Mashed Potato Casserole
Get a head start on your holiday menu with this make-ahead mashed potato casserole. It's creamy, fluffy, and topped with bacon and cheese!
Ingredients
- 3 pounds Russet potatoes , peeled and chopped into medium pieces
- ¼ cups milk
- 5 Tablespoons butter , melted
- ½ cup sour cream
- salt and pepper , to taste
- 1 ½ cups shredded cheddar cheese , divided
- ½ cup cooked bacon . crumbled
- ¼ cup chives , finely chopped
- 2 Tablespoons parsley , finely chopped
Instructions
- Preheat oven to 350°F.
- Boil potatoes: Bring a large pot of water with 2 Tablespoons salt to a boil. Add 3 pounds peeled and chopped potatoes to the pot and boil for 15 minutes or until potatoes are tender.
- Make mashed potatoes: Drain potatoes and place back in the pot. Add 1/4 cup milk (plus a little more, if needed), 5 Tablespoons melted butter, 1/2 cup sour cream, and some salt and pepper to taste. Mash with a potato masher (or you can use and electric mixer) until the butter is melted and the potatoes are creamy. Stir in 3/4 cup of the cheddar cheese.
- Move potatoes to baking dish: Place the potatoes into 2 quart casserole dish coated with cooking spray. Add the remaining 1/2 cup of cheddar cheese on top.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and add the 1/2 cup crumbled bacon to the top. Return to the oven and bake uncovered for another 20 minutes.
- Add toppings and serve: Sprinkle chopped chives and parsley on top before serving.
Nutrition
Calories: 518kcal, Carbohydrates: 44g, Protein: 16g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 81mg, Sodium: 420mg, Potassium: 1091mg, Fiber: 3g, Sugar: 4g, Vitamin A: 938IU, Vitamin C: 16mg, Calcium: 293mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
