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


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