Print

Ultimate Loaded Mashed Potato Casserole: Easy Make-Ahead Recipe

loaded mashed potato casserole - featured image
Print Recipe

This make-ahead loaded mashed potato casserole is the ultimate stress-free side dish for holidays and potlucks. Creamy Yukon Gold potatoes are mixed with butter, cream cheese, sour cream, and cheddar, then topped with bacon and green onions for a dish that tastes like you spent all day in the kitchen.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup whole milk, warmed
  • ½ cup unsalted butter, melted
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup sour cream, room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons salt, plus more for cooking water
  • ½ teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup cooked and crumbled bacon (about 10 slices)
  • ½ cup chopped green onions, plus more for garnish
  • 2 tablespoons melted butter, for brushing the top before baking

Instructions

  1. Place the peeled and cut potatoes in a large stockpot and cover with cold water by about 2 inches. Add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until a fork slides into the largest piece with no resistance.
  2. Drain the potatoes in a colander and let them sit for 2-3 minutes to steam dry.
  3. Return the hot potatoes to the pot or transfer to a large bowl. Add the melted butter and cream cheese. Mash until mostly smooth, then add the warm milk, sour cream, garlic powder, onion powder, salt, and pepper. Mix until just combined.
  4. Spread half the mashed potatoes in a greased 9×13-inch baking dish. Sprinkle with 1 cup of shredded cheddar, half the bacon, and half the green onions. Top with the remaining potatoes and spread evenly. Top with the remaining cheddar, bacon, and green onions.
  5. Let the casserole cool completely on the counter, about 30 minutes. Then cover tightly with foil and refrigerate for up to 48 hours.
  6. When ready to bake, take the casserole out of the fridge 30-45 minutes before baking to bring to room temperature.
  7. Preheat the oven to 375°F. Brush the top with the remaining 2 tablespoons of melted butter. Cover with foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes, until the top is bubbly and golden brown. The internal temperature should reach 165°F.
  8. Let the casserole rest for 10 minutes before serving. Garnish with extra green onions and a crack of black pepper.

Notes

For best results, use Yukon Gold potatoes and shred your own cheddar cheese. Do not rinse potatoes after draining; the starch helps the casserole hold together. Warm the dairy before adding to hot potatoes to prevent lumps. If the top browns too fast, tent with foil for the last 10 minutes. This casserole can be assembled up to 48 hours in advance or frozen unbaked for up to 3 months.

Nutrition

Keywords: mashed potato casserole, loaded mashed potatoes, make-ahead casserole, holiday side dish, cheesy potatoes, bacon and cheese potatoes

Find it online: https://vexifood.com/ultimate-loaded-mashed-potato-casserole-easy-make-ahead-recipe/