Description
This loaded mashed potato casserole features creamy mashed Russet potatoes combined with crispy bacon, sharp cheddar cheese, and a flavorful butter and cream mixture infused with garlic and scallions. Topped with additional cheese and bacon, then baked until bubbly and golden, this comforting casserole makes a perfect side dish for family dinners or gatherings.
Ingredients
Scale
Potatoes
- 3 pounds Russet (baking) potatoes, peeled
Bacon
- 6 strips bacon, cut into small pieces
Dairy & Fats
- 1/2 cup butter (1 stick)
- 1/2 cup heavy/whipping cream
- 1 cup sour cream (full fat)
- 2 cups cheddar cheese, grated
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1/2 – 3/4 cup scallions, chopped
Seasonings
- 1/2 teaspoon salt
- Pepper, to taste
Instructions
- Boil the Potatoes: Peel the potatoes and cut them in halves or smaller pieces. Boil them in water until they are very tender, which usually takes about 15-20 minutes depending on size.
- Cook the Bacon: While the potatoes are boiling, fry the bacon pieces in a skillet over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.
- Preheat the Oven: Set your oven temperature to 375°F (190°C) to prepare for baking the casserole later.
- Prepare the Flavor Mixture: In a small saucepan, combine butter, heavy cream, minced garlic, most of the chopped scallions (reserve some for topping), salt, and pepper. Warm over medium heat just until the butter melts and flavors infuse gently, being careful not to boil. Remove from heat once ready.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Pour in the warm butter and cream mixture, then mash the potatoes until smooth and creamy.
- Combine Ingredients: Add sour cream, half of the grated cheddar cheese, and half of the cooked bacon into the mashed potatoes. Stir thoroughly to combine all ingredients evenly.
- Assemble the Casserole: Transfer the mashed potato mixture into a 9×13-inch casserole dish, spreading it into an even layer. Sprinkle the remaining cheddar cheese and bacon pieces on top.
- Bake the Casserole: Place the dish in the preheated oven and bake for 30 minutes, or until the casserole is hot and bubbly. Optionally, broil for a few minutes at the end to brown the top further, watching carefully to prevent burning.
- Garnish and Serve: Sprinkle the reserved scallions over the casserole. Let it rest for about 5 minutes before serving to allow flavors to settle and the dish to cool slightly.
Notes
- You can substitute Russet potatoes with Yukon Gold for a slightly creamier texture.
- If you prefer less fat, use half-and-half instead of heavy cream and reduce butter to 1/4 cup.
- For extra cheesy topping, add Parmesan or mozzarella along with cheddar.
- Broil carefully at the end of baking to avoid burning the cheese.
- Make ahead tip: Assemble casserole up to step 7, cover and refrigerate, then bake when ready.
