Mashed Potato Casserole: The Ultimate Thanksgiving Side Dish
Creamy Yukon gold potatoes, crispy bacon, melted cheddar cheese, and a touch of scallion come together in a dish that’s as comforting as it is delicious.
Servings: 8
Ingredients
- 8 Yukon gold potatoes cubed
- 2 cups heavy cream
- 1 stick unsalted butter melted
- 4 slices thick-cut bacon cooked and chopped
- 3 scallions finely chopped
- 2 cups cheddar cheese shredded (divided)
- 4 tablespoons salt plus more to taste
Instructions
- In a large pot, cover the cubed potatoes with cold water. Add salt and bring to a boil. Cook for 15-20 minutes or until fork-tender.
- Meanwhile, cook the bacon until the fat is completely rendered. Cool and chop. Save for final steps.
- Drain the potatoes and pass them through a potato ricer (or mash until smooth). Transfer to a large mixing bowl.
- Add the heavy cream, melted butter, chopped bacon, scallions, and 1 cup of shredded cheddar cheese to the potatoes. Mix until fully combined.
- Taste and adjust seasoning with additional salt, being careful not to over-salt.
- Transfer the potato mixture to a baking dish. Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in a preheated oven at 350°F until the casserole is heated through and the cheese on top is melted and bubbly, about 15-20 minutes.
- Serve hot, generously drizzled with gravy, alongside turkey, stuffing, and your favorite Thanksgiving sides!