Mashed Potato Casserole
Mashed Potato Casserole all dressed up! Silky smooth, cheesy mashed potatoes topped with crisp, toasty panko, extra cheese, salty bacon, and fresh chives. This side dish is sure to be the star of any Holiday table setting.
- 3 pounds russet potatoes
- 7 tbsp butter
- ¾ cup sour cream
- ¼ cup milk
- ½ tsp garlic powder
- ¾ tsp salt
- 1 cup cheddar cheese shredded
- ¼ cup panko
- 1 tbsp butter
- 2 tbsp chives chopped
- 5 strips bacon cooked
- ½ cup cheddar cheese shredded
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!
Make Ahead Directions: Prepare this dish the day before, cook the potatoes and mash them according to the directions, add the cheese, then add to the casserole dish. Cover and bake the next day and add all the toppings.
Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat covered in the oven until heated through or in the microwave.
Freezing: store without toppings. Allow the mashed potatoes to cool in a prepared baking dish. Cover with plastic wrap and then cover with foil. Store in the freezer for up to 1 month. Thaw by removing to the refrigerator overnight. Bake at 350 degrees F until warmed through, then add toppings according to the recipe.
- 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.
Serving: 1 | Calories: 347kcal | Carbohydrates: 37g | Protein: 10g | Fat: 19g | Cholesterol: 42mg | Sodium: 353mg | Fiber: 3g