Ah, mashed potatoes—a simple dish that holds an unexplainable power over comfort food lovers. Imagine a steaming, creamy pile of spuds, loaded with all the delicious extras that make life worth living: cheese, bacon, maybe a hint of green onion for that zesty kick. It’s like wrapping yourself in a warm hug on a chilly November evening, when the world outside seems a bit too much, yet inside, all is right.
Steps
- Peel and cut the Russet potatoes into 1.5-inch pieces, then boil them in a large pot of salted water for 15-20 minutes until tender.
- Drain the cooked potatoes and return them to the pot. Add milk, melted butter, sour cream, and season with salt and pepper. Mash the mixture using a potato masher or an electric mixer until smooth and creamy.
- Stir in 1 cup of shredded cheddar cheese, ensuring it is evenly distributed throughout the mashed potatoes.
- Preheat your oven to 350°F (175°C) and coat a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mashed potato mixture evenly in the prepared dish.
- Sprinkle the remaining 2/3 cup of cheddar cheese on top of the potatoes. Cover the dish with aluminum foil and bake in the oven for 20 minutes.
- Remove the foil, add crumbled cooked bacon on top, and bake uncovered for another 20 minutes until the cheese is bubbly and the potatoes are thoroughly heated.
- Garnish the casserole with chopped chives and parsley before serving immediately for a flavorful side dish.
Ingredients
- 3 pounds of Russet potatoes, peeled and cut into 1½ inch pieces
- ¾ cup of milk (1% fat)
- 4 tablespoons of melted butter
- 1 cup of sour cream
- Kosher salt and black pepper, to taste
- 1? cups of shredded cheddar cheese, divided
- ½ cup of crumbled cooked bacon
- ¼ cup of finely chopped chives
- 2 tablespoons of finely chopped parsley
- Cooking spray
Nutritional Values
Calories: 462kcal | Carbohydrates: 31g | Protein: 18g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 490mg | Potassium: 1116mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 29mg | Calcium: 375mg | Iron: 7.8mg
FAQ
- Can I prepare the mashed potato casserole in advance?
- Yes, you can prepare the mashed potato casserole a day ahead. Simply assemble the casserole, cover it with aluminum foil, and refrigerate. When you’re ready to serve, bake it as directed.
- What type of potatoes should I use for this casserole?
- Russet potatoes are recommended for this recipe due to their starchy nature, which results in fluffy mashed potatoes. However, Yukon Gold potatoes can also be used if needed.
- Is it better to boil or bake potatoes for making mashed potatoes?
- Boiling potatoes is preferable for mashed potatoes, as it cooks them faster and allows them to absorb the seasoning from the salted water, enhancing the flavor.
- Can I use pre-shredded cheese for the casserole?
- It’s best to use freshly shredded cheese. Pre-shredded cheese often contains preservatives and anti-caking agents that can affect how well it melts in the casserole.
- How should I store leftovers of the mashed potato casserole?
- Leftovers can be stored in an airtight container in the refrigerator for up to three days to maintain freshness.
Tips
- For extra smooth mashed potatoes, use a potato ricer instead of a masher. Avoid using a food processor, as it can make the potatoes gummy.
- Opt for freshly shredded cheddar cheese rather than pre-packaged varieties, which often contain preservatives and anti-caking agents that hinder smooth melting.
- Keep an eye on the casserole during the final baking stage to ensure the bacon doesn’t overcook or become too crispy.
- Prepare this dish a day in advance by assembling the casserole and storing it in the refrigerator. Simply bake it when you’re ready to serve.
Equipment
- Electric Mixer: Useful for blending the ingredients together smoothly.
- Potato Ricer: For those who prefer extra smooth mashed potatoes.
- 9-inch Square Pan or 2-quart Casserole Dish: Necessary for baking the casserole.
- Cooking Spray: To coat the baking dish.
