I’m a firm believer in that mashed potatoes don’t require a lot to be delicious. Just some butter, half-and-half, maybe a little cream cheese. But, you know what I’m also a firm believer in? The magical powers of bacon, cheese, crispy fried onions, and potato chips. Yes, potato chips. This mashed potato casserole is ridiculous in the best way possible.
The cooked potatoes are mashed up, then combined with things like creamy onion dip, crispy bacon, cheese, and fried onions. Then everything goes in a casserole dish and is topped with more cheese, more fried onions, and kettle cooked potato chips. Oh my heavens is it wonderful. This dish goes great with Thanksgiving turkey, Christmas ham, or just a good steak dinner!
What kind of potatoes are best for mashed potatoes?
There are a few different types of potatoes you can use for mashed potatoes, but my favorites are russets and Yukon golds. Both are high in starch and mash up nicely. For this recipe, I use russet potatoes because they tend to be a little lighter and fluffier when mashed. Yukon golds would work great too, so use what you like best!
Can you make mashed potato casserole ahead of time?
You sure can! This potato side dish can be made up to two days ahead of time, covered with foil, and refrigerated (unbaked). Wait to mix up the topping and don’t add it until just before you pop the casserole in the oven so the onions and chips stay crunchy.
