Can’t get enough of mashed potatoes? Also, try my Rosemary Mashed Potatoes recipe.
It’s a two-for-one potato recipe! No longer do you have to choose between sweet or savory potatoes – this great recipe is the perfect way to have the best of both worlds! Easy to make ahead of the week you are going to serve. Simply make the recipe to completion, then pop it in the oven the day of serving to heat it back up! Simple enough to make as part of a celebratory weeknight dinner and festive enough to include as part of your holiday meal (i.e., Easter dinner, Thanksgiving meal or Christmas spread) Inspired by my Easy Mashed Sweet Potatoes and Sweet Potato Casserole recipes, this loaded mashed potato casserole is visually impressive too.
Gather together sweet potatoes, Yukon gold potatoes, Kosher salt, milk, cream, butter, and black pepper. The totally optional, but totally craveable, crispy leek topping includes all-purpose flour, leeks, and avocado oil.
Sweet potatoes: My favorite sweet potato variety is Garnet, which I find to be super bright orange and extra starchy. Jewel is another great option, as well as Beauregard, the most common type of sweet potato sold in grocery stores. Yukon gold potatoes: These provide an extra creamy texture and rich flavor. Russet or red potatoes (like it is in this red-skinned mashed potatoes recipe) Toppings to make it “loaded”: I used lightly fried leeks, crispy turkey bacon, and fresh herbs as a topping but they are optional and can be omitted if you like.
Bacon: Use my method for oven-baked turkey bacon (or air-fried turkey bacon) or bake a batch of regular bacon to crumble into bacon bits on top. I used 6 slices of bacon but if you want to use more I don’t think that anyone will complain. Garlic: Toss a few cloves of peeled garlic cloves into the water with the cubed potatoes. Boil and mash right into the creamy potatoes when mixing. If not, you can add in a few teaspoons of garlic powder into the potato mixture. Cheese: The recipe below is made without cheese, but you can always add some in. Parmesan cheese, shredded Cheddar cheese, or Monterey Jack cheese would all be delicious. Sprinkle about ½ cup shredded cheese before baking in the oven for a cheesy mash bake. Sour Cream: Add in ¼ cup sour cream with the milk mixture for an extra tangy bite. Cream Cheese: Sub out ½ cup heavy cream for 4 ounces (½ block) full fat cream cheese. Italian Parsley and/or Chives: Sprinkle 2 tablespoons of fresh parsley and chives on top when you add the crispy leeks. You can also add chopped green onions. Low Fat milk: Replace the whole milk with 2% or skim milk, if desired. Dairy-free option: If you are after a dairy-free potato as a side, then check out this Dairy-Free Scalloped Potatoes recipe.
As soon as your guests stick a spoonful into this double layered potato casserole, everyone goes wild. You can also drizzle it with my homemade beef gravy if you want to take it up a notch.
Dutch oven beef stew Turkey Meatloaf Whole roasted chicken Ina Garten’s pot roast Orange fennel chicken Cornish hens
Mashed Potatoes: Boil, mash and assemble the two layers, then wrap the entire casserole dish in plastic wrap, then in foil. Bring to room temperature and store in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw overnight in the fridge, if frozen. Reheat in a 350 degree F oven until the center is warmed through. Crispy Leeks: Prepare on the day you are going to serve while the casserole is reheating in the oven.
Expert Tips
Here are some of my best tips to get this recipe right every time:
Don’t overmix the potatoes, or they will have a gummy texture. Bring all ingredients to room temperature. Room temperature milk, cream, and slightly warm melted butter blend better with warm potatoes. Create deep pockets of divots and peaks on the top layer of the potato casserole just before baking. This ensures a golden crust with deep, dark, caramelized bits. Add toppings after baking. No matter if you stick with the crispy leeks, or go fully loaded with bacon and chives, add after baking to keep the integrity of the toppings. The exception to this rule is cheese – add that while baking for a delectable cheesy finish. Rinse leeks after slicing. The inside layers of leeks are full of excess dirt and soil. I always trim and slice my leeks first, then place in a bowl of cool water and slosh them around a few times to allow the grit to fall to the bottom. Remove with a slotted spoon and pat dry with paper towels before frying. Salt your cooking liquid: The easiest way to make your potatoes flavorful is to generously salt your cooking liquid. This way, it will be properly salted as it boils and as a result, will not require too much salt later. If you have some leftover mashed sweet and savory potatoes, you can skip making them from scratch and bake them as suggested in the recipe.
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