Description of this recipe
This Make-Ahead Mashed Potato Casserole is the epitome of comfort food, elevated to a crowd-pleasing dish perfect for holidays, potlucks, or cozy weeknight dinners. It boasts a creamy, dreamy mashed potato base, enriched with butter and sour cream, and topped with a generous blanket of melted cheeses and crispy bacon. The “make-ahead” aspect makes it a stress-free option for busy hosts.
Why you will love this recipe
You’ll fall in love with this recipe because it’s:
- Incredibly delicious: The combination of creamy potatoes, savory bacon, and melted cheese is simply irresistible.
- Make-ahead friendly: Prepare it a day or two in advance and pop it in the oven when you’re ready to bake.
- Crowd-pleasing: A guaranteed hit at any gathering.
- Easy to customize: Swap out the cheeses or add your favorite herbs and spices to create your own unique version.
- Comforting: This casserole delivers a warm hug in every bite.
Ingredients:
Cups
- 3.5 lb potatoes (Russet, Yukon Gold, or similar)
- 1 tbsp cooking / kosher salt, for cooking potatoes
- 2/3 cup milk (preferably full fat/whole milk but lite ok)
- 2/3 cup EXTRA milk, for make-ahead option only
- 5 tbsp unsalted butter, cut into 1/2″ cubes
- 1/2 cup sour cream (or yogurt), full fat best
- 1 tsp cooking/kosher salt, or to taste
- 1 1/2 cups (tightly packed) mozzarella, freshly shredded
- 1 cup (tightly packed) cheddar or other flavored cheese
- 6 oz bacon (streaky), chopped
- 1/4 cup green onion, finely sliced
Metric
- 1.75kg potatoes (Russet, Yukon Gold, or similar)
- 1 tbsp cooking / kosher salt, for cooking potatoes
- 160ml milk (preferably full fat/whole milk but lite ok)
- 160ml EXTRA milk, for make-ahead option only
- 75g unsalted butter, cut into 1cm cubes
- 120ml sour cream (or yogurt), full fat best
- 1 tsp cooking/kosher salt, or to taste
- 150g mozzarella, freshly shredded
- 100g cheddar or other flavored cheese
- 200g bacon (streaky), chopped
- 30g green onion, finely sliced
Preparation:
Step 1: Cook the Bacon
Place the bacon in a cold non-stick pan over medium heat. As the pan heats up, the bacon fat will render. Once you see some melted bacon fat, turn the heat up to medium-high and stir for about 3 minutes, or until the bacon is golden brown and crispy. Monitor closely to prevent burning. The timing may vary depending on the thickness of the bacon and your stove’s heat.
Step 2: Drain the Bacon
Remove the cooked bacon from the pan and transfer it to a plate lined with paper towels. This will help absorb the excess grease and ensure that the bacon stays crispy. Set aside.
Step 3: Prepare the Potatoes
Peel the potatoes thoroughly to remove any eyes or blemishes. Cut the peeled potatoes into roughly 1-inch chunks. This ensures even cooking.
Step 4: Boil the Potatoes
Place the potato chunks in a large pot and cover them with water so that the water level is at least 4 inches above the potatoes. Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium so that the water is simmering rapidly. Cook the potatoes for approximately 15 minutes, or until they are very soft. To test for doneness, jab a potato chunk with a fork; it should fall apart easily.
Step 5: Drain the Potatoes
Once the potatoes are cooked, drain them very well in a colander. Return the drained potatoes to the empty pot. Leave the potatoes in the pot for about 1 minute, shaking the pot every now and then to encourage the evaporation of any remaining water. This step is crucial for preventing watery mashed potatoes.
Step 6: Mash the Potatoes
Add the milk (including the EXTRA milk if you are making the casserole ahead of time), butter, sour cream, and 1 teaspoon of salt to the pot with the potatoes. Mash the mixture until smooth. Be careful not to overmix the potatoes, as this can result in a gluey texture. It’s best to use a potato masher for this step; avoid using a food processor, blender, or electric beater.
Step 7: Make-Ahead Directions (Optional)
If you are making the casserole ahead of time, allow the mashed potatoes to cool completely on the counter. Once cooled, cover the potatoes tightly with cling wrap and refrigerate. Take the casserole out of the refrigerator about 2 hours prior to reheating to allow it to de-chill.
Step 8: Preheat the Oven
Preheat your oven to 400°F (200°C). If your oven has a fan setting, you can use 350°F (180°C).
Step 9: Assemble the Casserole
Spread the mashed potatoes evenly in a 2-quart baking dish. Smooth the surface with a spatula.
Step 10: Sprinkle with Cheese and Bacon
Sprinkle the mashed potatoes with the shredded mozzarella and cheddar cheese. Then, sprinkle the cooked bacon evenly over the cheese.
Step 11: Bake Covered
Cover the baking dish loosely with aluminum foil. This will prevent the cheese from browning too quickly. Bake for 20 minutes if the casserole is freshly made, or 35 minutes if you are using the make-ahead option.
Step 12: Bake Uncovered
Remove the foil from the baking dish and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
Step 13: Serve
Remove the casserole from the oven and sprinkle with finely sliced green onions. Serve immediately. The casserole will stay warm for a good 20 minutes thanks to the protective layer of cheese.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a side dish with roasted chicken, ham, or beef.
- Pair it with a fresh green salad or steamed vegetables.
- Enjoy it as a comforting meal on its own.
Tips:
- Use high-quality potatoes for the best flavor and texture.
- Don’t overmix the potatoes, or they’ll become gluey.
- For extra flavor, add a pinch of garlic powder or onion powder to the mashed potatoes.
- Customize the cheese selection to your liking.
- If you don’t have sour cream, you can substitute plain Greek yogurt.
- To prevent the bacon from becoming soggy, add it to the casserole just before baking.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information: (approximate, will vary based on specific ingredients used)
Calories:
Approximately 450-550 per serving
Protein:
Approximately 20-25g per serving
Sodium:
Approximately 500-700mg per serving
Conclusion
This Make-Ahead Mashed Potato Casserole is a guaranteed crowd-pleaser that’s perfect for any occasion. It’s easy to make, incredibly delicious, and can be prepared ahead of time, making it a stress-free option for busy hosts. The creamy potatoes, savory bacon, and melted cheese create a symphony of flavors that will leave you wanting more. So, gather your ingredients and get ready to create a dish that will be the star of your next meal!
5 Questions and Answers About This Recipe
Q1: Can I use different types of cheese?
A: Absolutely! Feel free to experiment with different cheeses to create your own unique flavor profile. Some great alternatives include Gruyere, Monterey Jack, or pepper jack for a little kick.
Q2: Can I add other ingredients to the mashed potatoes?
A: Yes, you can definitely add other ingredients to customize the mashed potatoes to your liking. Roasted garlic, caramelized onions, or fresh herbs like chives or rosemary would be delicious additions.
Q3: Can I make this casserole vegetarian?
A: Yes, to make this casserole vegetarian, simply omit the bacon. You can add some roasted vegetables like mushrooms or bell peppers for a similar savory flavor.
Q4: How long can I store the make-ahead casserole in the refrigerator?
A: You can store the make-ahead casserole in the refrigerator for up to 2 days. Be sure to wrap it tightly to prevent it from drying out.
Q5: Can I freeze this casserole?
A: While you can freeze this casserole, the texture of the mashed potatoes may change slightly upon thawing. If you choose to freeze it, make sure to wrap it tightly in freezer-safe plastic wrap and then in aluminum foil. Thaw it completely in the refrigerator before baking.
