Get ready to transform your ordinary mashed potatoes into a mouthwatering masterpiece that will have everyone begging for seconds! Our Loaded Garlic Mashed Potato Casserole is the ultimate comfort food that combines creamy, dreamy potatoes with the irresistible crunch of bacon and the rich, melty goodness of cheddar cheese. This isn't just a side dish – it's a flavor explosion that will steal the show at any dinner table, holiday gathering, or potluck. Prepare to become the culinary hero your friends and family never knew they needed!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup bacon bits
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Peel and cube the potatoes into roughly 1-inch pieces, ensuring they are relatively uniform in size for even cooking.
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook potatoes for 15-20 minutes until they are tender and can be easily pierced with a fork.
- While potatoes are cooking, mince the garlic cloves finely and set aside. Prepare the shredded cheddar cheese and bacon bits.
- Drain the potatoes thoroughly in a colander, then return them to the hot pot to allow excess moisture to evaporate.
- Add sour cream, milk, minced garlic, salt, and pepper to the potatoes. Mash thoroughly using a potato masher or electric mixer until smooth and creamy.
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Transfer the mashed potato mixture into the prepared baking dish, spreading it evenly with a spatula.
- Top the potatoes with shredded cheddar cheese and bacon bits, distributing them evenly across the surface.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden and the edges are bubbling.
- Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set and cool slightly.
- Serve hot, garnishing with additional bacon bits or chopped chives if desired.
Tips
- Choose the right potatoes: Opt for starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Prevent watery potatoes: After draining, return potatoes to the hot pot and let excess moisture evaporate before mashing.
- Warm your dairy: Slightly warm the milk and sour cream before adding to the potatoes to help create a smoother, more consistent texture.
- Don't overwork the potatoes: Mash just until smooth to avoid a gluey consistency. Overmixing can make them tough.
- For extra flavor, try roasting the garlic before mincing to add a deeper, more complex taste.
- Make ahead tip: You can prepare the casserole up to the baking stage and refrigerate for up to 24 hours before baking.
- For a crispy top, broil the casserole for 2-3 minutes at the end of baking to get a golden, slightly crisp surface.
- Let the casserole rest for 5-10 minutes after baking to allow it to set and make serving easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 40mg
