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Mashed Potato Casserole tastes amazing and made with simple ingredients. This easy side dish is perfect served for any occasion.
Mashed Potatoes Casserole is creamy, cheesy, delicious and easy to make. This side dish is simple to prepare and can be made with a variety of potatoes and toppings. If you have made our Cheesy Mashed Potatoes then you will love this casserole recipe.
Put a twist on our classic Homemade Mashed Potatoes and make these cheesy side dish recipe.
Table of Contents
Why This Recipe Works
If you are looking for a side dish that is easy to prepare ahead of time to save time on serving day. These mashed potato casserole freezes great too which is why we always double this recipe.
We always make the traditional Crockpot Mashed Potatoes Recipe but added in shredded cheese and bacon makes it even better.
Ingredients
- Russet Potatoes – Peel and dice potatoes
- Butter – We used unsalted butter
- Milk – We love the flavor that whole milk gives the mashed potatoes, but you can use milk of your choice
- Bacon – Feel free to use pre-cooked for an easy step
Scroll to the bottom for the full recipe in the recipe card.
How to Make Mashed Potato Casserole
Step 1 – Cook the bacon in a large frying pan over medium high heat until cooked on both sides. Remove from the pan and let the bacon cool on a plate lined with paper towels.
Step 2 – Clean the potatoes. Peel and quarter the potatoes.
Step 3 – Place the potatoes in a large pot and cover them with water. Bring to a boil and simmer over medium-high heat for about 10-15 minutes until the potatoes are fork tender.
Step 4 – Drain the potatoes and then return them back to the pot. Then add in the butter, salt and milk. Use an electric mixer to blend the potatoes until they are light and fluffy.
Step 5 – Gently stir in the sour cream. Once combined, stir in 1 cup of the shredded cheddar cheese.
Step 6 – Preheat the oven to 350 degrees Fahrenheit and place the mashed potato mixture in a 9X9 baking dish or a 2 quart casserole pan.
Step 7 – Top the mashed potatoes with the shredded cheese, bacon and chives.
Step 8 – Cover with foil (slightly tent the foil so that it does not stick to the cheese) and bake for 10-15 minutes.
- Step 9 – Remove the foil and bake for 10 minutes until the cheese is melted and bubbly.
- Step 10 – Serve warm topped with the green onion and enjoy!
Expert Tips
- Potatoes – Any starchy potatoes will work for this recipe. We recommend cutting the potatoes about the same size so the potatoes cook evenly.
- Cheese – Make sure to shred your own cheese instead of using pre-shredded for the best results.
- Mashing Potatoes – You can mash the potatoes with a potato masher or with a hand mixer.
Serving Suggestions
Mashed potato casserole makes the perfect side dish recipe to serve for Thanksgiving or for any occasion. Here is some of our favorite recipe to prepare with this casserole.
Frequently Asked Questions
We used Russet Potatoes to make this casserole, but you can also make red potatoes or Yukon Gold Potatoes.
Store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
This casserole can easily be made the day before serving. Assemble and wait to top with the shredded cheese and bacon before baking and serving. Then cover with plastic wrap or aluminum foil and store in the fridge. We recommend baking within 2 days of preparing it.
Yes, these mashed potatoes freeze great in a freezer safe container. Once the casserole has cooled to room temperature, pour into a container and freeze for up to 2-3 months. Thaw in the fridge overnight then reheat in the oven or on the microwave.
More Easy Mashed Potatoes Recipes
Easy Side Dishes
Loaded Mashed Potatoes Recipe
Easy Side Dishes
Garlic Mashed Potatoes Recipe
Easy Side Dishes
Ranch Mashed Potatoes Recipe
We love to hear from you. If you make this Mashed Potato Casserole Recipe, please leave us a comment or a star review.
Mashed Potato Casserole
Ingredients
- 3 pounds Russet Potatoes
- 1/4 cup Butter
- 2/3 cup Milk
- 1/2 tsp Salt
- 6 Slices Bacon
- 1 cup Sour Cream
- 2 cups Cheddar Cheese Shredded
- 1/4 cup Chives chopped
Instructions
- Cook the bacon in a large frying pan over medium high heat until cooked on both sides. Remove from the pan and let the bacon cool on a plate lined with paper towels.
- Clean the potatoes. Peel and quarter the potatoes.
- Place the potatoes in a large pot and cover them with water. Bring to a boil and simmer for about 10-15 minutes until the potatoes are fork tender.
- Drain the potatoes and then return them back to the pot.
- Then add in the butter, salt and milk. Use an electric mixer to blend the potatoes until they are light and fluffy.
- Gently stir in the sour cream. Once combined, stir in 1 cup of the shredded cheddar cheese.
- Preheat the oven to 350 degrees Fahrenheit and place the mashed potatoes in a 9X9 baking pan or a 2 quart casserole pan.
- Top the mashed potatoes with the shredded cheese, bacon and chives.
- Cover with foil (slightly tent the foil so that it does not stick to the cheese) and bake for 10-15 minutes.
- Remove the foil and bake for 10 minutes until the cheese is melted and bubbly.
- Serve warm topped with the chives and enjoy!
My family absolutely devours these potatoes when I add a couple of parsnips to the recipe. Just cook then mash them right along with potatoes. Adds a richness to the flavor.
The combination of the ingredients make the best mashed potato casserole!