You have to try this cheesy mashed potato casserole! It’s the perfect comfort food because it’s loaded with all the good things.
This is a recipe you definitely won’t regret trying. Well, at least, your taste buds won’t regret it. This cheesy mashed potato casserole has become a new favorite for me.
Loaded mashed potatoes have long been a favorite of mine, but I recently discovered this delightful dish in casserole form. There’s definitely no going back. I highly recommend you try it too!
This recipe is so delicious because it has all the ingredients that make food good- cheddar cheese, bacon, browned butter, heavy cream, etc. You get my point. Comfort food really can’t get any better than creamy cheesy mashed potatoes.
One of the special things about this easy mashed potato casserole is that unlike normal mashed potatoes, you don’t add any normal milk to the potatoes. Instead the creaminess in the potatoes comes from buttermilk, cream cheese, and heavy cream. What a killer combo that is.
This post is all about how to make cheesy mashed potato casserole.
Ingredients for Cheesy Mashed Potato Casserole
- Potatoes- Obviously the main ingredient, potatoes make up the majority of the dish. You can use whatever kind of potato you want, but I used and highly recommend red potatoes. There’s just something special about those things.
- Butter- This recipe calls for browned butter. Browing your butter brings a lot of extra oomph to the potatoes, and it’s super easy to do! I know that the amount of butter may seem like a lot, but this definitely isn’t a health food anyway.
- Cream cheese- Cream cheese adds some creaminess and richness to the potatoes.
- Buttermilk- This gives the potatoes a slight tang.
- Heavy cream- While normal mashed potatoes have regualr milk, this recipe uses the more luscious alternative heavy cream. I think I’m always going to make my mashed potatoes with it now.
- Cheddar cheese- Like always, this is my favorite ingredient. I used half orange cheddar and half mature white cheddar.
- Eggs- These help the mashed potatoes to have a airier texture, as well as helping them to become more cohesive as a casserole.
- Bacon- Though it may be last on this list, it’s definitely not the least. I think we can all agree on bacon’s intrinsic worth.
How to Make Cheesy Mashed Potato Casserole
Step 1
Start by chopping and boiling the potatoes. While the potatoes are boiling, put the butter in a sauce pan and let it melt. Continue to let it simmer on the stove as it turns brown. Keep an eye on the butter while it simmers so that it doesn’t burn. Set it aside. Once you can pierce the potatoes with a fork, turn off the heat and drain them.
Step 2
In the same pot with the potatoes, add the browned butter, cream cheese, buttermilk, and salt. Beat them for a couple minutes. Start to pour in the heavy cream, a little at a time while continuing to beat the potatoes.
Step 3
Stir in the cheddar cheese. Let the potatoes sit for a few minutes until they are no longer steaming hot, then beat in the eggs. It’s important not to add the eggs right away while the potatoes are fresh off the stove so that they don’t cook as soon as they touch the potatoes.
Step 4
Next, cook the chopped bacon in the same pan where you browned the butter.
Step 5
Now it’s time to assemble the casserole. Spread out half of the mashed potatoes in the bottom of a casserole dish. Evenly sprinkle half of the chopped bacon on top of the potatoes, and then sprinkle half of the remaining cheese on top of the bacon. Add the rest of the mashed potatoes on top of this, and repeat with a sprinkling of bacon and the rest of the cheddar cheese.
Step 6
Put the casserole in the oven for half an hour at 350°F. After it’s done, take it out and sprinkle on some chopped green onions and serve with sour cream.
Questions about Cheesy Mashed Potato Casserole
Do I have to use browned butter?
No, you don’t HAVE to use browned butter in the mashed potatoes, but you won’t regret using it if you do. Unless you burn it. Then you might regret it. Browning the butter adds a richness and nuttiness to the butter that would be a shame to miss, so you should try it!
Why is there no regular milk in this recipe?
The liquid comes from sources other than milk in this recipe. This recipe uses heavy cream and buttermilk.
Can I use other types of cheese in this cheesy mashed potato casserole?
You can definitely try to experiment with different kinds of cheese! Actually, I highly encourage it. Let me know if you tried another type of cheese and you liked it.
Why do you put a raw egg in mashed potatoes?
The eggs add airiness to the potatoes and help the potatoes to stay together better. The eggs cook fully while the casserole is in the oven.
What to serve with cheesy mashed potatoes?
Cheesy mashed potatoes go really well with any kind of meat! I recommend trying chicken with mozzarella and tomato. You can also try one of my favorite chicken recipes, skillet balsamic chicken breasts.
How can I store my cheesy mashed potato casserole?
I like to store this casserole in its original dish. Just cover it and put it in the fridge for up to 3 days. Technically, you can also freeze this casserole, even though it won’t be quite the same when reheated. Some liquid has the tendency to leach out. However, I’ve done this before, and if you don’t mind pouring out the liquid, I say go for it.
If you want other dinner ideas I recommend you to try these:
Chicken with Mozzarella and Tomato
Cheesy Crockpot Chicken and Rice Casserole
Cheesy Mexican Chicken and Rice
Cheesy Mashed Potato Casserole
Ingredients
Mashed Potato Mixture
- 3.5 pounds Potatoes (Any kind will work, but I used red potatoes.)
- 7 tbsp. Butter
- ½ cup Cream cheese
- ¼ cup Buttermilk
- 2 tsp. Salt
- 2 cups Heavy cream
- 1½ cups Cheddar cheese (I used half orange cheddar and half mature white cheddar.)
- 2 Eggs
Layers
- 10 oz. Bacon (chopped)
- 3 cups Cheddar cheese (divided in half)
Instructions
- Chop the 3.5 pounds of potatoes into rough chunks and put them in boiling, salted water. While the potatoes are boiling, put the 7 tbsp. of butter in a sauce pan. Let it simmer on the stove and watch it as it gradually turns brown. Make sure it doesn't burn. Set the butter aside. Once the potatoes are soft, turn off the heat and drain them.
- Add the browned butter, ½ cup of cream cheese, ¼ cup of buttermilk, and 2 tsp. of salt into the potatoes. Beat this for a couple of minutes with a hand mixer. Now, gradually pour in the 2 cups of heavy cream while mixing.
- Stir in the 1½ cups of cheddar cheese. Once the potatoes have cooled slightly, beat in the 2 eggs. It's important not to add the eggs right away while the potatoes are fresh off the stove so that they don't cook as soon as they touch the potatoes.
- Next, cook the chopped bacon in the same pan where you browned the butter.
- Now it's time to put together the casserole. Spread out half of the mashed potato mixture into the bottom of a casserole dish. Evenly sprinkle half of the chopped bacon on top of the potatoes, and then sprinkle 1½ cups of cheese on top of the bacon. Add the rest of the mashed potatoes on top of this, and repeat with a sprinkling of bacon and the other 1½ cups of cheddar cheese.
- Put the casserole in the oven for 30 minutes at 350°F. Once done, take it out and sprinkle on some chopped green onions and serve with sour cream.
- Enjoy!
I hope you enjoy this cheesy mashed potato casserole! I know I did.