This Loaded Mashed Potato Casserole is the perfect side dish. Rich, creamy, and loaded with crispy bacon, gooey cheese, and scallions, it can easily be made ahead too!
Loaded Mashed Potato Casserole
I have the perfect side dish for you! We love loaded potato skins, but sometimes I don’t love how long they can take.
That’s how I came up with this loaded mashed potato casserole! It’s a little easier than the traditional twice-baked potatoes or potato skins because you don’t have to scoop out the pulp and try to keep the skin together. For some reason, I can’t seem to keep them together. Does anyone else have that problem?
I realize this dish is pretty decadent and not so light on the calories but… it’s not something you’re going to eat every day. Loaded mashed potatoes casserole is one of what I like to call “special occasion dishes.” It’s perfect for the end-of-the-year holidays, or even a backyard barbecue in the summertime!
Looking for some more sides? Try my Lemon Parmesan Roasted Broccoli, Honey Garlic Roasted Carrots, or Skillet Garlic Green Beans next.
Why You’ll Love This Casserole with Mashed Potatoes
- Easy and delicious
- Great for potlucks and entertaining
- Makes a large batch and is great for crowds
- Simple prep and cleanup
- Can be meal prepped
Key Ingredients to Make Cheesy Mashed Potato Casserole
- POTATOES – You can use either Yukon Gold or russet potatoes — both starchy spuds work great in mashed potatoes casserole. Idaho potatoes could also work in a pinch, but the texture may be a bit different.
- SOUR CREAM – For richness, moisture, and a touch of tang. Sometimes I use Greek yogurt instead to make it a bit lighter!
- CREAM CHEESE – Also adds richness and tang, plus a creamy texture.
- MILK – I like whole milk to keep things nice and decadent, but you can always use what you usually keep at home. Heavy cream is another, much richer option.
- GARLIC POWDER – For a touch of garlic flavor! I went with powder instead of fresh to keep the texture really smooth.
- CHEESE – I’m using cheddar and Parmesan in this cheesy mashed potato casserole! You can play around with other types of cheese if you’d like — I like Pepper Jack too.
- BACON – Dare I say the best part?! Make sure to cook and crumble the bacon before getting started.
- GREEN ONIONS – For a pop of color and sharp flavor on top.
Instructions to Make Loaded Mashed Potatoes Casserole
PREPARE THE POTATOES: Cook the potatoes, drain, and mash.
INCORPORATE THE OTHER INGREDIENTS: Once the potatoes are mashed, add in the cheese, sour cream, milk, and seasonings. Mash a little bit more, then stir in more cheese and bacon.
BAKE: Spread the cheesy mashed potatoes into the bottom of your baking dish and bake at 350 degrees F for 25-30 minutes, or until the cheese is melted.
GARNISH & SERVE: Top your loaded mashed potato casserole with more bacon, fresh green onions, and extra sour cream. Enjoy!
FAQs
It depends on the texture you want! The more fat there is, the creamier the potatoes will be. Heavy cream will give you very smooth and creamy results, but the overall taste and flavor will be, well, a bit heavier. I prefer whole milk.
Yes, absolutely! You’ll need a larger pan or two 9×13 casserole dishes. If you use a larger pan, you may need to add a little bit of extra baking time. Once the cheese is melted and it’s hot all the way through, it is ready to serve.
Simply assemble the casserole with mashed potatoes the night before, cover it, and place it in the fridge. Just be sure to remove it from the refrigerator at least 30 minutes before baking it. And you will need to add on a little more baking time to make sure it’s heated through.
Yes! After assembling the casserole, let it cool instead of baking. Then, you can place it in a freezer bag and freeze for up to 6 months. When ready to bake, let it thaw completely in the fridge overnight and then bake as directed. As you can see, this loaded mashed potato casserole is the ultimate make-ahead dish!
Mashed Potato Loaded Casserole Pro Tips
- Skip bagged cheese and go for freshly grated cheese. The results are much creamier and it melts much better.
- Cut the potatoes into small chunks that are uniform in size so they cook evenly.
- Bring the milk, sour cream, and cream cheese to room temperature to make mashing easier. It’s not required, but it can be helpful!
- Mash the potatoes with a potato masher until they reach the desired texture. You can leave some chunks or make it super smooth depending on your preference. I personally like my casserole with mashed potatoes very smooth.
- Bake uncovered so the top of your casserole comes out nice and golden brown.
- Adjust the add-ins for some variety! You can exchange green onions for chives or swap out different flavors of cheese. Feel free to add extra cheese or bacon if you’d like!
More Side Dish Recipes To Try
- Garlic Herb Potatoes Au Gratin
- Corn Casserole
- Easy Mushroom Risotto
- Slow Cooker Mashed Potatoes
- Simple Roasted Green Beans
Thanks so much for reading! Let me know what you think about this loaded casserole with mashed potatoes!
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Loaded Mashed Potato Casserole
Ingredients
- 4.5 pound (2kg) russet or Yukon gold potatoes, peeled and cut into small chunks
- 1 cup (225g) sour cream
- 6-8 ounces (225g) cream cheese, soft
- ¾-1 cup (235ml) milk
- 1-2 teaspoons garlic powder
- salt and pepper to taste
- 2½ cups (195g) shredded cheddar cheese
- ¼ cup (30g) grated Parmesan cheese
- 10-12 slices bacon, cooked and crumbled
- 2 green onions, chopped
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil then reduce to a simmer and cook until potatoes are tender. Drain well. Add sour cream, cream cheese, milk, garlic powder, salt, and pepper. Mash until creamy. Stir in 1½ cups cheddar, Parmesan cheese, and ½ of the bacon.
- Transfer to a lightly greased 9×13 baking pan. Sprinkle with remaining cheese and bacon. Bake uncovered at 350 degrees F for 25-30 minutes or until heated through and cheese is melted. Top with green onions before serving.
Notes
- Make ahead option: Can make this the night before, cover, and refrigerate. Be sure to remove from the refrigerator at least 30 minutes before baking. May need to add on more baking time to completely heat the potatoes through.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
When I make Mashed potatoes I often make extra and then use this recipe to have a different meal the nest day.
I like to do this as well!!
A great casserole to take to a pot luck meal.
Yes it is!!