5 from 1 vote

Loaded Mashed Potato Casserole

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Creamy, cheesy and savory this loaded mashed potato casserole is the perfect side dish. This easy, gooey mashed potato casserole recipe is cozy comfort food that the whole family will love.

Side view of a pan of loaded mashed potato casserole on a counter topped with cheese and bacon being scooped with a wooden spoon.


 

Why We Love Loaded Mashed Potato Casserole

  • Cheesy Delicious – Gooey cheese and savory bacon all make for the best loaded mashed potatoes, any potato lover will be back for seconds.
  • Great For A Crowd – Perfect for potluck dinners or great for a holiday meal like Christmas, Thanksgiving, Easter or a special occasion. These creamy potatoes with lots of cheese and extra crispy bacon will up your side dish game!
  • Make Ahead – This dish is easily prepped the night before or up to twenty-four hours in advance. This frees up time when you’re trying to cook multiple dishes or meal prep.

For more potato recipes try my loaded baked potato salad for a cold version of this dish that is perfect for picnics, or make this cheesy broccoli stuffed twice-baked potatoes. These easy mashed sweet potatoes are also a family favorite!

Ingredients For Loaded Mashed Potato Casserole

Ingredients for loaded mashed potato casserole from above on a counter with text labels.
  • 3 pounds potatoes we used Yukon gold, russets potatoes also work
  • 1 ½ teaspoons salt
  • 6 tablespoons butter
  • ¾ cup milk – I recommend whole milk or 2% for the creamiest potatoes
  • ½ cup sour cream
  • ¼ teaspoon black pepper
  • 3/4 cup bacon crumbles we used thick cut bacon, cooked and chopped (about 16 oz. package or 12 slices bacon)
  • 2 cups cheddar cheese shredded
  • 2 medium green onions sliced, to garnish (optional)

How To Make Loaded Mashed Potato Casserole

  1. Peel potatoes and dice potatoes into two-inch pieces. Place diced potatoes in a large pot. Fill the pot with water until the potatoes are covered, and add salt.
Potatoes diced into one inch pieces in a large pot with handles from above on a counter with salt in a bowl nearby.
  1. Bring water to a boil over high heat. Once boiling, reduce the heat to medium-high heat. Cook potatoes for 15-20 minutes or until potatoes are tender.
  2. Preheat the oven to 350 degrees. Lightly spray a 9×13 pan with oil.
  3. Drain potatoes in a colander and set to the side. Place pot back on the stove and melt butter in the pot over medium heat then turn the stovetop off. Add potatoes back to the pot.
  4. Use a potato masher to mash up the potatoes. (You can also mash the potatoes in a large bowl if the pot is too hot.)
Potatoes being mashed with a potato masher in a large pot from overhead with bowls of sour cream and milk nearby.
  1. Add milk, sour cream, and black pepper to the potatoes. Continue to mash and blend the potatoes until smooth with a potato masher. Chop the cooked bacon and stir in half into the potatoes.
Adding chopped bacon to smooth mashed potatoes in a large pot with a spoon from above on a counter.
  1. Stir half of the chopped bacon into the potatoes, then spoon mixture into the baking dish. Top the potatoes with cheese and the remaining half of the bacon.
Adding cheese to a pan full of mashed potatoes in a rectangular casserole dish from above on a counter.
  1. Bake potatoes at 350 for 25-30 minutes. The cheese will be melted and the potatoes will be hot. Garnish with green onions, then serve and enjoy!
Baked loaded mashed potato casserole from overhead in a pan on a counter covered in cheese, bacon and green onions.

Can I Make This Mashed Potato Casserole Ahead Of Time?

Yes, you can absolutely make this mashed potato casserole up to 24 hours in advance and store in the refrigerator. Expect that it will likely take 10-15 minutes longer to heat the potatoes all the way through, but start checking them after 25 minutes to make sure you don’t overcook.

Prep everything ahead of time to the point where you are adding the bacon and shredded cheese to the top of the dish. I recommend adding the bacon but not the shredded cheese to the top before you store the casserole in the fridge.

