This mashed potato casserole dish is the ideal easy side dish for a crowd. Feel free to double the recipe and bake it in a larger casserole dish for a large group. I also like to crisp up the bacon again (a minute or two in a skillet on high heat) just to give extra crunch to the dish.
Servings 6
Calories 514kcal
Author Irvin
Ingredients
2 1/2poundsYukon or Russet potatoes
1/3cupsour cream
1/4cupwhole milk
2tablespoonsunsalted butter
1/2teaspoonkosher salt
1/2teaspoonfresh ground pepper
1 1/2cupsshredded cheddar cheesedivided
1/2poundbacon
3green onions
Additional salt and pepper to taste
Instructions
Preheat an oven to 350°F.Peel the potatoes (or leave scrub them clean and leave the peel on if you wish). Then cut them into 1-inch chunks. Place them in a pot and fill the pot with enough water to cover the potatoes by 1 inch. Bring the pot to a boil and then reduce the heat to a simmer, and cook the potatoes for 15 to 20 minutes, or until they are fork tender. Drain the potatoes, then return them to the empty hot pot. This will keep the potatoes warm and dry them out a bit.While the potatoes are cooking, chop the bacon into 1/4-inch thick pieces. Chop the green onions, separating the green parts from the white parts. Cook the bacon in a large skillet until crispy, then move the bacon to a bowl lined with a paper towel. Reserve 2 tablespoons of the bacon fat for the potatoes.
Once the potatoes are cooked and drained, add the butter to the hot potatoes and mash until melted in. Then add sour cream, milk, butter, salt, pepper, the reserve bacon fat, half of the shredded cheddar cheese, half of the cooked chopped bacon, and the white part of the green onions. Continue mash the potatoes with a potato masher until you have smooth puree and ingredients are incorporated.Taste the mashed potatoes and add more salt and pepper if desired.
Spoon the mashed potatoes into a 1 1/2 quart casserole dish. Then sprinkle the remaining cheddar cheese over the top of the mashed potatoes. Place in the oven and bake for 20 to 25 minutes, or until the cheese is completely melted on top.
Sprinkle the remaining bacon and the green part of the green onions over the casserole and serve.