Mashed Potato Casserole Recipe

A mashed potato casserole topped with cheese and green onion.

5 from 123 votes

Mashed Potato Casserole Recipe

Mashed Potato Casserole is a creamy, cheesy 9x13 side dish with sour cream, cream cheese, cheddar, parmesan, bacon, and green onions.

Prep Time35

Cook Time20

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

9x13 baking dish

Ingredients

5 pounds potatoes, peeled and cubed
1 cup sour cream
½ cup butter
8 ounces cream cheese, cubed
½ cup milk
2 teaspoons garlic salt (with parsley flakes)
pepper to taste
12 slices bacon, cooked, chopped, and divided
2 cups cheddar cheese, divided
½ cup parmesan cheese
green onions, for garnish

Instructions

Peel and cube potatoes.
Place in pot and add water until just covering potatoes. Bring to boil. Once boiling, reduce to a simmer and cook for 18-20 minutes.
Drain water and mash potatoes using a masher or spoon. Add sour cream, butter, cream cheese, and milk until well combined. Add salt and pepper. Fold in ½ the bacon, 1 cup cheddar cheese, and parmesan cheese. Stir well.
Spoon into a lightly greased 9x13 pan. Top with remaining cheddar cheese and the rest of the bacon.
Bake at 350°F for 20-25 minutes. Garnish with green onions and ENJOY!

Video

Notes

Recipe Tips.

Cut the potatoes into similar-size cubes so they cook evenly.
Drain the potatoes well before mashing so the casserole does not turn watery.
Add the sour cream, butter, cream cheese, and milk while the potatoes are warm so everything melts together smoothly.
Save half the bacon and some cheddar for the top so the casserole looks extra delicious.
Make-ahead tip: assemble the casserole earlier in the day or the day before, cover and refrigerate, then bake when ready, adding extra time if it starts cold.

Make ahead of time. We recommend making this no more than 48 hours in advance, cover and refrigerate. Cook until warmed throughout.

Store. Store leftovers in an airtight container in the fridge for 3-5 days.

Freeze. To freeze, simply spread them into a freezer Ziploc bag and squeeze out as much air as possible. They're best when used within 6-8 weeks, but can last for up to 4 months.

Let potatoes thaw in the fridge overnight. Place potatoes in a casserole dish and bake at 350°F for about 25 minutes. Add additional cheese and top and bake for an additional 5 minutes.

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