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The Creamiest Baked Mashed Potatoes Casserole

A close-up of a serving of rich baked mashed potatoes topped with melted cheddar cheese and crispy bacon bits.
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Make the ultimate comfort food side dish with this recipe for creamy baked mashed potatoes. This casserole is rich, cheesy, and perfect for holiday dinners or any time you want an indulgent potato side.

Ingredients

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  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, sliced for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes well and return them to the hot pot. Let them sit for 2 minutes to allow excess moisture to evaporate. This step helps prevent gummy potatoes.
  4. Add the butter, milk, softened cream cheese, and sour cream to the potatoes. Mash until mostly smooth.
  5. Stir in 1 cup of the shredded cheddar cheese, salt, and pepper until just combined. Do not overmix; a few small lumps are fine for texture.
  6. Fold in half of the crumbled bacon.
  7. Spread the mashed potato mixture evenly into the prepared baking dish.
  8. Top the potatoes with the remaining 1/2 cup of shredded cheddar cheese and the rest of the crumbled bacon.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Let the baked mashed potatoes rest for 5 minutes before serving. Garnish with sliced green onions.

Notes

  • For the creamiest texture, warm your milk and cream cheese slightly before adding them to the potatoes.
  • You can prepare this entire casserole, cover it, and refrigerate it up to 24 hours ahead of time. Add 10 to 15 minutes to the baking time if baking from cold.
  • If you want a texture closer to potatoes au gratin style, layer half the potatoes, half the cheese, then the rest of the potatoes and cheese.

Nutrition

Find it online: https://tastethisplate.com/baked-mashed-potatoes-creamy-casserole/