Wholesome Mashed Potato Casserole Recipe
Introduction
This wholesome mashed potato casserole is a comforting and flavorful twist on a classic side dish. Creamy mashed potatoes are baked with sharp cheddar cheese, crispy bacon, and fresh green onions for a satisfying meal addition that everyone will love.
Ingredients
- 3 pounds russet potatoes (peeled and cut into ½-inch cubes)
- 1.5 teaspoons fine sea salt (divided)
- 0.5 teaspoon freshly ground black pepper
- 1 cup warm half and half (or milk for a lighter option)
- 6 tablespoons unsalted butter (softened)
- 0.25 cup sour cream (or plain Greek yogurt for a healthier twist)
- 1 cup sharp cheddar cheese (shredded)
- 0.33 cup crispy bacon (chopped)
- 2 fresh green onions (thinly sliced)
- Fresh parsley (chopped, optional for garnish)
Instructions
- Step 1: Preheat your oven to 375°F and lightly grease your casserole dish to prevent sticking.
- Step 2: In a large pot, bring plenty of water to a boil. Add the peeled and cubed potatoes along with 1 teaspoon of salt. Simmer until the potatoes are fork-tender, about 15-20 minutes.
- Step 3: Drain the potatoes well and return them to the pot or a large mixing bowl. Mash the potatoes until smooth using a potato masher.
- Step 4: Add the remaining ½ teaspoon salt, black pepper, warm half and half, softened butter, and sour cream to the mashed potatoes. Stir until creamy and well combined.
- Step 5: Spread the mashed potatoes evenly in the prepared casserole dish. Sprinkle shredded cheddar cheese over the top, followed by chopped crispy bacon.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
- Step 7: Remove from the oven and garnish with sliced green onions and chopped parsley if desired.
- Step 8: Let the casserole cool for a few minutes before serving. Enjoy as a hearty side or a comforting main dish.
Tips & Variations
- For a lighter option, substitute milk for half and half and use Greek yogurt instead of sour cream.
- Add roasted garlic to the mashed potatoes for extra depth of flavor.
- Try mixing in steamed vegetables like broccoli or peas for added nutrition.
- Use smoked cheddar for a richer, smokier taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the mashed potatoes and assemble the casserole a few hours ahead. Keep it refrigerated and bake just before serving.
Can I freeze the mashed potato casserole?
While freezing is possible, the texture of the potatoes may change slightly. If freezing, wrap the casserole tightly and thaw overnight in the refrigerator before reheating.
PrintWholesome Mashed Potato Casserole Recipe
This Wholesome Mashed Potato Casserole features creamy mashed russet potatoes blended with half and half, butter, and sour cream, topped with sharp cheddar cheese and crispy bacon, then baked to golden bubbly perfection. Garnished with fresh green onions and parsley, it’s a comforting and flavorful side dish ideal for family dinners or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 50-55 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 3 pounds russet potatoes, peeled and cut into ½-inch cubes
Seasoning
- 1.5 teaspoons fine sea salt, divided
- 0.5 teaspoon freshly ground black pepper
Dairy & Creaminess
- 1 cup warm half and half (or milk for a lighter option)
- 6 tablespoons unsalted butter, softened
- 0.25 cup sour cream (or plain Greek yogurt for a healthier twist)
Toppings
- 1 cup sharp cheddar cheese, shredded
- 0.33 cup crispy bacon, chopped
- 2 fresh green onions, thinly sliced
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Get Ready: Preheat your oven to 375°F. Lightly grease your casserole dish to prevent sticking, ensuring your casserole will release easily after baking.
- Cook Your Potatoes: Fill a large pot with water and bring it to a rolling boil. Add the peeled and cubed potatoes along with 1 teaspoon of salt. Boil until tender and easily pierced with a fork, about 15-20 minutes.
- Mash Away: Drain the cooked potatoes thoroughly and return them to the same pot or a large mixing bowl. Use a potato masher to mash the potatoes until smooth and creamy.
- Cream It Up: Stir in the remaining ½ teaspoon of salt, freshly ground black pepper, warm half and half, softened butter, and sour cream into the mashed potatoes. Mix well until the mixture is creamy and well combined.
- Assemble Your Casserole: Spread the creamy mashed potatoes evenly in the prepared casserole dish. Sprinkle the shredded cheddar cheese evenly over the top, then scatter the chopped crispy bacon across the cheese layer.
- Bake to Golden Perfection: Place the casserole in the preheated oven and bake for 25-30 minutes or until the cheese melts, turns bubbly, and the edges develop a golden-brown crust.
- Garnish and Serve: Carefully remove the casserole from the oven. Sprinkle the cooked dish with thinly sliced fresh green onions and chopped parsley, if using, for a fresh pop of color and flavor.
- Enjoy: Allow the casserole to cool slightly for a few minutes before serving to ensure it sets and is safe to eat. Serve as a comforting side dish alongside your favorite entrée.
Notes
- You can substitute half and half with regular milk for a lighter casserole.
- For a healthier option, replace sour cream with plain Greek yogurt.
- Be sure not to overcook potatoes, as they can become waterlogged and affect texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Omit bacon and cheese for a vegetarian version.
Keywords: mashed potato casserole, potato side dish, baked mashed potatoes, cheesy potato casserole, bacon mashed potatoes