When prepping this casserole ahead, I like to add the cheese in the last 10-15 minutes or so of baking when the potatoes are mostly cooked. This helps the cheese to be gooier without overcooking.

Mashed Potato Casserole Variation Ideas

Garlic – Sometimes I’ll add a little garlic powder or a few cloves of chopped garlic to the potatoes. While I love a lot of garlic, too much can overpower this dish so go a little easier

Onion– Chop some onion or try a little onion powder too!

Ham– You can swap chopped ham for bacon in this recipe, delicious! This is a great way to use up leftovers.

Cheese– Use your favorite shredded cheese or mix and match. Gouda, Havarti, Munster or Monterrey Jack are all delicious options instead of cheddar cheese.

A spoonful of loaded mashed potatoes being lifted from a plate full of potatoes with the pan full of potatoes in the background on the counter.

How Long With This Mashed Potato Casserole Last?

Expect this mashed potato casserole will last for about three days when covered in an airtight container.

The leftovers of this dish unfortunately I find don’t freeze very well. It changes the texture of the casserole and the dairy can separate if frozen.

What Should I Serve These Potatoes With?

Juicy Roast Pork Loin – Savory, tender, juicy roast pork loin is one of my favorite main dishes to serve for the family, and it will become your new favorite to

Fresh Green Bean Casserole– Traditional creamy green bean casserole taken up a level!

The Best Honey Ham Glaze – This sweet glaze is amazing and is perfect for a holiday or Sunday dinner.

Square close up view of a spoon scooping mashed potato casserole covered in bacon and cheese from the side of a pan.
Recipe

Loaded Mashed Potato Casserole


Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 Servings
Cheesy loaded mashed potato casserole is full of creamy potatoes packed full of savory bacon and gooey cheese. This dish is always a hit for a party, potluck or holiday like Thanksgiving, Christmas or Easter!

Ingredients  

  • 3 pounds potatoes we used yukon gold, peeled
  • 1 ½ teaspoons salt
  • 6 tablespoons butter
  • ¾ cup milk
  • ½ cup sour cream
  • ¼ teaspoon black pepper
  • 3/4 cup bacon crumbles we used thick cut, cooked and chopped (about 16 oz. package or 12 slices)
  • 2 cups cheddar cheese shredded
  • 2 medium green onions sliced, to garnish (optional)

Instructions

  • Peel potatoes and dice potatoes into two-inch pieces. Place diced potatoes in a large pot. Fill the pot with water until the potatoes are covered, and add salt.
  • Bring water to a boil over high heat. Once boiling, reduce the heat to medium-high heat. Cook potatoes for 15-20 minutes or until potatoes are tender.
  • Preheat the oven to 350 degrees. Lightly spray a 9×13 pan with oil.
  • Drain potatoes in a colander and set to the side. Place pot back on the stove and melt butter in the pot over medium heat then turn the stovetop off. Add potatoes back to the pot.
  • Use a potato masher to mash up the potatoes. Add milk, sour cream, and black pepper to the potatoes. Continue to mash and blend the potatoes until smooth with a potato masher. Chop the cooked bacon and stir in half into the potatoes.
  • Stir half of the chopped bacon into the potatoes, then scoop the potatoes into the baking dish. Top the potatoes with cheese and the remaining bacon.
  • Bake potatoes at 350 for 25-30 minutes. The cheese will be melted and the potatoes will be hot. Garnish with green onions, then serve and enjoy!

Notes

If you are starting with raw bacon, you can bake it on a foiled lined pan. When baked at 400 degrees thin cut bacon will take 12-14 minutes, where thick cut bacon will need to bake for 14-20 minutes.

Nutrition

Calories: 590kcal | Carbohydrates: 33g | Protein: 18g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 1070mg | Potassium: 909mg | Fiber: 4g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 34mg | Calcium: 271mg | Iron: 2mg
Keyword bacon, cheese, potatoes

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!

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2 Comments

  1. Hi, the recipe for loaded mashed potatoes sounds delightful. Can I leave out the sour cream?

    1. I so hope you enjoy the recipe! If you leave out the sour cream, you will likely need to add extra milk so the potatoes are still creamy. You could also use plain greek yogurt for the same effect. Hope that helps! -Kristy

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