Mashed Potato Casserole

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cottage cheese

Cottage cheese adds creaminess at a lower cost.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Mascarpone is similar in texture and flavor.

Place bacon in a cold non-stick pan over medium heat. Once the bacon fat melts, turn the heat up to medium high and stir for 3 minutes or until golden. Drain on paper towels.

Peel and cut potatoes into 3 cm chunks. Place in a large pot and cover with water so it's 10 cm above the potatoes. Add 1 tablespoon salt. Bring to a boil, then reduce heat to simmer for 15 minutes until very soft.

Drain well, return potatoes to pot, and leave for 1 minute to encourage evaporation of water.

Add milk (including EXTRA milk if making-ahead), butter, sour cream, and 1 tsp salt. Mash until smooth, avoiding food processors or blenders.

Allow mashed potatoes to cool, then cover tightly with cling wrap and refrigerate if making ahead. Dechill 2 hours prior to reheating.

Preheat oven to 200°C (400°F). Spread potato in a 2-liter baking dish and smooth the surface.

Sprinkle potato with cheeses and bacon.

Cover loosely with foil and bake for 20 minutes (freshly made) or 35 minutes (make-ahead option).

Remove foil and bake uncovered for an additional 10 minutes until cheese is bubbly and golden.

Sprinkle with green onion and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens