentation so festive ! Thanks!!
★★★★★