Recipe Index

Ingredients

• 3.5 lb potatoes (Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)(Note 1)
• 1 tbsp cooking / kosher salt, for cooking potatoes
• 2/3 cup milk (preferably full fat/whole milk but lite ok)
• 2/3 cup EXTRA milk, for make-ahead option only (Note 2)
• 5 tbsp unsalted butter, cut into 1/2″ cubes
• 1/2 cup sour cream, (or yogurt), full fat best
• 1 tsp cooking/kosher salt, or to taste
• 1 1/2 cups (tightly packed) mozzarella, freshly shredded (Note 3)
• 1 cup (tightly packed) Red Leicester, cheddar, or other flavoured cheese(Note 3)
• 6 oz bacon (streaky), chopped (Note 4)
• 1/4 cup green onion, finely sliced

Method

1. Start the chopped bacon in a cold non-stick pan over medium heat with no oil, raise the heat to medium-high once its fat begins to melt, and stir for about 3 minutes until golden, then drain the bacon on paper towels.
2. Peel the potatoes, cut them into 1¼ in chunks, and put them in a large pot covered with water sitting about 4 in above them, adding the tablespoon of cooking salt.
3. Boil the potatoes over high heat, reduce to a rapid simmer, and cook for 15 minutes until a fork jab makes them fall apart.
4. Drain the pot well, return the potatoes to it for a minute while shaking it now and then so the surface moisture steams away.
5. Add the two-thirds cup of milk, plus the extra milk if the casserole is being made ahead, along with the butter cubes, sour cream and teaspoon of salt, and mash by hand until smooth without using a processor or beater.
6. Heat the oven to 400F, spread the mash in a 2 qt baking dish, smooth the top, and scatter over the mozzarella and the Red Leicester or cheddar followed by the bacon.
7. Cover the dish loosely with foil and bake for 20 minutes if freshly made or 35 minutes if it was chilled ahead, then uncover and bake 10 minutes more until the top is bubbly and golden.
8. Scatter the finely sliced green onion over the finished casserole and bring it to the table, where it will hold its heat for a good 20 minutes.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data