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Mashed Potato Casserole in a white baking dish with a gold serving spoon
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Loaded Mashed Potato Casserole Recipe

Creamy, cheesy mashed potatoes baked with bacon, crispy onions, and green onions, the ultimate comfort food side dish that’s perfect for holidays or weeknight dinners.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: potatoes, Side Dish
Cuisine: American, Southern
Servings: 10
Author: Kellie
Cost: $10

Equipment

  • dutch oven
  • 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

Calories: 425kcal | Carbohydrates: 39g | Protein: 11g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 514mg | Potassium: 866mg | Fiber: 3g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 11mg | Calcium: 143mg | Iron: 2mg