Easy Mashed Potato Casserole
Ingredients
- 3.5 lbs Russet potatoes peeled and quartered
- 1 tbsp kosher salt plus more to taste
- 1 1/3 cups whole milk divided
- 5 tbsp unsalted butter cut into cubes
- 1/2 cup full-fat sour cream
- 1 1/2 cups mozzarella cheese freshly shredded
- 1 cup sharp cheddar cheese freshly shredded
- 6 oz bacon chopped
- 1/4 cup green onions finely sliced
Instructions
- Start by placing your peeled and quartered potatoes in a large pot. Cover them with cold water, add 1 tablespoon of kosher salt, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add 2/3 cup of milk and the cubed butter. Mash the potatoes until smooth and creamy. Stir in the sour cream and additional salt to taste.
- Preheat your oven to 375°F. Fold in 1 cup of the mozzarella and half of the cheddar cheese into the mashed potatoes until well combined. If you're preparing this ahead of time, stir in the extra 2/3 cup of milk to keep the potatoes moist during reheating.
- In a skillet, cook the chopped bacon until crispy. Drain on paper towels. Spread half of the mashed potatoes into a greased 9x13-inch baking dish. Sprinkle with half of the cooked bacon and the remaining cheese. Top with the rest of the mashed potatoes, smoothing the top with a spatula.
- Sprinkle the remaining bacon and a touch more cheese on top for a crispy, golden crust. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole sit for a few minutes after baking. Sprinkle with green onions before serving for a pop of color and freshness.
Nutrition
Calories: 351kcalCarbohydrates: 33gProtein: 13gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 44mgSodium: 1147mgPotassium: 758mgFiber: 3gSugar: 3gVitamin A: 481IUVitamin C: 10mgCalcium: 236mgIron: 2mg
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