Loaded Mashed Potato Casserole with Bacon Loaded Mashed Potato Casserole with Bacon

Loaded Mashed Potato Casserole with Bacon

Terrific Trio

This loaded mashed potato casserole with bacon and caramelized onions just might steal the show on feast day! It’s fantastic for as a Sunday dinner side dish, too.

Notes:

To Make Ahead of Time:

  1. Follow the directions above, through step six. However, be sure to add additional milk, about 1/4 cup. The mashed potatoes should have a looser texture than desired because the potatoes will absorb the extra liquid while refrigerated.
  2. Allow to cool completely, cover well with plastic wrap and refrigerate.
  3. Remove the casserole from the refrigerator one hour before baking. Remove the plastic wrap, sprinkle the cheese on top of the casserole, and cover with foil.
  4. Reheat the casserole in a 350 °F oven until the casserole is heated through, 45 to 50 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and brown slightly.

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Loaded Mashed Potato Casserole with Bacon

By Dara Michalski

Loaded Mashed Potato Casserole with Bacon

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Heat the olive oil in a medium nonstick skillet. Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown. During the cooking, add water as necessary to stop the onions from burning and drying out. Be sure that all of the water is absorbed before removing form the heat.

Place the potato halves in a large saucepan and cover with cold water, one inch above the potatoes. Salt the water well. Bring to a boil and cook until the potatoes are tender when pierced with a fork, 20 to 25 minutes. Drain well and transfer to a large bowl.

Preheat the oven to 350° F. Lightly coat an 8” x 8” glass or ceramic baking dish with cooking spray.

With a potato masher, mash the potatoes until the mixture is a smooth as possible (it won’t be completely smooth because of the skins). Add the butter, cream cheese, and milk, and continue to mash until combined. Season with salt and pepper.

Stir in the caramelized onions, crumbled bacon, and rosemary.

Transfer the potatoes to the prepared baking dish, smoothing the top with a spatula.

Sprinkle the cheese over top. Bake until the casserole is warmed through and the cheese is melted, about 25 minutes.

Step 1 out of 7

Heat the olive oil in a medium nonstick skillet. Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown. During the cooking, add water as necessary to stop the onions from burning and drying out. Be sure that all of the water is absorbed before removing form the heat.

Step 2 out of 7

Place the potato halves in a large saucepan and cover with cold water, one inch above the potatoes. Salt the water well. Bring to a boil and cook until the potatoes are tender when pierced with a fork, 20 to 25 minutes. Drain well and transfer to a large bowl.

Step 3 out of 7

Preheat the oven to 350° F. Lightly coat an 8” x 8” glass or ceramic baking dish with cooking spray.

Step 4 out of 7

With a potato masher, mash the potatoes until the mixture is a smooth as possible (it won’t be completely smooth because of the skins). Add the butter, cream cheese, and milk, and continue to mash until combined. Season with salt and pepper.

Step 5 out of 7

Stir in the caramelized onions, crumbled bacon, and rosemary.

Step 6 out of 7

Transfer the potatoes to the prepared baking dish, smoothing the top with a spatula.

Step 7 out of 7

Sprinkle the cheese over top. Bake until the casserole is warmed through and the cheese is melted, about 25 minutes.

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