Mashed Potato Casserole
Creamy, cheesy mashed potato casserole is a comfort food side dish that’s always a crowd-pleaser! Vegan cheddar, bacon, and crispy panko make it extra delicious.
If you can’t decide between a loaded baked potato (or loaded potato skins!) and creamy mashed potatoes, this mashed potato casserole recipe is for you, friend. It takes the two and combines them for an epic side dish! The recipe starts with a buttery, rich mashed potato base, then it’s layered with your favourite baked potato toppings like melty cheese, green onions, and bacon. And because you just can’t have a casserole without some crispy bits on top (it’s a fact!), I finish it with toasty panko. Divine!
Why You’ll Love This Mashed Potato Casserole Recipe
- No gravy needed. The beauty of mashed potato casserole is that it already contains all the flavour you need, which means you’re not obligated to serve it with gravy on the side. (Although if you do feel so inclined, this vegan gravy is my favourite.)
- Easy to make. Mashed potato casserole can be prepared in advance and baked when ready, making it a great choice when you’re prepping for the holidays or for a busy weeknight.
- Always a hit. Bring this vegan mashed potato casserole to a potluck or serve it for your next get-together and watch it disappear! The flavours and textures in this recipe make it a standout.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Potatoes:
- Russet potatoes
- Salt – This is for boiling the potatoes; it makes them more flavourful!
- Vegan sour cream – You can use store-bought or my homemade vegan sour cream.
- Vegan butter – I like to use my own vegan butter recipe.
- Unsweetened plant-based milk – I recommend my cashew milk recipe.
- Seasonings – Garlic powder, onion powder, salt, and pepper.
For the Topping:
- Vegan cheddar cheese
- Panko breadcrumbs – You can easily make this recipe gluten-free by swapping in gluten-free panko.
- Vegan butter
- Vegan bacon – Try my vegan bacon crumbles, or use store-bought.
- Green onions – Chives also work if you prefer a milder onion flavor or don’t like the texture of green onions.
How to Make Mashed Potato Casserole
- Boil the potatoes. Bring the potatoes to a boil in a pot of salted water. Cook until easily pierced with a fork, or for 12 to 15 minutes. Drain well.
- Make the mashed potatoes. Mash the potatoes in a large bowl, then stir in the vegan sour cream, butter, milk, and seasonings.
- Prepare the topping. In a small bowl, mix the panko and melted vegan butter. Stir in the cheese.
- Assemble. Spread the mashed potatoes into a greased casserole dish, then cover with the panko topping.
- Bake. Place the casserole in a 375ºF oven and bake for 25-30 minutes. The top will be golden brown.
- Garnish and serve. Sprinkle with vegan bacon and green onion. Cool the mashed potato casserole for a few minutes before serving.
Tips for Success
- Don’t over-mix the mashed potatoes. Over-mixing can result in gummy and gluey potatoes, so be gentle when mixing the ingredients together.
- Make sure to drain the boiled potatoes well. Excess water can make the mashed potatoes watery and affect the texture of the casserole.
- Use a potato ricer for smoother mashed potatoes. For extra smooth, creamy mashed potatoes, consider using a potato ricer instead of mashing them with a masher.
- Switch up the toppings. Anything you like on your baked potatoes, you can use as a topping for this mashed potato casserole! Caramelised onions, steamed broccoli, sautéed spinach—it’s all good.
What to Serve With Mashed Potato Casserole
To round out your classic comfort food dinner, pair this casserole with vegan fried chicken. It’s also great with vegan holiday side dishes like cornbread stuffing, sweet potato soufflé, and vegan green bean casserole.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover mashed potato casserole in an airtight container or cover the casserole dish with plastic wrap and place it in the refrigerator for 3-4 days.
- Freezer: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: To reheat the leftovers, place them in an oven-safe dish and bake at 350°F until warmed through. Alternatively, you can heat individual servings in the microwave until warm.
Enjoy friends! If you make this mashed potato casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Mashed Potato Casserole
Ingredients
For the potatoes:
- 8 medium russet potatoes, about 6 pounds, peeled and cut into cubes
- salt, for boiling potatoes
- 1 cup vegan sour cream
- ½ cup vegan butter, 115g, melted
- ¾ cup unsweetened plant-based milk, 180ml
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- salt and pepper, to taste
For the topping:
- 1 ½ cups vegan cheddar cheese, shredded
- ¾ cup panko breadcrumbs
- 3 tablespoons vegan butter, 50g, melted
- ¾ cup vegan bacon
- ⅓ cup green onions, chopped
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
- In a large pot, cover the cubed potatoes with water, add a pinch of salt, and bring to a boil. Cook for 12-15 minutes until fork-tender. Drain, making sure no water is left.
- In a large bowl, mash the boiled potatoes. Stir in the vegan sour cream, melted vegan butter, plant-based milk, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- In a small bowl, mix the panko breadcrumbs with 3 tablespoons of melted vegan butter until coated. Add grated cheddar cheese and mix to combine.
- Spread the mashed potato mixture evenly into the greased casserole dish. Sprinkle the breadcrumb and cheese mixture evenly over the casserole.
- Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven, sprinkle with vegan bacon, and chopped onion. Let it cool for a few minutes before serving.
Notes
- Refrigerator: Store leftover mashed potato casserole in an airtight container, or cover the casserole dish with plastic wrap and place it in the refrigerator for 3-4 days.
- Freezer: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: To reheat the leftovers, place them in an oven-safe dish and bake at 350°F until warmed through. Alternatively, you can heat individual servings in the microwave until warm.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
OMG! I decided to try this early and I am so glad that I did! So absolutely delicious. Highly recommend! and it will
Can you share what vegan cheese and butter you like to use?
Hi Linda,
There are a couple options I like – Daiya has a great melt, but my favourite right now is Vevan if you can find it – excellent melt. Miyokos and violife are also good options! Nurishh too if you can find it. For butter, I like using miyokos their oat butter or their cashew butter. Earth Balance is also a good option and so are the country crock plant based sticks which tend to be more available. Hope this helps.
This looks so good! Could you tell me what vegan bacon you used? And also would vegan bacon bits work? I like the Applewood bacos one.
Hi Shannon,
I made my bacon crumbles (they’re linked in the blog post and the recipe card)! Yes vegan bacon bits should work!