Can you use red potatoes for mashed potato casserole?

The best potatoes for mashed potatoes are really starchy varieties like Russets or Yukon Gold potatoes. Red potatoes are some of the least starchy potatoes, so they have a harder time becoming really light and fluffy. With that said, you can use them for mashed potato casserole, but just be aware they will not have the same level of creaminess.

Is mashed potato casserole good the next day?

Absolutely! Have you ever noticed how some dishes taste better the next day? As these cheesy potatoes sit in the fridge overnight, all of the flavors meld together. They taste amazing the next day!

Why is my mashed potato casserole bland?

With so many flavor-packed ingredients and baked potato toppings, your baked potatoes casserole should be really flavorful. If it isn't, there are likely a couple of reasons why. First, potatoes need a lot of salt. Boil the potatoes in salted water, then taste and season them several times as you're cooking. If you season as you go, your cooked potatoes will have plenty of flavor. Another thing to consider is the fat content of the dairy products you use. If you choose low fat or fat free options, you'll struggle to get the same luxurious creaminess as when you use full fat dairy products.

Mashed Potato Casserole

Description

This Mashed Potato Casserole elevates an ordinary batch of creamy mashed potatoes into something absolutely divine topped with cheddar, bacon bits, and green onions. It has all of the flavors of a fully loaded baked potato, but in casserole form. It's such a fun dish and the perfect way to elevate your side dish game for your next holiday meal!

Ingredients

3 pounds yukon gold or russet potatoes (approximately 4-5 large potatoes), peeled and cut into 1 inch pieces
5 slices bacon, sliced in half
1 cup milk
2 tablespoons unsalted butter, cut into 1-inch pieces
1/3 cup sour cream
1 teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
1 1/2 cups cheddar cheese, shredded
1 tablespoon green onions, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375F.
Place potatoes in a large cooking pot and cover with salted water, covering the potatoes by about an inch. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork. Once the potatoes are ready, drain well and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
While the potatoes are cooking, add bacon in a skillet and cook over medium-high heat until browned on both sides and crisp, about 6-8 minutes. Reserve the bacon fat in a bowl and transfer the bacon onto a paper towel lined plate. Chop the bacon into 1-inch bits.
Once the potatoes are ready, drain well and place back in the pot. Use a potato masher (or a fork) to mash the potatoes. Add milk, butter, sour cream, salt, pepper, and reserved bacon fat. Stir well with a spatula until evenly combined.
Transfer the mashed potato into a 2-quart casserole dish and top with cheddar cheese and bacon bits.
Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10 minutes until the melted cheese is bubbly.
Garnish with green onions and serve warm.

Notes

How to store: Place any leftover potatoes in an airtight container in the fridge for 3-4 days.

How to reheat: Either microwave a serving for 2-3 minutes or pop them in a preheated 375F oven with a fresh sprinkle of cheese for 8-10 minutes until warm and the cheese is melted.

How to freeze: Freeze chilled leftovers in a freezer safe container for 2-3 months. Thaw in the fridge overnight before reheating the next day.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Bake
Cuisine: American