Bacon Cheddar Mashed Potato Casserole

Bacon Cheddar Mashed Potato Casserole is the perfect side dish for special holiday meals! Baked in a casserole dish, this loaded mashed potato casserole is topped with shredded cheddar cheese and plenty of bacon. Sprinkle with chives or green onions for a pop of fresh color and flavor!

Ingredients

• 1 pound thick-cut bacon
• 5 pounds russet potatoes peeled and cut into quarters
• 1/2 cup (113ml) whole milk
• 1/2 cup (113ml) heavy cream
• 1 cup (227g) unsalted butter
• 3/4 cup (170g) full-fat sour cream
• 1 and 1/2 teaspoons salt more to taste
• 1/2 teaspoon black pepper
• 2 cups cheddar cheese shredded
• 1/4 cup fresh chives finely chopped

Instructions

1. Preheat the oven to 350 degrees (F). 
2. In a large skillet over medium-heat, cook the bacon, turning frequently, until crispy, about 5 to 6 minutes. Drain on a paper towel lined plate, then transfer to a cutting board and chop into small bits. Set aside until needed. 
3. Place the potatoes in a large saucepan and cover with cold water, so that it’s 1-inch higher than the potatoes. Place over high-heat and bring to a rolling boil, then reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are very tender. 
4. About 5 minutes before the potatoes are done cooking, combine the milk, heavy cream, and butter in a small saucepan. Place over low heat and warm until the butter is completely melted. Keep over low heat until needed.
5. Drain the cooked potatoes, then return them to the hot pot. Pour in the warm milk mixture and sour cream. Using a potato masher, mash until smooth, being sure not to over mash, which can cause gluey potatoes. 
6. Add in 1 and ¼ cups of the cheddar cheese and three-quarters of the bacon and gently stir, just until combined. 
7. Scrape the mashed potato mixture into a large skillet or 9x13–inch baking dish. Sprinkle remaining bacon and cheddar cheese on top and bake for 10 minutes, or just until cheddar is melty but not crisp or burnt.
8. Sprinkle with chives! Scoop and serve!