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There’s something about creamy mashed potatoes that just feels like home, the kind of comfort food that makes any dinner instantly better. Growing up, mashed potatoes were on our table every Sunday, and now they’ve become a must-have for my own family gatherings. But when I really want to make those spuds shine, I turn them into this Loaded Mashed Potato Casserole recipe, a dish that takes everything you love about a baked potato (cheese, bacon, sour cream vibes, and crispy toppings) and turns it into the ultimate side dish.
It’s the perfect addition to any dinner spread, easy enough for weeknights but special enough to earn a spot right next to your holiday roast turkey, chicken, or ham. Once you make it, it’s guaranteed to become one of those recipes everyone asks for again and again.
Table of Contents
- Why You’ll Love My Loaded Mashed Potato Casserole
- Ingredients for Loaded Mashed Potato Casserole
- How to Make Loaded Mashed Potato Casserole
- Kellie’s Tips for the Best Loaded Mashed Potato Casserole
- How to Store Leftovers
- What to Serve with Loaded Mashed Potato Casserole
- More Easy Side Dish Recipes
- Loaded Mashed Potato Casserole Recipe
Why You’ll Love My Loaded Mashed Potato Casserole
This dish is basically comfort food’s greatest hits in one pan:
- Ultra-creamy potatoes – Buttery, cheesy, and whipped to perfection.
- A crowd-pleaser – Loved by kids and adults alike.
- Make-ahead friendly – Prep it early and bake before serving.
- Perfect for holidays – It holds its own next to roast turkey, ham, or chicken.
- Endless topping options – Bacon, crispy fried onions, or extra cheese, go wild!
If you’ve ever wished mashed potatoes could be just a little more exciting, this is it.
Ingredients for Loaded Mashed Potato Casserole
Here’s what you’ll need to make this cheesy, bacon-loaded masterpiece (full measurements are in the recipe card below):
- Potatoes: Russet or Yukon Gold potatoes work beautifully. Yukon Golds give a naturally buttery flavor, while russets make things fluffier.
- Butter and Cream Cheese: For that luxurious creamy texture. If you need to lighten it up, try Greek yogurt or light cream cheese.
- Milk or Half-and-Half: Warm it before mixing so the potatoes stay silky. You can swap with heavy cream for extra indulgence or chicken broth for a lighter touch.
- Sharp Cheddar Cheese: The sharper, the better! It adds that classic “loaded” baked potato flavor. Try Monterey Jack cheese, Colby cheese, or even Pepper Jack cheese for a little kick.
- Bacon: Use thick-cut bacon for the best crunch. Turkey bacon works in a pinch, or skip the for a vegetarian version. I like to make my bacon in the oven to save space.
- Crispy Fried Onions: They bring the crunch! Substitute with toasted breadcrumbs or crushed potato chips for something different.
- Green Onions: A fresh pop of color and flavor to finish it off, or try chives if you prefer a milder bite.
- Seasonings: Garlic powder, onion powder, salt, and pepper, simple but essential.
For the full ingredient list and instructions, see the recipe card below.
How to Make Loaded Mashed Potato Casserole
- Boil the potatoes: Peel and chop your potatoes, then simmer until fork-tender, about 12-15 minutes. Drain well.
- Mash and mix: Return them to the pot to steam off excess moisture, then mash with butter, cream cheese, warm milk, and cheddar. Season with salt, pepper, garlic, and onion powder.
- Add the good stuff: Stir in most of the crumbled bacon, saving a bit for the top.
- Layer it up: Spread into a greased baking dish and top with more cheese.
- Bake to perfection: Cover with foil and bake at 375°F for 20 minutes. Remove the foil, top with crispy onions and the remaining bacon, and bake for another 10-15 minutes until bubbling and golden.
- Finish it off: Sprinkle green onions over the top and serve hot!
Kellie’s Tips for the Best Loaded Mashed Potato Casserole
- Add-ins welcome: Stir in sour cream, roasted garlic, or even caramelized onions for an elevated twist.
- Warm your dairy: Cold milk or cheese can seize up the potatoes. A gentle warm-up keeps everything smooth and creamy.
- Don’t overmix: Mash until fluffy, but don’t go overboard, overworked potatoes can turn gluey.
- Make it ahead: Assemble a day in advance, cover, and refrigerate. Just add 10-15 minutes to the bake time when reheating from cold.
My go-to baking dish set for all things casseroles, brownies, dips and more. I’ve been using these ceramic baking dishes for years. Oven to table to dishwasher!
How to Store Leftovers
Got leftovers? (Lucky you!)
- Refrigerate: Store leftover mashed potato casserole in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 350°F until heated through or in the microwave for quick lunches.
- Freeze: It actually freezes really well! Wrap tightly and freeze up to 2 months. Thaw overnight before reheating.
What to Serve with Loaded Mashed Potato Casserole
This casserole pairs perfectly with:
- Roast Chicken or Turkey – A comforting dinner that feels like Sunday supper.
- Glazed Ham – The salty-sweet combo with cheesy potatoes is divine.
- Beef Tenderloin or Pot Roast – For a showstopping holiday feast.
- Green Beans Almondine or Honey Roasted Carrots – For a touch of freshness on the plate.
More Easy Side Dish Recipes
If you love this recipe, try these next:
- Cheesy Scalloped Potatoes
- Creamy Baked Mac and Cheese
- Brown Butter Green Beans
- Southern Cornbread Casserole
- Roasted Garlic Mashed Potatoes
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Loaded Mashed Potato Casserole Recipe
Equipment
- potato masher
- hand mixer
- baking dish
- measuring spoon
- measuring cup
Ingredients
- 4 pounds russet potatoes or Yukon Gold potatoes, peeled and cut into chunks
- 4 Tablespoons unsalted butter
- 4 ounces cream cheese, softened
- ¾ cup whole milk, warmed (or half-and-half for extra richness)
- 1 cup sharp cheddar cheese, shredded, divided
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 slices thick-cut bacon, cooked crisp and crumbled
- 1½ cups crispy French fried onions
- 3 green onions, thinly sliced (white and green parts), for garnish
Instructions
- Add potatoes to a large pot of cold salted water. Bring to a boil and cook until fork-tender, 12-15 minutes. Drain well and return to the hot pot to steam off excess moisture, 1-2 minutes.
- Add butter, cream cheese, warm milk, ½ cup cheddar, salt, pepper, and garlic powder. Mash until smooth and fluffy (add a splash more milk, if needed). Fold in most of the bacon, reserving a little for the top. Taste and adjust seasoning.
- Spread into a greased 9×13-inch (23×33 cm) baking dish. Sprinkle the remaining ½ cup cheddar over the top.
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil, top with fried onions and reserved bacon, and bake 10-15 minutes more, until the edges are bubbling and the onions are deeply crisp.
- Rest 5 minutes. Scatter green onions over the top and serve hot.
Notes
- Make Ahead: Prepare and refrigerate up to 24 hours before baking.
- Freezing Tip: Freeze before baking for up to 2 months. Thaw overnight and bake as directed.
- Cheese Swap: Try a mix of cheddar and Gruyère for a fancier twist.
- Vegetarian Version: Skip the bacon and add sautéed mushrooms for rich flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
