The BEST Mashed Potato Potato Casserole

Ingredients

• 3 pounds Potatoes (peeled and cut into 1‑inch chunks)
• 8 slices Thick‑Cut Bacon (diced; about 0.5 lb)
• 1 stick Unsalted Butter (softened, cut into cubes)
• 0.5 cup Whole Milk (for richness)
• 8 oz Cream Cheese (softened, cut into cubes)
• 8 oz Havarti Cheese (shredded or cubed)
• 1.5 cups Cheddar Cheese (shredded; half used in the base, the rest for topping)
• 1 bunch Green Onions (sliced; about 2/3 used in the base, remainder for topping)
• 1 tsp Kosher Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Boil the Potatoes

   Place the peeled, cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 20 minutes.

   Time: PT20M

2. Cook the Bacon

   While the potatoes boil, dice the thick‑cut bacon and add to a skillet over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes.

   Time: PT10M

3. Drain the Potatoes

   When tender, drain the potatoes in a colander and return them to the hot pot to let excess moisture evaporate for 2 minutes.

   Time: PT2M

4. Mash with Butter and Milk

   Add the stick of butter and ½ cup milk to the hot potatoes. Using a handheld mixer, mash until smooth and creamy.

   Time: PT5M

5. Add Cream Cheese and Seasonings

   Stir in the softened cream cheese, 1 tsp kosher salt, and ½ tsp black pepper. Mix until fully incorporated.

   Time: PT3M

6. Fold in Havarti and Cheddar

   Add the shredded Havarti and ½ cup shredded cheddar. Mix with the mixer until the cheeses melt into the potato base.

   Time: PT4M

7. Add Green Onions and Half the Bacon

   Stir in 2/3 of the sliced green onions and half of the crispy bacon pieces.

   Time: PT2M

8. Transfer to Baking Dish

   Spoon the potato mixture into a 9×13‑inch baking dish and smooth the surface with a spatula.

   Time: PT3M

9. First Bake (Covered)

   Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 350°F for 20 minutes.

   Time: PT20M

   Temperature: 350°F

10. Add Topping

    Remove the foil. Sprinkle the remaining shredded cheddar, the rest of the crispy bacon, and the remaining sliced green onions over the top.

    Time: PT5M

11. Second Bake (Uncovered)

    Return the casserole to the oven, uncovered, and bake for another 10 minutes at 350°F until the cheese is melted, bubbly, and lightly browned.

    Time: PT10M

    Temperature: 350°F

12. Rest and Serve

    Allow the casserole to rest for 5 minutes before serving so the flavors settle and the slice holds its shape.

    Time: PT5M

Nutrition Facts

Calories

640

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

4 g