Mashed Potato Casserole
This easy Mashed Potato Casserole recipe uses a blend of sour cream, green onions, creamy potatoes and bacon to make an easy side dish everyone will love. It’s the perfect potato side dish for a Sunday dinner, holiday meal, or anytime you’re looking for a comforting, crowd-pleasing classic that delivers big flavor with minimal effort.
Why You’ll Love This Recipe
- Loaded with Flavor: Creamy mashed potatoes are taken to the next level with tangy sour cream, crispy bacon, and freshly chopped chives in every bite. It’s savory, rich, and totally irresistible!
- Perfect Make-Ahead Dish: You can prep this easy casserole in advance and just pop it in the oven when you’re ready—perfect for Thanksgiving dinner or dinner parties.
- Comfort Food Classic: It’s the ultimate cozy casserole dish that won’t disappoint, ideal for pairing with any type of meat such as roast chicken, turkey or grilled steak.
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Equipment
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Yellow Potatoes: Naturally creamy and buttery, they’re perfect for creating smooth, rich mashed potatoes as the base of this casserole. Yukon Gold Potatoes are a great choice.
- Salted Butter: Adds richness and a savory depth that ties all the flavors together.
- Heavy Cream and Sour Cream: Helps create that creamy, velvety texture that makes this dish irresistible.
- Crumbled Cooked Bacon: Salty, smoky, and crispy—adds a distinctive touch of flavor and a bit of crunch in every bite.
- Salt: Enhances all the other flavors and ensures the potatoes are well-seasoned. I prefer unrefined mineral salt.
- Black Pepper: Adds a subtle kick to balance the creamy richness.
- Shredded Cheddar Cheese: Melts into the potatoes for cheesy goodness throughout and a bubbly, golden brown top.
- Freshly Chopped Chives: Provides a pop of color and fresh, mild onion flavor that brightens up the dish.
How to Make Mashed Potato Casserole
Step 1: Wash and peel all of the potatoes. Once they are peeled, add them to a large pot filled with water. Bring the water to a boil and let your potatoes cook for 30 minutes until tender.
Step 2: Preheat your oven to 375°F and drain potatoes. Return them to the pot and add the butter. You can cut the butter into slices to help it melt faster.
Step 3: Let the butter melt completely and then add the heavy cream and sour cream.
Step 4: Use a potato masher to mash the potatoes about 90% of the way. You can leave some small chunks of potato scattered throughout the pot if you like a chunkier texture. Stir in the salt, pepper, and bacon.
Step 5: Transfer your mashed potatoes to a large baking dish and top with cheese. Bake the mashed potatoes for 25 minutes, or until the cheese is bubbly.
Top your casserole with chives as it comes out of the oven and serve immediately. Enjoy!
How to Serve
Serve this mashed potato casserole hot and bubbly straight from the oven. You can garnish with potato toppings like extra chives, crunchy Panko Bread Crumbs, or a sprinkle of cheese if you’d like. It pairs perfectly with roasted meats like roasted chicken, pot roast, holiday mains, fried fish, or as a hearty side for any comfort food dinner.
How to Store
You can store any leftover mash potatoes in an airtight container in the fridge for up to a week. Be sure to let the mashed potatoes cool to room temperature before covering with a lid. This helps prevent condensation from forming on the inside of the container.
Mashed Potato Casserole Tips
- Pick the right potatoes – Yellow potatoes are perfect for mashed potato casserole because of their naturally buttery flavor and creamy texture. Russet potatoes are a great alternative if needed.
- Prep and mash like a pro – Peel your potatoes completely for a smooth mash, or leave a little skin on for texture. Avoid leaving all the skin, as it can make mashing tough.
- To test doneness – poke a few potatoes with a knife—the potato should slide off easily with little resistance.
- Make it ahead – You can fully assemble the casserole a day in advance and keep it in the fridge. When you’re ready to serve, just pop it in the oven—no extra prep needed!
- Use any baking dish – You’ll have enough mashed potatoes to fill an 8×8 inch dish, but a 9×13 inch pan works just as well. Just make sure the potatoes aren’t overflowing.
- Cheese tips – Freshly shredded cheese melts more smoothly since it doesn’t have anti-caking agents, but pre-shredded is fine if that’s what you have. And don’t worry about covering the casserole—the cheese won’t burn before it’s done baking.
- Creamy additions & swaps – Sour cream helps create an extra rich, velvety texture. You can also use plain Greek yogurt, or skip it altogether for a lighter version.
- Customize the mix-ins – Add garlic salt or sautéed garlic, caramelized onions, or even a dollop of cream cheese for an extra flavor boost.
More Casserole and Side Dish Recipes
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Mashed Potato Casserole
Ingredients
- 3 pounds yellow potatoes
- ½ cup salted butter
- 1 cup heavy cream
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup crumbled cooked bacon
- 2 cups shredded cheddar cheese
- ¼ cup freshly chopped chives optional
Instructions
- Wash and peel the potatoes and add them to a large pot filled with water. Bring the water to a boil and cook for 30 minutes until tender.
- Preheat the oven to 375°F and drain the potatoes. Return them to the pot and add the butter. You can cut the butter into slices to help it melt faster. Allow the butter to melt completely.
- Add the heavy cream and sour cream, and stir to mix everything together.
- Use a potato masher to mash the potatoes about 90% of the way. You can leave some small chunks of potato scattered throughout the pot if you like a chunkier consistency.
- Stir in the salt, pepper, and bacon. Transfer the mashed potato mixture to a large baking dish and top with cheese.
- Bake the mashed potato casserole uncovered for 25 minutes, or until the cheese is bubbly.
- Top casserole with the optional chives after it comes out of the oven and serve.
Notes
Tips
- Use freshly shredded cheese – It melts more smoothly and adds better flavor than pre-shredded varieties, which often contain anti-caking agents.
- Make it ahead – Assemble the casserole a day in advance, cover, and refrigerate. Just bake when you’re ready to serve!
- Customize the mix-ins – Add garlic salt or sautéed garlic, caramelized onions, or even a dollop of cream cheese for an extra flavor boost.
