Description
Ultra‑creamy mashed potato casserole loaded with cheese, bacon, and green onions, topped with buttery, crunchy breadcrumbs—perfect for comforting dinners or holiday sides.
Ingredients
Units
Scale
- 3 lb russet potatoes, peeled and cubed
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup milk (or heavy cream)
- 1 cup shredded cheddar cheese (plus 1/2 cup for topping)
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions (plus extra for garnish)
- 2 Tbsp unsalted butter, melted (for topping)
- 1 cup panko breadcrumbs (for topping)
- Salt & pepper, to taste
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- Place cubed potatoes in a large pot, cover with water, add salt, and bring to a boil. Cook until fork‑tender, about 15 minutes. Drain well.
- Return potatoes to pot or large bowl; mash with cream cheese, sour cream, milk, cheddar cheese, bacon, and green onions. Season with salt and pepper.
- Spread mashed mixture evenly into prepared baking dish.
- In a bowl, mix panko breadcrumbs with melted butter and remaining cheddar cheese. Sprinkle evenly over casserole.
- Bake 20–25 minutes until topping is golden brown and filling is heated through.
- Remove from oven and let rest 5 minutes. Garnish with extra green onions before serving.
Notes
- Substitute chives for green onions if preferred.
- For a lighter version, use Greek yogurt instead of sour cream.
- Make ahead: assemble and refrigerate (covered) and bake before serving—add 5–10 minutes to bake time.
- Get extra crisp topping by broiling for 2–3 minutes, watching closely to avoid burning.
- Keep leftover mashed casserole in the fridge for up to 4 days; reheat covered in a 350 °F oven.
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg