Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

 It's simple to prepare ahead of time and reheat this delicious side dish of loaded mashed potatoes. Cheddar cheese is spread over fluffy, delectable mashed potatoes, which are then baked till hot and creamy. Crispy bacon and chives are then added as garnish.

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Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

• Potatoes – you want to use starchy/mealy potatoes such as Russets or your mashed potatoes will be gluey and far less creamy.
• Butter – we’re turning butter into brown butter for a more complex and delicious flavor.
• Garlic – the recipe calls for 8 cloves of garlic but don’t worry, it really won’t be too garlicky – boiled garlic loses its harsh flavor.
• Sour cream – essential for this recipe, it makes the mashed potatoes creamy and adds a pleasant, tangy flavor to them.
• Cream cheese – makes the mashed potatoes creamy but it could be omitted.
• Milk and heavy cream – you could also use half and half instead.
• Bacon – what doesn’t taste better with bacon? the best way to cool bacon is to bake but you could of course just cook it in a skillet. I’m adding the bacon just as a topping so it stays nice and crispy.
• Chives – I like to add chives to mashed potatoes but my kids don’t like them, that’s why I’m only using them as a topping. You could add some chives to the mashed potato mixture or even thinly sliced green onions.
• Cheddar cheese – adds an amazing flavor to the mashed potatoes. Freshly grated cheddar from a block tastes better than pre-shredded cheese.

STEP 1: Potatoes should be peeled and chopped into equal-sized pieces (about 1 1/2 inches or 4 cm). They should be added to a big pot along with peeled garlic cloves (don't worry, the food won't taste very garlicky). Cover the potatoes with cold water. Salt the water generously. When the potatoes are tender when poked with a fork, simmer for 10 to 15 minutes after bringing them to a boil.

STEP 2:Cook the bacon until it is crispy while the potatoes are cooking, either in a 400°F (200°C) oven for 13 to 18 minutes, or on the stovetop in a pan. For complete instructions on how to bake bacon, read this post.

STEP 3: Return the potatoes to the pot after draining them on a strainer. Stirring often, cook at low heat for 30 to 60 seconds until all moisture is gone. Reduce the heat. A 9x13-inch (23x33-cm) baking dish should be ready. Set the oven's temperature to 350°F (180°C).Using a potato ricer or potato masher, mash the potatoes and garlic cloves into the baking dish (a potato ricer is preferable for fluffy mashed potatoes).

STEP 4: To make brown butter, place the butter in a medium saucepan, melt it over medium heat, and continue cooking it for an additional 2-3 minutes, or until it is golden brown and fragrant. Instead of being dark golden brown, it should only be light golden brown. When you notice that it is beginning to brown, turn down the heat to prevent burning.

STEP 5:Stir the potatoes with the brown butter after adding it.

STEP 6: In the same pot, combine the heavy cream, sour cream, and cream cheese. Cook till piping hot but not boiling after whisking until smooth.

STEP 7:Stir the mixture thoroughly before adding it to the potatoes. At first, it will appear soupy, but the potatoes will soak it all up. Add salt to taste (normally you just need to add more salt if it needs more flavor), then fold in approximately half of the shredded cheddar.

STEP 8:Make the surface even by using a spatula. Add the remaining cheese on top.

Bake for 30 minutes while the baking dish is covered with aluminum foil. Bake for an additional 10 minutes, or until heated and bubbling, after removing the foil.After removing from the oven, sprinkle cooked bacon crumbles on top. Chives should be added right before serving.

Enjoy!

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