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Holiday Mashed Potato Casserole

This Holiday Mashed Potato Casserole is creamy, cheesy, and packed with savory turkey bacon for the perfect festive side dish everyone will love!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Cheesy, Comfort Food, Easy, Holiday, Mashed Potatoes
Servings: 6 servings

Ingredients

  • 2 pounds potatoes peeled and cubed – Yukon Gold or Russet work best
  • 1/2 cup milk whole milk adds creaminess, but any milk of choice works
  • 1/4 cup unsalted butter for rich, velvety potatoes
  • 1/2 cup sour cream adds tang and moisture
  • 1 cup shredded cheddar cheese sharp or mild cheddar both bring wonderful flavor
  • 1/2 cup chopped green onions for freshness and a mild onion kick
  • 1/2 teaspoon garlic powder essential for depth and a subtle garlicky aroma
  • Salt and pepper to taste
  • 1 cup turkey bacon cooked and crumbled – a crispy, savory addition with less fat
  • 1/2 cup breadcrumbs for a crunchy, golden topping

Instructions

  • Peel and cube 2 pounds of potatoes into evenly sized pieces. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium heat and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain well and return to the pot.
  • While the potatoes are hot, add 1/4 cup unsalted butter and 1/2 cup milk. Mash using a potato masher or electric mixer until smooth and creamy. Stir in 1/2 cup sour cream, 1 cup shredded cheddar cheese, 1/2 teaspoon garlic powder, and half of the chopped green onions. Season generously with salt and pepper to taste. Mix until well combined.
  • In a skillet over medium heat, cook 1 cup turkey bacon until crisp. Drain on paper towels and crumble into bite-sized pieces.
  • Preheat oven to 350°F (175°C). Transfer mashed potato mixture into a greased 9x13 inch baking dish. Sprinkle crumbled turkey bacon evenly over the top. Then sprinkle the remaining green onions and 1/2 cup breadcrumbs to create a golden, crunchy topping.
  • Bake the casserole for 20-25 minutes, or until breadcrumbs are golden and cheese is bubbly. Let cool for a few minutes before serving.

Equipment

  • Large pot
  • Potato masher or electric mixer
  • Baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Skillet
  • Oven mitts

Notes

  • Use plant-based milk and dairy-free alternatives to make this casserole dairy-free.
  • Do not overboil potatoes to avoid a gluey texture; they should be tender but intact.
  • Prepare the casserole up to baking and refrigerate for up to 24 hours to save time on the day of serving.
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