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Loaded Mashed Potatoes Casserole: The Ultimate Comfort Food Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 51 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

Loaded Mashed Potatoes Casserole is a comforting and hearty dish featuring creamy mashed russet potatoes blended with sour cream, cream cheese, and melted butter, then mixed with shredded cheddar cheese, crispy bacon, and green onions. Baked to bubbly perfection topped with Parmesan and extra cheddar, this casserole is an ultimate crowd-pleaser perfect for family dinners or holiday gatherings.

Ingredients

Scale

Potatoes and Dairy

  • 2 pounds russet potatoes
  • 1 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted

Seasonings and Flavorings

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)

Add-ins and Toppings

  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup chopped green onions
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup additional shredded cheddar cheese for topping

Instructions

  1. Peel the Potatoes: Use a vegetable peeler to peel the russet potatoes quickly and efficiently.
  2. Cut Potatoes: Cut the peeled potatoes into 1 to 2 inch chunks for even cooking.
  3. Boil Potatoes: Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water.
  4. Simmer Until Tender: Bring the water to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
  5. Drain and Dry: Drain potatoes in a colander and allow them to sit for a minute to evaporate excess moisture.
  6. Mix Potatoes and Cream Cheese: Transfer the drained potatoes back into the pot or a large mixing bowl. Add softened cream cheese and melted butter, letting the heat melt the cream cheese.
  7. Add Sour Cream and Milk: Pour in the sour cream and milk to create a creamy texture.
  8. Season: Sprinkle garlic powder, onion powder, salt, and pepper to taste, beginning with about 1 teaspoon salt and 1/2 teaspoon pepper.
  9. Mash the Potatoes: Use a potato masher or hand mixer to mash the potatoes to your desired smoothness.
  10. Fold in Add-ins: Gently fold in shredded cheddar cheese, crumbled bacon, and chopped green onions until combined and slightly melted by the potato’s heat.
  11. Adjust Seasoning: Taste and adjust salt and pepper if needed.
  12. Preheat Oven: Preheat your oven to 350°F (175°C).
  13. Prepare Baking Dish: Grease a 9×13-inch baking dish with cooking spray or butter.
  14. Transfer Mixture: Spread the loaded mashed potato mixture evenly into the prepared baking dish.
  15. Add Toppings: Sprinkle grated Parmesan cheese evenly over the top, then add the additional shredded cheddar cheese.
  16. Bake: Bake in the preheated oven for 25-30 minutes until cheese is melted, bubbly, and the top is golden brown.
  17. Optional Broil: For a crispier top, broil the casserole for 2-3 minutes, watching closely to prevent burning.

Notes

  • Use russet potatoes for the best creamy mashed texture.
  • Adjust seasoning according to your taste preference.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • You can substitute bacon with cooked sausage or omit for a vegetarian version.
  • If preferred, sour cream can be replaced with Greek yogurt for a tangier twist.

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Find it online: https://homegrownbeets.com/loaded-mashed-potatoes-casserole-the-ultimate-comfort-food-recipe/