Mashed Potato Casserole

Lynnda Cloutier


You can make this casserole ahead of time and refrigerate it, covered, til ready to bake and serve.Source: Unknown


★★★★★ 1 vote



  • 5 slice
    bacon, diced
  • 2 1/2 lb
    yukon gold potatoes, peeled and chopped
  • 3 clove
    garlic, smashed
  • 1/4 c
    heavy cream
  • 2 Tbsp
    unsalted butter
  • 1/4 c
    fresh chives, chopped
  • ·
    salt to taste
  • 1/2 c
    sour cream
  • 1/2 c
    cream cheese
  • 1 c
    shredded cheddar
  • ·
    black pepper and cayenne pepper to taste

How to Make Mashed Potato Casserole


  1. Preheat oven to 425. Cook bacon in skillet over medium heat til crisp; drain on paper towel lined plate.
  2. Boil potatoes and garlic in large pan of salted water, covered, til fork tender, about 15 minutes.
  3. Drain potatoes and return to pan over medium heat, stirring 1 minute to evaporate excess moisture.
  4. Mash potatoes with cream, butter and chives; season with salt. transfer mashed potatoes to an 8 inch baking dish. sprinkle bacon over potatoes.
  5. Mix sour cream, cream cheese and cheddar; season with black pepper and cayenne. Spread cheese mixture over potatoes. Bake casserole til cheese i golden and bubbly, 20 to 25 minutes.

Printable Recipe Card

About Mashed Potato Casserole

Course/Dish: Potatoes

Show 6 Comments & Reviews

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