Description
This hearty Mashed Potato Casserole combines creamy mashed potatoes with savory ground beef, sharp cheddar, and crispy bacon, baked to perfection for a comforting and satisfying meal perfect for family dinners.
Ingredients
Scale
Potatoes and Dairy
- 1.75 kg (3.5 lb) potatoes, peeled and cut into 3 cm (1″) chunks
- 1 tbsp cooking/kosher salt (for boiling potatoes)
- ⅔ cup milk
- 75 g (5 tbsp) butter
- ½ cup sour cream
Ground Beef Mixture
- 500 g (1.1 lb) ground beef
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- 2 garlic cloves, minced
Toppings
- 1 cup cheddar cheese, shredded
- 200 g (6 oz) bacon, chopped
- ¼ cup green onion, finely sliced
Instructions
- Boil the potatoes: Place the peeled and cut potatoes in a large pot and cover them with water about 10 cm (4″) above the potatoes. Add 1 tablespoon of kosher salt. Bring the water to a boil over high heat, then reduce to a rapid simmer. Cook for about 15 minutes until the potatoes are very soft when pierced with a fork. Drain the potatoes well and return them to the pot. Let them sit for 1 minute, shaking occasionally to allow excess water to evaporate.
- Cook the ground beef: While the potatoes boil, heat a skillet over medium-high heat. Add the ground beef along with 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon black pepper, and the minced garlic cloves. Cook the beef, breaking it up as it browns, until fully cooked through and no longer pink. Remove from heat and set aside.
- Mash the potatoes: To the drained potatoes in the pot, add the milk, butter, and sour cream. Mash thoroughly using a potato masher until the mixture is completely smooth and creamy. Avoid using a food processor or blender, as this can make the potatoes gluey.
- Assemble the casserole: Preheat the oven to 200°C (400°F) or 180°C (350°F) if using a fan oven. In a 2-liter (2-quart) baking dish, evenly spread half of the mashed potatoes. Layer the cooked ground beef over the potatoes, spreading it out evenly. Cover the beef with the remaining mashed potatoes. Then sprinkle the shredded cheddar cheese evenly on top, followed by the chopped bacon.
- Bake the casserole: Loosely cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and lightly golden brown.
- Finish and serve: Remove the casserole from the oven and sprinkle the finely sliced green onions over the top. Allow the casserole to rest for a few minutes to cool slightly before serving warm. The casserole will remain warm for approximately 20 minutes, making it perfect for serving family or guests.
Notes
- Do not use a food processor to mash potatoes as it may result in a gluey texture; use a potato masher instead.
- Letting the potatoes sit after draining helps remove excess water for a creamier mash.
- You can substitute cheddar cheese with your preferred melting cheese if desired.
- Bacon can be cooked separately in a skillet before adding if you want it extra crispy.
- Green onions add a fresh bite; you can omit or substitute with chives if preferred.
- For a richer flavor, use whole milk or cream instead of milk.
- This casserole is best served warm and fresh but can be refrigerated and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
