Description
Loaded Mashed Potatoes Casserole is a comforting and creamy dish featuring fluffy mashed russet potatoes blended with sour cream, cream cheese, melted butter, and seasoned with garlic and onion powder. This hearty casserole is loaded with shredded cheddar cheese, crispy bacon bits, and fresh green onions, then baked to perfection with a golden, bubbly cheesy topping. Perfect as a side or main dish, it’s the ultimate comfort food for family dinners or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 2 pounds of russet potatoes
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Mix-ins
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
Topping
- 1/4 cup grated Parmesan cheese
- 1/2 cup additional shredded cheddar cheese for topping
Instructions
- Peel and cut potatoes: Start by peeling the russet potatoes using a vegetable peeler for quick and easy peeling. Cut the peeled potatoes into evenly sized chunks, about 1 to 2 inches, to ensure even cooking.
- Boil the potatoes: Place the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until fork-tender.
- Drain and prepare potatoes: Drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate. Transfer the drained potatoes back into the pot or a large mixing bowl.
- Add creamy ingredients: Add the softened cream cheese and melted butter to the potatoes, allowing the warmth to help melt the cream cheese. Pour in the sour cream and milk for a creamy texture.
- Season the mixture: Sprinkle in the garlic powder, onion powder, and a good amount of salt and pepper. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, adjusting to taste.
- Mash the potatoes: Using a potato masher or hand mixer, mash the potatoes to your desired consistency.
- Fold in mix-ins: Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions into the mashed potatoes. Mix until well combined, allowing the heat from the potatoes to melt the cheese slightly.
- Adjust seasoning: Taste the mixture and adjust the seasoning if necessary.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Prepare baking dish: Grease a 9×13-inch baking dish with cooking spray or butter.
- Assemble casserole: Transfer the loaded mashed potato mixture into the prepared baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese evenly over the top, followed by the additional shredded cheddar cheese.
- Bake the casserole: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the top is slightly golden brown.
- Optional broil for crispiness: For a crispier top, broil the casserole for an additional 2-3 minutes, watching closely to prevent burning.
Notes
- Use russet potatoes for the best texture and fluffiness.
- If you prefer a creamier casserole, add a little extra milk or sour cream.
- Feel free to substitute cooked bacon with cooked sausage or omit for a vegetarian version.
- Make sure to watch closely during broiling to avoid burning the cheese topping.
- This casserole can be made ahead of time and refrigerated; bake just before serving for best results.
