I’ll admit it: mashed potatoes have never been my favorite food. I’ve eaten a lot of boxed potato flakes in my life, so perhaps I have a permanent distaste. But these potatoes are taken to an entirely new level with this loaded mashed potato casserole.
I love this dish…perhaps more than I should. It’s not a healthy dish. (I’m always honest, sorry). Potatoes whipped with cream cheese, butter, and sour cream. Two cheddars and bacon folded in. Plus some seasoning. They’re fabulous.
This loaded mashed potato casserole is also good re-heated. Which is a good thing, because one batch is way too much for just me and my husband!
Note that one of the secrets is using sour cream and cream cheese. I’ve tried versions with just one or the either, and they’re not as good. You can use your potato of choice. I normally use gold because my husband prefers them, but they turn out a bit lumpy. I would recommend Russet.
If you think the ribs in the picture above look good, check out “Easy Country-Style Ribs.”
Loaded Mashed Potato Casserole
- Mise en place (always!). Preheat oven to 350°. Grease a medium glass baking dish.
- Peel and cube potatoes. Place potatoes in a large pot, add water until potatoes are covered. Bring to a boil. Lower heat slightly and continue simmering for 18-25 minutes, until potatoes are fork-tender.
- While potatoes are cooking, cook bacon. Cool, press grease out, and crumble. Set aside.
- Drain potatoes. Using a mixer, whip until smooth.
- Cut cream cheese into smaller cubes. Add to potatoes. Add sour cream, butter, milk, salt, pepper, and chives. Mix well.
- Fold in 1/2 of the bacon, 1/2 of the sharp cheddar, and 1/2 of the mild cheddar until well-mixed.
- Spoon potato mixture into greased baking dish. Top with remaining half of cheeses and remaining half of bacon.
- Bake at 350° for 20-30 minutes until heated through and top melted and slightly golden brown.
- Garnish with chives and/or green onions, as desired.