Description
This comforting Mashed Potato Casserole layers creamy mashed potatoes with seasoned ground beef, cheddar cheese, and crispy bacon, baked to golden perfection. Perfect for family dinners, it combines rich flavors and a creamy, hearty texture in an easy-to-make dish.
Ingredients
Scale
Potatoes and Dairy
- 1.75 kg (3.5 lb) potatoes, peeled and cut into 3 cm (1″) chunks
- 1 tbsp cooking/kosher salt (for boiling potatoes)
- â…” cup milk
- 75 g (5 tbsp) butter
- ½ cup sour cream
Meat and Seasonings
- 500 g (1.1 lb) ground beef
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- 2 garlic cloves, minced
Toppings
- 1 cup cheddar cheese, shredded
- 200 g (6 oz) bacon, chopped
- ¼ cup green onion, finely sliced
Instructions
- Boil the Potatoes: Place the peeled and chunked potatoes in a large pot, cover with water about 10 cm (4″) above them, and add 1 tbsp salt. Bring to a boil over high heat, then reduce to a rapid simmer. Cook for about 15 minutes or until the potatoes are very soft. Drain well and return to the pot. Let sit for 1 minute, shaking occasionally to help evaporate excess water.
- Cook the Ground Beef: While the potatoes cook, heat a skillet over medium-high heat. Add ground beef, salt, paprika, black pepper, and minced garlic. Cook, breaking the meat apart, until browned and fully cooked. Remove from heat and set aside.
- Mash the Potatoes: Add milk, butter, and sour cream to the drained potatoes. Mash well by hand until smooth and creamy, avoiding food processors or blenders to prevent a gluey texture.
- Assemble the Casserole: Preheat the oven to 200°C (400°F). In a 2-liter baking dish, spread half the mashed potatoes evenly. Layer the cooked ground beef on top, then cover with remaining mashed potatoes. Sprinkle shredded cheddar cheese and chopped bacon evenly on top.
- Bake the Casserole: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until cheese is bubbly and golden brown.
- Serve: Remove from the oven, sprinkle sliced green onions over the top, and let the casserole cool slightly for a few minutes before serving warm. The cheese layer helps keep it warm for about 20 minutes.
Notes
- Use Yukon Gold or Russet potatoes for best mashing results.
- For a creamier texture, warm the milk and sour cream before adding to potatoes.
- Ensure not to overmix potatoes to avoid a gluey texture.
- Bacon can be substituted with turkey bacon for a leaner option.
- This casserole can be made ahead and refrigerated; bake fully or reheat covered to maintain moisture.
