Loaded Mashed Potato Casserole

I look forward to holiday side dishes like crock pot sweet potato casserole and homemade green bean casserole all year long. I also love this cheesy loaded mashed potato casserole. It has all my favorite fixings and a super crunchy topping. I go back for seconds and thirds of this one! Best of all you can make it a day or two ahead of time!

• Use the Right Potatoes: I use Russets which are high in starch and low in moisture. They mash up super fluffy!
• Crispy Topping Bacon Grease+ Panko: Panko is super crunchy and the bacon fat adds flavor and helps it brown.
• Rinse Your Potatoes: We rinse our potatoes twice to remove excess starch. This makes them creamy never gluey.

• Potatoes: Unlike in my Instant Pot mashed potatoes I suggest using russets for this recipe. They are high in starch and cook up super fluffy.
• Sour Cream: Use full fat for the best results. Avoid Greek yogurt which can be too tangy.
• Heavy Cream: You can use half and half for a less rich casserole. Warm before adding to help it mix in smoothly.
• Panko: This Japanese breadcrumbs are lighter and crispier so they add great crunch. If you don't have panko you could use Ritz crackers, corn flakes, or even French fried onions.
• Cheese: Shred your own cheese from the block for the smoothest melt. Avoid pre-shredded varieties which contain anti-caking agents which can be grainy when melting.
• Scallions: You can also use chives if you do not have scallions on hand.

1. Start Potatoes In Cold Water: This prevents the exteriors from overcooking before the centers are done.
2. Return Potatoes to Hot Pot: After rinsing return potatoes to warm pot to help excess moisture evaporate. This prevents them from becoming watery.
3. Don't Skip Rinsing: This remove excess starch and helps them come out super fluffy.
4. Don't Overmix: Overmixing releases excess starch which can make the potatoes gummy. Fold ingredients in until just combined.

Yes! If they are dry out reheat with a bit of milk or broth.

Yes assemble up to step #6. Allow to sit out for 30-60 minutes to bring to room temperature. Add topping just before baking so it doesn't get soggy.

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Serve with: Pecan Pie Cake with Whipped Cream Frosting

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Insight for this post was provided by GE.