Loaded Mashed Potato Casserole with Bacon and Cheddar
A creamy, make ahead mashed potato casserole loaded with bacon, cheddar, sour cream, and chives.
Equipment
- Dutch oven
- 9x13 inch baking dish
- Potato Masher
- Box grater
Ingredients
Main Ingredients
- 5 lb Yukon Gold potatoes peeled and cut into 1 inch cubes
- 2 tsp kosher salt for the cooking water
- 1 ½ tsp ground black pepper divided
- 1 tsp granulated onion
- ½ tsp garlic powder
- ½ cup unsalted butter at room temperature
- 4 oz cream cheese at room temperature
- 1 cup sour cream
- 1 ½ cup half and half warmed slightly
- 2 cup shredded cheddar cheese divided
- 1 lb bacon about 16 slices, cooked and crumbled, divided
- 2 tbsp chopped fresh chives divided
Instructions
Cooking
- Boil the potatoes. Simmer the cubed potatoes in seasoned water about 15 minutes until fork tender, then drain and dry in the hot pot.
- Mash. Stir in the butter, cream cheese, sour cream, half and half, and 1 cup cheddar.
- Add toppings. Fold in half the bacon and 1 tablespoon chives, then spread in a sprayed 9x13 inch dish.
- Bake. Bake at 350 degrees F for 25 to 30 minutes until hot and lightly golden.
- Finish. Top with the remaining cheese, bacon, and chives before serving.
Notes
Substitutions: Use russet potatoes or swap Gruyere for part of the cheddar.
Tips: Assemble up to a day ahead, then let the dish stand 30 minutes before baking.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.