Loaded Mashed Potato Casserole
This easy loaded mashed potato casserole recipe is the best make ahead holiday side dish. Creamy baked mashed potatoes are loaded with cheese, sour cream and topped with crispy bacon and even more cheese!
Loaded mashed potato casserole is such a fun and easy dish to make—it’s like all the goodness of a loaded baked potato, but in delicious mashed potato form!
You can prepare it ahead of time, which makes it a perfect side for busy holiday meals like Thanksgiving and Christmas. With creamy mashed potatoes, melted cheese, and crispy bacon, it’s a guaranteed crowd-pleaser that everyone will love.
It’s so simple to throw together, you’ll be able to focus on other dishes while this one bakes to perfection!
Ingredients & Substitutions
- Potatoes: I’m using russet potatoes for this recipe, but Yukon golds are a great alternative too! Russets will create a fluffier texture, while Yukon golds will give the dish a creamier texture.
- Sour Cream, Milk, & Butter: These ingredients add creaminess and richness to this dish. I recommend using full-fat sour cream and milk for the best taste, but you can use light versions instead.
- Sharp Cheddar Cheese: Feel free to swap the cheddar for Colby Jack, Monterey Jack, or mozzarella for a different flavor. I highly recommend grating your cheese—it melts much better than the pre-shredded kind, which often has anti-caking agents that affect the texture.
- Bacon: I love cooking my bacon in the oven for this recipe. They always come out perfectly crispy!
- Seasonings: We're flavoring this loaded mash potato casserole with garlic powder, onion powder, salt, and pepper.
How to make Loaded Mashed Potato Casserole
Step 1: Boil the potatoes
Place the potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons of salt.
Bring the water to a boil, reduce to a simmer, and cook uncovered for 10-15 minutes until the potatoes are fork-tender.
Step 2: Mash the potatoes
Drain the potatoes in a colander. Return the potatoes to the pot and add the milk, butter, sour cream, butter, garlic powder, onion powder, salt, and pepper.
Mash the potatoes until they are smooth and the ingredients are well combined. Stir in 1 ½ cups of cheese. Taste and adjust seasonings.
Step 3: Assemble the casserole
Preheat your oven to 350°F (176°C).
Coat a 2-quart casserole dish or a 9x13 baking dish with cooking spray or butter.
Spread the mashed potato mixture evenly in the dish. Top with the remaining ½ cup of cheese.
Step 4: Bake and serve
Cover the dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil, add the bacon, and cook uncovered for 10-15 minutes or until the cheese is golden and bubbly.
Sprinkle with green onions and serve.
Carmyn's Tips
Choose your potato: Russets create a fluffy texture, while Yukon gold potatoes create a creamier consistency.
Grate your own cheese: For the best melt, grate your cheese. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
Make Ahead: You can assemble the casserole in advance and refrigerate it for up to 3 days. Add the bacon when you are ready to bake.
How to Store
Store loaded mashed potato casserole in the fridge in an airtight container or tightly wrap the dish with cling wrap. Refrigerate for 3-5 days.
To freeze, tightly wrap the dish with cling wrap and aluminum foil and store in the freezer for up to 3 months. Thaw in the fridge before reheating. Let it come to room temperature on the counter before baking.
Bring the casserole to room temperature before baking. Add the bacon when you are ready to bake, following the steps in the recipe card.
To reheat, preheat your oven to 350°F (176°C). Bake for 25-35 minutes or until the mashed potatoes are warmed through.
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Loaded Mashed Potato Casserole
INGREDIENTS
- 3 lbs russet potatoes (peel and cut into 1 inch pieces)
- 1 cup sour cream (full fat)
- ¾ cup whole milk
- 5 tablespoons butter (room temperature)
- 2 cups shredded cheddar cheese
- 6 oz bacon (about ½ cup, cooked and crumbled)
- ¼ cup green onions or chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt. Bring the water to a boil, reduce to a simmer, and cook uncovered for 10-15 minutes until the potatoes are tender and easily pierced with a fork.
- Drain the potatoes in a colander. Return the potatoes to the pot and add ¾ cup whole milk, 5 tablespoons butter, 1 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mash the potatoes until they are smooth and the ingredients are well combined. Add more salt and pepper to taste if needed. Stir in 1.5 cups of cheese.
- Preheat your oven to 375°F. Coat a 2-quart casserole dish or a 9x13 baking dish with cooking spray or butter. Spread the mashed potatoes evenly in the dish. Top with the remaining ½ cup of cheese.
- Cover the dish loosely with foil. Bake for 20 minutes. Remove the foil, add the 6 oz bacon crumbles, and cook uncovered for 10-15 minutes until the cheese is golden and bubbly. Sprinkle with ¼ cup green onions or chives and serve.
Make Ahead Instructions
- Follow all the steps until step number 3 (don't preheat the oven). Cover the dish tightly with cling wrap and store in the fridge (can be refrigerated for up to 3 days). When ready to bake, take it out of the fridge and let it come to room temperature (about 2 hours) so it bakes evenly. Preheat the oven to 375°F and follow step number 4.
Delish