Mashed Potato Casserole is an outrageously delicious yet highly practical way to make mashed potato ahead of time! A layer of cheese and bacon prevents the mash from drying out as it reheats in the oven, while transforming this humble side into something extra-devilish and decadent. Oh the power of cheese (plus bacon)!
Make it fresh, or assemble ahead and reheat when required. Serve in place of plain ole’ mash.
Scooping up Mashed Potato Casserole
Make-ahead mashed potato
Freshly made Mashed Potato Casserole
What you need for Mashed Potato Casserole
Here’s what you need to make Mashed Potato Casserole:
Ingredients in Mashed Potato Casserole
Potato – Floury and all-rounder potatoes work best to achieve a fluffy yet creamy mash without fussing with potato ricers and other gadgets. Maris Piper are the best,
Milk – Our liquid to loosen the potato up to form mash. If making ahead, we add extra (see How To Make section for more).
Sour cream – I prefer using sour cream rather than cream in mashed potato casserole because the slight tang makes a nice counterpoint to all the other richness going on here (butter, cheese, bacon). It doesn’t make it sour in the least. It sort of adds creaminess into the mash without adding cloying richness. Does that makes sense??
Butter – Mash without butter is not mash.
Cheese – I use a combination: Mozzarella for excellent melty-cheesy-stretchiness. Then Red Leicester for flavour (it’s savoury and a bit sharp, like aged cheddar), and to add a lovely orange hue to the mash surface. If you’re in the States, your orange cheddar is ideal here.
Otherwise, use any melting cheese you like (colby and Monterey Jack are other personal favourites). If you opt to use mozzarella as your main cheese, add a handful of parmesan for flavour because mozzarella alone is actually quite bland and lacks saltiness.
Shred your own – One of my five non-negotiable rules stated loudly on the first page of my cookbook is, “Always shred your own cheese”! Store-bought pre-shredded cheese is coated in anti-caking agents which prevent it from melting as well as freshly-grated. I use a standard box grater for the work.
Pack your cups of cheese – For consistency I prefer weight over volume to measure cheese. So I’ll weigh a hunk of cheese before grating it. But if you are using cup measures, be sure to pack your cups tightly when measuring the shredded cheese otherwise you will be short. Nobody wants to be short on cheese, ever!
Bacon – For sprinkling over the casserole surface. Note: I always use streaky bacon. Because fat = flavour! Also, fatty bacon crisps up and colours better, without drying out.
Green onion – For a touch of oniony freshness and colour.
How to make Mashed Potato Casserole
No rocket science here. We make mash, spread it into a casserole dish, top with cheese, bacon and then stop here if making ahead. Finally, on the day of your do, bake it!
How to make Mashed Potato Casserole
Cut potatoes – Peel and cut the potatoes into even sized pieces.
Boil until soft – Place the potatoes in cold salted water. Bring it up to a boil over high heat then reduce the heat down to medium high or medium so it is simmering rapidly. Cook for 15 minutes (no lid) or until the potatoes are very soft. They should fall apart when you jab it with a fork.
Mash – Drain the potatoes well in a colander and pour them back into the empty pot. Mash with the butter, milk, sour cream and salt.
MAKE-AHEAD ADJUSTMENT – If you are making this dish with the intention of serving it the next day, then add an extra 2/3 cup milk. The mash will seem too loose, but this is intentional. It is to factor in the fact that mashed potato firms up when refrigerated overnight. So once reheated, it has the same consistency as when it is freshly made!
Potato masher – I like to use a potato masher that is like a round disc with holes in it, as pictured above. It’s the fastest and most effective tool for a smooth mash without using a potato ricer (which I reserve just for Paris Mash, when seeking that next-level-luxe, ultra-smooth, 3-Michelin-restaurant result!).
Spread in a casserole dish.
How to make Mashed Potato Casserole
Top with the cheeses and bacon.
For make ahead – At this stage, the assembled dish can be popped in the fridge for up to 3 days. Just take it out of the fridge 2 hours ahead so it has time to de-chill. This will make it reheat faster and more evenly in the oven.
Cover with foil then bake for 20 minutes at 200°C / 400°F (180°C fan), if freshly made. Add an extra 15 minutes if you’re reheating a make-ahead casserole you prepared the day before.
Uncover – Remove from the oven and bake for a further 10 minutes until bubbly and golden.
Voila, ready to serve! Crack through that molten cheese surface and marvel at how creamy the mash underneath is!
1.75kg/ 3.5 lb potatoes (Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)(Note 1)
▢1 tbsp cooking / kosher salt , for cooking potatoes
▢160 ml milk (preferably full fat/whole milk but lite ok)
▢160 ml EXTRA milk , for make-ahead option only (Note 2)
▢75g / 5 tbsp unsalted butter , cut into 1cm / 1/2″ cubes
▢100 g sour cream (or yogurt), full fat best
▢1 tsp cooking/kosher salt , or to taste
▢150 g mozzarella , freshly shredded (Note 3)
▢100 g Red Leicester, cheddar or other flavoured cheese(Note 3)
▢200g / 6 oz bacon (streaky), chopped (Note 4)
▢1/4 cup green onion , finely sliced
Directions
Place bacon in a cold non-stick pan over medium heat (no oil). As the pan heats up the bacon fat will melt. Once you see some melted bacon fat, turn the heat up to medium high and stir for 3 minute or until golden.
Drain on paper towels.
MASH:
Potatoes – Peel then cut into 3cm /1" chunks.
Boil – Place in a large pot and cover with water so it’s 10cm / 4” above the potatoes. Add 1 tablespoon salt. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
Drain well, then return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
Mash – Add milk (including EXTRA milk if making-ahead), butter, sour cream and 1 tsp salt. Mash until smooth. (Do not use food processor, blender or beater, makes it gluey!)
MAKE-AHEAD DIRECTIONS:
Fridge – Allow to fully cool on the counter then cover tightly with cling wrap and refrigerate.
Dechill – Take out onto counter 2 hours prior to reheating.
ASSEMBLE:
Preheat oven to 200°C / 400°F (180°C fan).
Spread the potato in a 2 litre / 2 quart baking dish (Note 5). Smooth the surface.
Sprinkle – Sprinkle potato with the cheeses, then bacon.
Bake covered – Cover loosely with foil. Bake for 20 minutes covered (if freshly made) or 35 minutes (make-ahead option).
Bake uncovered – Remove foil then bake a further 10 minutes until the cheese is bubbly and golden.
Serve – Sprinkle with green onion then serve! It stays warm for a good 20 minutes thanks to that protective layer of cheese. Oh, the powers of cheese!
My recipe was adapted from https://www.recipetineats.com/make-ahead-mashed-potato-casserole/
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