Description
This Mashed Potato Casserole is a creamy, comforting side dish combining fluffy mashed Idaho potatoes with cream cheese, sour cream, and cheddar cheese, topped with crispy bacon and fresh chives. Perfect for family dinners and holiday gatherings, this casserole brings rich flavors and a luscious texture to the table.
Ingredients
Scale
Potato Mixture
- 5 lbs Idaho potatoes, peeled and cubed
- 1 cup milk
- 8 oz cream cheese
- 4 tbsp butter, room temperature
- 12 oz sour cream
- 2 ½ tsp kosher salt
- 1 tsp pepper
- ½ tsp garlic powder
- ¼ cup chives, chopped
Topping
- 16 oz cheddar cheese, shredded
- 6 strips of bacon, cooked and chopped
Instructions
- Prepare the Potatoes: Peel and cube the Idaho potatoes into even-sized pieces. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.
- Mash the Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Add the cream cheese, butter, sour cream, milk, kosher salt, pepper, and garlic powder. Use a potato masher or electric mixer to mash everything together until creamy and smooth.
- Add Chives: Fold the chopped chives into the mashed potato mixture to distribute the fresh herb flavor evenly.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the mashed potatoes into a greased baking dish, spreading it evenly.
- Add Toppings: Sprinkle the shredded cheddar cheese evenly over the top of the mashed potatoes. Then sprinkle the cooked, crumbled bacon on top of the cheese layer.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly and the casserole is heated through.
- Serve Warm: Remove the casserole from the oven and let it sit for a few minutes before serving to allow it to set slightly. Enjoy this rich and indulgent side dish alongside your favorite main courses.
Notes
- For extra flavor, you can add a pinch of smoked paprika or cayenne pepper to the potato mixture.
- Make sure to use room temperature butter and cream cheese to help them blend smoothly with the hot potatoes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a crispy top, you can broil the casserole for the last 2-3 minutes, watching carefully to avoid burning.
- To keep it gluten-free, confirm all processed ingredients like sour cream and cream cheese have no additives containing gluten.
