Hamdi Saidani This Pioneer Woman Mashed Potato Casserole is a cheesy and creamy recipe, which is made with bacon and sour cream. It’s the perfect holiday side dish, ready in about 1 hour and 10 minutes.
Pioneer Woman Mashed Potato Casserole Ingredients
- 1.75kg/ 3.5 lb potatoes (Russet, Maris Piper, or King Edwards)
- 1 tbsp cooking / kosher salt, for boiling potatoes
- 2/3 cup milk (plus an extra 2/3 cup for the make-ahead option)
- 75g / 5 tbsp unsalted butter, cubed
- 1/2 cup sour cream
- 1 tsp cooking/kosher salt, or to taste
- 1 1/2 cups mozzarella, freshly shredded
- 1 cup Red Leicester or sharp cheddar cheese, freshly shredded
- 200g / 6 oz streaky bacon, chopped
- 1/4 cup green onion, finely sliced
How To Make Pioneer Woman Mashed Potato Casserole
- Cook the bacon: Place the chopped bacon in a cold, non-stick skillet. Turn the heat to medium and allow the fat to render. Once you see melted fat, turn the heat to medium-high and cook until golden and crisp, about 3 minutes. Drain on paper towels.
- Boil the potatoes: Peel the potatoes and cut them into 1-inch chunks. Place them in a large pot, cover with water by about 4 inches, and add 1 tablespoon of salt. Bring to a boil, then reduce the heat and simmer rapidly for about 15 minutes, until the potatoes are very soft and fall apart when poked with a fork.
- Mash the potatoes: Drain the potatoes well and return them to the hot, empty pot. Let them sit for a minute to allow excess water to evaporate. Add the milk (including the extra milk if making ahead), butter, sour cream, and 1 teaspoon of salt. Mash until smooth.
- Assemble the casserole: Preheat your oven to 400°F (200°C). Spread the mashed potatoes into a 2-quart baking dish and smooth the surface. Sprinkle the mozzarella and cheddar cheeses evenly over the top, followed by the cooked bacon.
- Bake the casserole: Cover the dish loosely with foil. Bake for 20 minutes if freshly made (or 35 minutes if made ahead). Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden brown.
- Serve: Garnish with sliced green onions and serve hot.
Recipe Tips
- What potatoes are best for mashing? Starchy potatoes are key for a fluffy, creamy mash. Russets (in the US), Sebago (in Australia), or Maris Piper/King Edwards (in the UK) are all excellent choices.
- How do you make this ahead of time? This recipe is designed for it! The extra milk keeps the potatoes from getting too firm in the fridge. Assemble the casserole completely (without the green onions), let it cool, then cover and refrigerate for up to 3 days. Just remember to take it out of the fridge 2 hours before baking.
- What kind of cheese should I use? A combination is best. Mozzarella provides that incredible cheesy pull, while a flavorful cheese like sharp cheddar or Red Leicester adds color and a sharper taste. For the best melt, always shred your own cheese from a block.
- How do you get crispy bacon without adding oil? The trick is to use streaky (fatty) bacon and start it in a cold pan. As the pan heats up, the fat melts out, and the bacon essentially fries in its own rendered fat, resulting in perfectly crispy pieces.
What To Serve With Mashed Potato Casserole
This decadent casserole is a star side dish for any holiday meal or special dinner. It’s a perfect replacement for regular mashed potatoes and pairs wonderfully with:
- Roast Turkey and Gravy
- Glazed Holiday Ham
- A classic Roast Beef
- Crispy Fried Chicken
How To Store Mashed Potato Casserole
- Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes won’t be quite as creamy upon reheating. Consider turning leftovers into mashed potato cakes!
- Freezing: You can freeze the assembled, unbaked casserole. Thaw it completely in the refrigerator overnight before baking as directed.
Mashed Potato Casserole Nutrition Facts
- Serving: 1/12th of casserole
- Calories: 333kcal
- Carbohydrates: 26g
- Protein: 11g
- Fat: 21g
- Saturated Fat: 11g
- Sodium: 1057mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a blender to mash the potatoes?
No, it is highly recommended not to. Using a food processor, blender, or electric beater on starchy potatoes will overwork them and turn them into a sticky, gluey paste. A simple hand masher or a potato ricer is best.
Why add extra milk for the make-ahead version?
Mashed potatoes naturally firm up and get denser when they are chilled. The extra milk makes the initial mash slightly looser, so when you bake it from a chilled state, it reheats to the perfect creamy consistency, just as if it were freshly made.
Do I have to shred my own cheese?
For the best results, yes. Pre-shredded, bagged cheese is coated with powders like cellulose to prevent it from clumping. These agents also prevent the cheese from melting as smoothly and creamily as a block you shred yourself.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crockpot Mashed Potatoes Recipe
- Pioneer Woman Smashed Potatoes Recipe
- Pioneer Woman Make-Ahead Mashed Potatoes Recipe
Pioneer Woman Mashed Potato Casserole Recipe
Description
An outrageously creamy and decadent make-ahead mashed potato casserole, loaded with two kinds of cheese and crispy bacon for the ultimate holiday side dish.
Ingredients
Instructions
- Cook chopped bacon in a skillet until golden; drain on paper towels.
- Peel, chop, and boil potatoes in salted water for 15 minutes until very soft.
- Drain potatoes, return to the pot, and mash with milk, butter, sour cream, and salt until smooth.
- Spread the mashed potatoes in a 2-quart baking dish.
- Top with both cheeses, then sprinkle with the cooked bacon.
- Bake at 400°F/200°C, covered with foil, for 20 minutes (35 if made ahead).
- Uncover and bake for another 10 minutes until the cheese is bubbly and golden.
- Garnish with green onions before serving.
Notes
- u003cliu003eThis recipe is designed to be made ahead! Simply assemble, cool, and refrigerate for up to 3 days. Let it sit at room temperature for 2 hours before baking.u003c/liu003eu003cliu003eFor the best melting cheese topping, shred your own mozzarella and cheddar from blocks.u003c/liu003eu003cliu003eDon’t use a food processor or blender to mash the potatoes, as it will make them gluey.u003c/liu003e
