Loaded Mashed Potato Casserole

I made this simple loaded mashed potato casserole recipe for an early birthday dinner for my daughter. She loves mashed potatoes and twice-baked potatoes so I combined them to make this loaded mashed potato casserole to pair with steak and steamed artichokes I made for her special dinner. These extra creamy potatoes tasted delicious with the cheese, crispy bacon bits, and green onions. I love how easy these potatoes were to make and I have a feeling they will be on my dinner table again soon.

Loaded Mashed Potato Casserole

Ingredients:

• 5 slices of bacon, diced
• 5 russet potatoes, peeled & cut into 1-inch pieces
• ¾ cup milk
• 4 tbsp butter, diced
• ⅓ cup sour cream, room temperature
• Sea salt and freshly cracked pepper, to taste
• 1½ cups sharp cheddar, shredded
• 2-3 green onions, chopped

How to Make a Loaded Mashed Potato Casserole

Preheat the oven to 350 degrees. Coat a large baking dish with butter.

Cook the bacon bits in a skillet over medium heat until crisp and the fat has been rendered. Drain on paper towels until needed.

Peel and cut the potatoes into 1-inch chunks. Place them, along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are very fork-tender, about 15-18 minutes. Drain the potatoes.

Place the butter into the milk and heat it in the microwave for 30 seconds. Pour the milk mixture onto the potatoes with the sour cream; season with sea salt and freshly cracked pepper, to taste. Beat the potatoes using a hand mixer until really creamy and smooth.

Place into the prepared baking dish and smooth the top with a spoon. Sprinkle the shredded cheese on top then bake for 15-20 minutes or until the cheese is melted and the potatoes are warmed through.

Sprinkle the top with crisp bacon bits and green onions. Serve immediately. Enjoy.