When it comes to comfort food, I can’t think of anything tastier than my grandma’s loaded mashed potato casserole. Cheesy, creamy and delish!
Some of my first memories in cooking are with my Grandma June. She had a little index card box with hand-written recipes written inside, to this day I still keep my family recipes in the same type of container. Other recipes she passed down include these Super Easy German Bierocks, her secret for Semi-Homemade Baked Pasta, and this Classic Homemade Chili.
HOW TO MAKE LOADED MASHED POTATO CASSEROLE:
If you’ve been snooping around my blog, it’s no surprise that I am a potato-fanatic. This recipe here is near and dear to my heart… and I can’t wait for you to give it a whirl! It’s a must-make for the upcoming holidays and large family gatherings. #IheartPotatoes
POTATOES: Traditionally when making mashed potatoes, I gravitate to using Yukon Gold verses other varieties. Aim for about 2.5 pounds. I personally love the texture that skin-on adds, but feel free to peel them if that’s what you enjoy best. Next you’ll cut the potatoes into similar shaped cubes and place them in a pot of water. Bring them to a boil, reduce to a simmer and continue to cook for 20 minutes.
FULLY LOADED: Don’t be modest, this casserole is chock-full of deliciousness. After the potatoes have boiled, simply drain and roughly mash them with a hand-masher. Next, add the butter, Greek yogurt, and cream cheese. Using a large wooden spoon, mix until well combined. Then you’ll fold in some cooked & crumbled bacon, shredded cheddar cheese and parmesan.
COOK: Transfer the dreamy potato mixture into a lightly greased casserole dish. Top with some more cheddar and bake at 350F for 20 minutes. If you’d like, you can turn up the broiler at the end to brown and bubble the cheese. Finish off with a sprinkle of more crumbled bacon, green onions and parsley. Yum, yum, yummy in my tummy.
THE POSSIBILITIES ARE ENDLESS:
Featured in this post are the most popular ingredients that my grandma used, however, this recipe is totally customizable! Prefer to keep this vegetarian? Swirl in some caramelized onions instead of bacon (similar to this recipe here). Don’t have cheddar on hand? Any semi-hard cheese will work! I personally love this with Swiss, sausage and leeks… Mmmm. Feel free to get creative, and be sure to tag me on Instagram so I can follow along!
WHAT TO SERVE THESE TATERS WITH:
- 2.5 lb. Yukon Gold Potatoes
- ¼ cup Butter (1/2 stick)
- ½ cup Whole Fat Greek Yogurt
- 4 oz. Cream Cheese
- 6 Bacon Slices, cooked & crumbled
- 1-1/2 cups Shredded Cheddar
- ½ cup Shredded Parmesan
- 2 tsp. Garlic Powder
- Salt + Black Pepper, to taste
- Chopped Green Onions, for garnish
- Chopped Italian Parsley, for garnish
- Cut the potatoes into similar sized chunks. If preferred, you can peel the potatoes before you cut them.
- Place the potatoes in a large stockpot and cover with water. Bring to a boil, reduce to a simmer, and continue to cook for 20 minutes.
- Drain the potatoes and mash with a masher. Add the butter, Greek Yogurt (or sour cream), and cream cheese. Mix until well combined. Fold in 3 slices of crumbled bacon, 1 cup shredded cheddar, parmesan, garlic powder and season with salt + pepper.
- Transfer the potato mixture to a lightly greased casserole dish and top with remaining cheese.
- Bake at 350F for 20 minutes, using the broiler at the end to brown the cheese. Garnish with remaining bacon crumbles, green onions and freshly chopped parsley. Enjoy immediately.
NOTES ON THIS RECIPE:
- Sometimes I’m in the mood for lumps in my taters, sometimes I’m not. Using a hand-masher helps you control consistency. If you are a fan of super smooth potatoes, make sure to peel them and blend together with an electric-mixer. You may also want to add a splash of heavy cream… I’d say between 2 tbsp. and 1/4 cup.
- In full transparency, I’ve added a half packet of dry ranch to this recipe in the past and it was phenomenal. Just a heads up for those of you who like some extra zip.
- If you have fresh garlic on hand, I highly recommend it for this recipe! Simply roast it beforehand and add two to three cloves to the cooked and drained potatoes before mixing. What should you do with the leftovers? Smash them on toasted bread with a drizzle of aged balsamic vinegar + salt. WOWZA.
- Want to make this ahead of time? We’ve got you covered! Follow the instructions through step 4, allow to cool slightly, cover and refrigerate for up to 24 hours in advance. When you’re ready to bake, remove the cover and add 15 minutes extra to the baking process (35 minutes total).