Mashed Potato Casserole is a delicious side dish recipe that is made with either freshly made mashed potatoes, or leftover mashed potatoes. This potato casserole recipe is a great way to use up leftover mashed potatoes!
We served this potato casserole for guests and they were amazed that mashed potatoes could end up tasting so good!
Mashed Potato Casserole
Mashed potatoes are one of the best side dish recipes. Sometimes you make too much and would like something delicious to make out of the leftovers.
Today’s recipe is perfect for using up mashed potatoes (you’ll need 4 cups). You can also make them fresh for this recipe.
What Does Mashed Potato Casserole Taste Like?
To me it tastes a lot like a twice baked potato, or a loaded baked potato that has been mashed and mixed so every bite is flavorful with bacon, cheese, and chives.
They are a little tangy from the sour cream, and a bit smoky and salty from the bacon. The creamy cheesiness gives this yummy side dish a nice texture.
Even though this is a side dish recipe, you can serve it as a main dish if you want to.
Can This Recipe Be Doubled?
Yes, since it’s not one of those recipes that needs to be exact, you can increase the amounts and make this casserole in a larger pan, such as a 9″x13″ size.
Here are the easy steps to make this delicious potato casserole recipe:
First cook the bacon and set it aside on paper towels. Heat oven to 350° F, Then spray a 8″x8″ baking dish with cooking spray.
Add the cold mashed potatoes to a large mixing bowl. Add all of the ingredients except the bacon, 3/4 cup of the cheese, and 1/4 of the chives. Stir.
Add in 1 cup of the shredded cheese. Stir the mixture well.
Transfer mixture to the baking dish and spread evenly. Cover with foil and bake 25 minutes.
Uncover, add the remaining cheese, bacon, and remaining chives on top and bake about 20 more minutes.
Can Mashed Potato Casserole Be Made Ahead?
• Yes it can. Assemble the casserole and cover with foil as in the instructions. Before baking, remove from the refrigerator and let warm up, if time permits.
• If you need to bake it from cold, add a few minutes to the cook time since it will be cold.
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Can This Recipe Be Frozen?
Yes, you can freeze this casserole.
• I recommend freezing in 1 1/2-2 cup portions. That way you can thaw and reheat only the amount you will need at a time.
• Let the casserole cool completely. Then put in an air-tight container.
• Freeze for up to 6 months.
If you make this yummy mashed potato casserole recipe, please let me know. Just leave a comment with a star rating below. I’d like to know how you liked it!
Mashed Potato Casserole
Equipment
- Mixing Bowl
- 8"x8" Baking Dish
- Foil
Ingredients
- 4 cups Mashed Potatoes* (leftovers are great for this) Recipe in Notes
- ¾ cup Sour Cream
- ¾ cup Milk
- 4 oz Chives, chopped (about 5 Tablespoons), divided
- ½ teaspoon Garlic Powder (optional)
- ½ teaspoon Salt (or to taste)
- ½ teaspoon Pepper
- 1 ¾ cups Shredded Cheese, divided
- ½ cup Cooked Chopped Bacon
Instructions
- Heat oven to 350° F. Spray a 8"x8" baking dish with cooking spray.
- In a large mixing bowl, add the mashed potatoes, sour cream, milk, 1 cup of the shredded cheese, 3/4 of the chives, salt, and pepper. Mix well.
- Add the mashed potato mixture to the baking dish and lightly pat down with a spoon or spatula. Cover with foil and bake for 25 minutes.
- Take out of oven after 25 minutes and remove foil. Sprinkle on the remaining 3/4 cup of cheese, the bacon pieces, and the remaining chives. put back into the oven, uncovered, and bake for another 20 minutes or until the cheese is melted and the potatoes are bubbling.
- Serve hot.
Notes
Ingredients
- 2 1/2 pounds Potatoes, cut in cubes
- 1 teaspoon Salt
- 2 cloves Garlic, smashed
- 6 Tablespoons Butter
- 3/4 cup Warm Milk
- 1/4 teaspoon Black Pepper
Instructions
-
Cut potatoes into small cubes and add to large pot with 1/2 teaspoon of the salt, garlic, and cold water that just covers potatoes. Bring to boil, then reduce to a low boil and cook until fork tender. It will take about 15 minutes.
-
Drain the water and add butter, remaining salt, black pepper, and milk. Use a potato masher to blend the mixture until a smooth and creamy texture forms. Adjust salt if needed.
Lori says
This was way more flavorful than we expected. This is a keeper!