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Mashed Potato Casserole Recipe
Introduction
Did you know that mashed potatoes are the number one requested side dish for holiday meals in the United States? This classic comfort food gets a show-stopping upgrade in this Mashed Potato Casserole Recipe, transforming simple spuds into a creamy, cheesy, and crunchy masterpiece that will steal the spotlight at any dinner table. More than just reheated leftovers, this casserole is engineered for flavor and texture, featuring layers of rich, fluffy potatoes and a golden, savory topping that provides the perfect contrast in every bite.
Perfect for feeding a crowd, this dish is the ultimate make-ahead solution for holiday feasts, potlucks, or Sunday family dinners. The combination of tangy sour cream, sharp cheddar, and the smoky crunch of bacon creates a symphony of flavors that far surpasses your standard mashed potatoes. Let’s dive into how you can create this crowd-pleasing side dish that promises to have everyone asking for seconds.
Ingredients List
Gather these simple ingredients to create magic. For best results, use full-fat dairy for maximum creaminess.
- For the Mashed Potato Base:
- 3 lbs Russet Potatoes – Peeled and quartered. Russets are ideal for their high starch content, yielding a fluffy, light mash. Substitution: Yukon Gold potatoes for a naturally buttery flavor and creamier texture.
- 1/2 cup (1 stick) Unsalted Butter – Softened. This adds rich, velvety depth. Substitution: Salted butter (reduce added salt slightly) or plant-based butter for a dairy-free version.
- 1 cup Sour Cream – Room temperature. Provides a delightful tang and incredible moisture. Substitution: Full-fat Greek yogurt for a protein boost with a similar tang.
- 1 cup Whole Milk or Heavy Cream – Warmed. Heavy cream will make the casserole supremely decadent. Substitution: Half-and-half or warmed buttermilk for extra tang.
- 2 cups Sharp Cheddar Cheese – Shredded, divided. Sharp cheddar melts beautifully and offers a bold flavor that cuts through the richness.
- 1/4 cup Fresh Chives – Finely chopped, plus more for garnish. They add a mild, fresh onion flavor and a pop of color.
- 1 1/2 tsp Salt – To taste. Essential for enhancing all the other flavors.
- 1 tsp Black Pepper – Freshly ground is best.
- 1 tsp Garlic Powder – For a subtle, savory backbone.
- For the Crunchy Topping:
- 1 cup Panko Breadcrumbs – These Japanese-style breadcrumbs stay extra crispy. Substitution: Regular breadcrumbs or crushed butter crackers (like Ritz).
- 4 slices Thick-Cut Bacon – Cooked until crisp and crumbled. Adds a smoky, salty, umami punch. Substitution: 1/2 cup real bacon bits or diced pancetta.
- 2 tbsp Unsalted Butter – Melted. This helps the panko toast to a perfect golden brown.
- Reserved 1/2 cup Cheddar Cheese – For a cheesy, bubbly top layer.
Timing
Compared to the average mashed potato recipe which takes about 30 minutes total, this casserole requires extra time for assembly and baking. However, this investment pays off with a dish that holds beautifully for hours, doesn’t get cold quickly, and offers a gourmet texture contrast that standard mashed potatoes lack. The active prep time is very manageable, and you can complete the potato boiling and mixing while the oven preheats.
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Place your peeled and quartered russet potatoes in a large pot. Cover them with cold water by at least an inch and add a generous pinch of salt. Starting with cold water ensures they cook evenly from the outside in. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with no resistance. Pro Tip: Don’t overcook them to mush, or they’ll absorb too much water and become gluey.
Step 2: Mash and Season
Drain the potatoes thoroughly in a colander and let them steam-dry for a minute. Return them to the warm pot. Using a potato ricer, food mill, or hand masher, mash the potatoes until smooth. For this casserole, avoid using a food processor or hand mixer, as they can overwork the starch and create a gummy texture. Now, add the softened butter, sour cream, and warm milk. Stir gently until fully incorporated and creamy. Fold in 1 1/2 cups of the shredded cheddar cheese, the fresh chives, salt, pepper, and garlic powder. Taste and adjust seasoning—remember, the topping is salty, so the base should be well-seasoned but not overly salty.
Step 3: Assemble the Casserole
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray. Transfer the creamy mashed potato mixture to the prepared dish. Use a spatula to spread it into an even layer. This is your delicious, cheesy canvas.
Step 4: Create the Topping
In a medium bowl, combine the panko breadcrumbs, crumbled bacon, and melted butter. Toss until the panko is evenly coated. This butter will help the topping achieve a deep, golden brown color and fantastic crunch. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the potato layer, then top with the panko-bacon mixture, distributing it evenly.
Step 5: Bake to Perfection
Place the casserole in the preheated oven and bake for 35-40 minutes. You’re looking for the edges to be bubbly and the topping to be a deep, golden brown. If the topping is browning too quickly, you can loosely tent the dish with aluminum foil. Once baked, remove from the oven and let it rest for 5-10 minutes. This allows the casserole to set slightly, making it easier to serve. Garnish with extra fresh chives before serving.
Nutritional Information
(Approximate values per serving, based on 10 servings):
- Calories: 420 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 75mg
- Sodium: 680mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 14g
Healthier Alternatives
You can lighten up this casserole without sacrificing the comforting essence:
- Potatoes: Swap half the russets for cauliflower florets. Steam and mash them with the potatoes for added nutrients and fewer carbs.
- Dairy: Use low-fat sour cream or plain, unsweetened almond milk yogurt. Substitute the whole milk with 2% or unsweetened almond milk. Reduce the butter by 2 tablespoons—the sour cream provides plenty of fat for creaminess.
- Cheese: Opt for a reduced-fat sharp cheddar. It melts well and retains good flavor.
- Topping: Use center-cut bacon or turkey bacon to reduce fat. For the panko, spray it lightly with olive oil cooking spray instead of tossing with melted butter.
Serving Suggestions
This casserole is the ultimate versatile side. Serve it alongside:
- Holiday Feast: Roast turkey, honey-glazed ham, or prime rib.
- Weeknight Dinner: Simple roasted chicken, meatloaf, or pan-seared pork chops.
- Vegetarian Pairing: A hearty lentil loaf or stuffed portobello mushrooms.
- Garnish with extra fresh chives, a dollop of sour cream, or a drizzle of turkey gravy for the ultimate comfort food experience.
Common Mistakes
- Watery Potatoes: Ensure potatoes are thoroughly drained and allowed to steam-dry after boiling. Excess water makes a soggy casserole.
- Overmixing: Using electric beaters or over-stirring after adding dairy can release too much starch, creating a gluey, dense texture instead of light and fluffy.
- Underseasoning: Potatoes need a good amount of salt. Season the boiling water and the mash itself. Taste before baking!
- Skipping the Rest: Letting the casserole sit for 5-10 minutes after baking allows it to set, making for cleaner servings.
Storing Tips
- Make-Ahead: Assemble the casserole completely (through adding the topping), cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if going straight from fridge to oven.
- Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave. For larger amounts, cover with foil and reheat in a 350°F oven until warmed through (about 20 minutes). For best texture, broil for the last minute to re-crisp the topping.
- Freezing: Freeze before or after baking. Wrap the unbaked or baked casserole tightly in plastic wrap and foil. Thaw overnight in the fridge before baking/reheating. Note: The topping may lose some crispiness after freezing.
