Mashed Potato Casserole Recipe
Make this Mashed Potato Casserole ahead of time for a budget-friendly holiday side. It's loaded with bacon, cheese, sour cream, and onions!
Servings: 15 servings (about 1 cup each)
Ingredients
- 6 strips bacon $1.74
- 3 lbs russet potatoes* $1.95
- water** $0.00
- ½ tsp salt $0.01
- 5 Tbsp salted butter (plus a little extra to butter your casserole dish) $1.25
- ½ yellow onion, diced small $0.47
- 3 cloves garlic, minced $0.09
- ½ cup whole milk $0.14
- ¼ cup sour cream $0.31
- ½ tsp freshly cracked black pepper $0.05
- ½ tsp smoked paprika $0.08
- salt, to taste (I added about 1 tsp) $0.01
- ¼ tsp chili flakes (optional) $0.06
- ¼ cup shredded parmesan $1.07
- ½ cup shredded cheddar $0.56
- 2 green onions (about 2 Tbsp), diced $0.15
Instructions
- Preheat your oven to 400ºF. Cook bacon in the oven until crispy.
- Once cooked and crispy, drain your bacon on paper towels. Set aside for now.
- Peel potatoes and dice them into 1–2-inch cubes, rinse well.
- Put potatoes in large pot, covered by 2 inches of water. Add ½ tsp salt.
- Boil until fork-tender (on the softer side), about 15-20 minutes.
- Drain potatoes and rinse with warm water. Set aside. Rinse out potato pot briefly and give it a quick wipe.
- Melt salted butter in the potato pot and add onion. Cook until soft and glossy.
- Add minced garlic and cook for 2 minutes until fragrant.
- Add cooked potatoes back to pot with onions and garlic. Mash with potato masher until they are the consistency you prefer, being careful not to overmix to avoid a gummy texture.
- Add whole milk, sour cream, pepper, smoked paprika, salt (to taste), and chili flakes (optional) and combine.
- Butter a 9x13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.
- Top with shredded parmesan, shredded cheddar, and crumbled bacon.
- Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.
- Garnish with green onions and serve.
See how we calculate recipe costs here.
Notes
*Russet and Yukon Gold potatoes are both great choices for mashed potatoes, so use whichever you like best that fits your budget. Yukon Gold is typically more expensive, so I made this recipe with Russets.
**The amount of water needed will depend on the size of your pot. You need enough to cover the potatoes by about 2 inches.
Nutrition
Serving: 1serving (about 1 cup) | Calories: 180kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Sodium: 382mg | Fiber: 1g