Monday, April 29, 2013

Loaded Mashed Potato Casserole - Country Crock Stars Contest

Is there anything better than finding a great casserole recipe? I mean, casseroles just make me think of delicious comfort food, probably passed down through an the generations. My mom's Sweet Potato Casserole is one of those - the second you taste it, you know it's the holiday season!

This Loaded Baked Potato Casserole is one that will be making regular appearances at family dinners - without a doubt. Someone always tries to make mashed potatoes and they're always... well, just ok. My Grandmother makes amazing mashed potatoes but darn her and her not measuring anything! We can never get it to taste like hers.

These are the BEST mashed potatoes I've had to date. No lie. And I really love the idea of making it into a casserole. It makes serving everything hot at the same time a lot more manageable. Cheddar Cheese, sour cream, and of course creamy Country Crock... comfort food at it's finest!

Loaded Mashed Potato Casserole
adapted from Sippity Sup

5 lb russet potatoes
1/2 cup butter
8 oz cream cheese, cubed
1 cup sour cream
2 cups cheddar cheese, divided
2.8 oz jar real bacon pieces (or 10 slices bacon, cooked and crumbled)
4 green onions, sliced thin
2 teaspoons kosher salt

Peel and chop potatoes, place into a large stockpot. Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes. Test a larger piece by piercing with a fork to make sure they're cooked through and tender. Remove pot from heat, drain potatoes and place back in pot. Preheat oven to 350 degrees. Smash potatoes with the back of a wooden spoon, it's ok if there are still chunks. Stir in butter and cubed cream cheese. Keep stirring until completely melted. Add in sour cream, 1 1/2 cups cheddar, 3 sliced green onions, salt, and bacon pieces (reserve 1/4 cup bacon pieces for topping). Spread into a greased 3 quart baking dish. Sprinkle remaining cheddar, bacon pieces, and sliced green onion over top. Bake at 350 for 15 minutes or until cheese is melted and potatoes are heated through.

Irresistible! Do you have a favorite family casserole? Who did it originate from and how long has it been in your family? Do you still have the old recipe card? I hope to start that tradition with my kids someday! 

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{linking up!}

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.


  1. Wow....sounds so good! That will be a keeper for my family.

  2. This is so comforting. I just made some and are wonderful. Thank you Kelly for sharing.
    Consider yourself hugged,

  3. This is a wonderful casserole, my family would definitely love it!

  4. Looks great! On my list to make!

  5. Pinned! This will be great for my next family get-together!

  6. I am a sucker for cheesy, creamy, potato dishes - YUM!! :)

  7. This looks so yummy! I've pinned it so that I can try it later =)
    I found your blog at the Off The Hook link party. Hope you have a wonderful weekend!


  8. Sorry you had to change your name, but the new design looks great and so do these potatoes! Pinned :) Thanks for sharing on Two Cup Tuesday at Pint Sized Baker!

  9. This looks scrumptious, Kelly! One can never have too many potato recipes :-) Thank you for sharing at our ALL MY BLOGGY FRIENDS party !

    With A Blast

  10. I would love for you to share this and link up to my TGIF Link Party! Who knows, you just might be featured next week!

    Hugs, Cathy

  11. Looks YUMMY!!! I needed a quick supper tonight, so this looks like a great dish!


    (Found you on I Should Be Mopping the Floor!)

  12. These look absolutely delicious. Honestly, I tend to buy pre-made potatoes and doctor them up more often than making them from scratch!
    Thanks so much for linking this up to the Pinworthy Projects Party!

  13. Kelly your pics are awesome and this sounds like such a delicious side dish! What a great casserole; pinning for later! :)

  14. I am very late (I'm so sorry!!) but I just wanted to pop by and say thank you for sharing this post at my Say G'Day Saturday linky party! I have pinned this, shared it on Google+ and tweeted about it too. This looks so delicious!

    Hope to see you again this weekend!

    Best wishes,

    Natasha in Oz

  15. This looks delicious! Found you on G+ ... following and pinning
    Maria @ Krafty Cards etc.

  16. These look delicious! Thanks for sharing at Pinworthy Projects

  17. This sounds so good, Kelly!! I am dying to try it!

  18. Britney Thompson MillsJuly 12, 2013 at 10:30 AM

    This looks absolutely amazing! A nice spin on the regular mashed potatoes! I would love to have you share it at our weekly link up

    Have a good one!

  19. This looks delicious! Pinning for later! I would love for you to link up with me today:

    Have a great weekend!

  20. So tasty looking. Certainly going to cook this up for my family of 7. Thanks for sharing :)

  21. Can you make this a day before and then cook it the following day, or will it not be as good??

  22. I was wondering the same thing. Did you try to make it the day before?

  23. I did make it the day before... Minus the baking, and it was awesome!!

  24. Awesome...thanks!!

  25. How many does this feed? Looks awesome!

  26. How many did it feed?

  27. Kimberly RampierApril 2, 2015 at 4:03 PM

    I have a family of three kids, my husband and myself, plus my mother in law came over and we still had leftovers. ��

  28. Thanks! Im wondering if I should do a batch and a half. We have 9 adults and 3 kiddos for Easter.

  29. I would double it with that many adults! It will go fast. �� My children are young and don't eat much, that's why we had a lot of leftovers. You should also try a corn casserole made with jiffy cornbread mix. It's amazing and a HUGE hit in my house! I can give you the recipe if your interested. Have a great Easter!

  30. I would love the recipe! Thank you! Happy Easter to you as well!

  31. Kimberly RampierApril 3, 2015 at 2:44 PM

    Here it is...

    1 (15 1/4 oz) can whole kernel corn, drained

    1 (14 3/4 oz) can cream-style corn

    1 (8 oz) package Jiffy corn muffin mix

    1 cup sour cream

    4 Tablespoons butter, melted

    1 to 1 1/2 cups shredded Cheddar

    Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.

    Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

    Note: You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.

    This feeds about 6-8 people, so you might want to double the recipe. It's AMAZING!!!! Let me how you like it.



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