Mashed Potato Casserole is an outrageously delicious yet highly practical way to make mashed potato ahead of time!
Oh the power of cheese (plus bacon)!
Make it fresh, or assemble ahead and reheat when required.
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Serve in place ofplain ole mash.
The thing with make-ahead mash is that you cannot simply reheat it in the microwave or oven.
You might think a splash of milk and good stir is all it takes to restore it.
But I can tell you thats the path to a mouthful of gluey horridness.
Its a win-win, 10/10 nothing could be more fitting for your holiday feast menu!!
Is there such a thing as too much bacon??
So the recipe card as written is a happy medium.
And … is there even such a thing as too much bacon??
If making ahead, we add extra (see How To Make section for more).
It doesnt make itsourin the least.
It sort of adds creaminess into the mash without adding cloying richness.
Does that makes sense??
Butter Mash without butter is not mash.
Cheese I use a combination: Mozzarella for excellent melty-cheesy-stretchiness.
If youre in the States, your orange cheddar is ideal here.
Otherwise, use any melting cheese you like (colby and Monterey Jack are other personal favourites).
Store-bought pre-shredded cheese is coated in anti-caking agents which prevent it from melting as well as freshly-grated.
So Ill weigh a hunk of cheese before grating it.
Nobody wants to be short on cheese, ever!
Bacon For sprinkling over the casserole surface.
Note: I always use streaky bacon.
Because fat = flavour!
Also, fatty bacon crisps up and colours better, without drying out.
Green onion For a touch of oniony freshness and colour.
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How to make Mashed Potato Casserole
No rocket science here.
Finally, on the day of your do, bake it!
Cut potatoes Peel and cut the potatoes into even sized pieces.
Boil until soft Place the potatoes incoldsalted water.
Cook for 15 minutes (no lid) or until the potatoes are very soft.
They should fall apart when you jab it with a fork.
Mash Drain the potatoes well in a colander and pour them back into the empty pot.
Mash with the butter, milk, sour cream and salt.
The mash will seem too loose, but this is intentional.
It is to factor in the fact that mashed potato firms up when refrigerated overnight.
So once reheated, it has the same consistency as when it is freshly made!
Spreadin a casserole dish.
Topwith the cheeses and bacon.
Just take it out of the fridge 2 hours ahead so it has time to de-chill.
This will make it reheat faster and more evenly in the oven.
Coverwith foil then bake for 20 minutes at 200C / 400F (180C fan), if freshly made.
Add an extra 15 minutes if youre reheating a make-ahead casserole you prepared the day before.
Uncover Remove from the oven and bake for a further 10 minutes until bubbly and golden.
Voila,ready to serve!
Crack through that molten cheese surface and marvel at how creamy the mash underneath is!
How to serve Mashed Potato Casserole
This is a dish designed to be a side.
Because actually, though this has cheese and bacon on it, underneath is all creamy plain mashed potato.
venture to get in first though.
He is doing well!
Photo captured by Kevin ofUnleashed Northern Beaches, a local photographer.
Wonderful gift idea: voucher for a private pooch photo shoot!
