Loaded Mashed Potato Casserole

Your New Favorite Comfort Food is Here (And It’s Seriously Loaded!)

Hey friends! Clara here, coming to you from a kitchen that still smells like crispy bacon and happy memories. Can we talk about mashed potatoes for a second? I love them. You love them. They are the fluffy, buttery, universal language of comfort on a plate. But what if I told you we could take that beloved classic and turn it into the main event? The show-stopper? The dish that everyone at the table is secretly, or not-so-secretly, plotting to get a second helping of?

Enter: The Loaded Mashed Potato Casserole. This isn’t just a side dish, it’s a flavor experience. We’re talking clouds of the creamiest, dreamiest mashed potatoes, folded with sharp cheddar cheese, mixed with savory bacon bits and a pop of fresh green onion, all baked until the top is golden and bubbly. It’s the cozy hug of mashed potatoes combined with the irresistible, shareable joy of a casserole.

I created this recipe for those times when “good enough” just won’t cut it. For holiday feasts, potlucks where you want to be the person everyone remembers, or just a Tuesday night that needs a little extra celebration. It’s the ultimate proof that feel-good, nourishing food can and should be ridiculously, unapologetically delicious. So, preheat your ovens and grab your favorite baking dish. We’re about to make a memory, one cheesy, bacon-y spoonful at a time.

Loaded Mashed Potato Casserole

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• Author: clarawhitmore
• Total Time: 1 hour 5 minutes
• Yield: 10–12 servings 1x

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Description

This Loaded Mashed Potato Casserole is creamy, cheesy, and packed with all the best toppings—crispy bacon, melty cheddar, and fresh green onions. It’s the ultimate comfort side dish that takes classic mashed potatoes to the next level, perfect for holidays, potlucks, or weeknight dinners.

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Ingredients

Scale 1x2x3x

• 5 lbs russet or Yukon Gold potatoes, peeled and cubed
• 8 oz cream cheese, softened
• 1 cup sour cream
• ½ cup unsalted butter, melted
• 1 cup whole milk (or heavy cream for extra richness)
• 2 tsp garlic powder
• 1 ½ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese, divided
• 8 slices bacon, cooked and crumbled
• 3 green onions, thinly sliced

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
3. Mash potatoes until smooth. Mix in cream cheese, sour cream, melted butter, milk, garlic powder, salt, and pepper until creamy.
4. Fold in 1 cup of cheddar cheese and half the bacon.
5. Transfer mashed potatoes to prepared baking dish. Top with remaining cheddar and bacon.
6. Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
7. Garnish with sliced green onions before serving.

Notes

• Make it ahead: Prepare casserole up to 2 days in advance, cover, and refrigerate. Bake just before serving.
• For a crispy top, broil the casserole for 2–3 minutes after baking.
• Swap cheddar with Monterey Jack, Colby, or a cheese blend for different flavors.
• For a loaded twist, add caramelized onions, jalapeños, or diced ham.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: undefined
• Method: undefined
• Cuisine: undefined

Nutrition

• Serving Size: 1 cup
• Calories: 360
• Sugar: 3g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 65mg

Keywords: loaded mashed potato casserole, cheesy potato bake, holiday potato side dish, bacon cheddar mashed potatoes, comfort food casserole

The Thanksgiving We Almost Forgot the Turkey

This recipe holds a special place in my heart, and it all goes back to a particularly chaotic Thanksgiving a few years ago. My then-boyfriend (now husband!) Mark and I were hosting for the first time. I was a ball of nerves, determined to create a picture-perfect meal. The turkey was the star, of course—I’d brined it, herb-buttered it, and was meticulously monitoring its internal temperature.

In the final flurry of getting everything on the table, I had this giant bowl of mashed potatoes I’d already doctored up with cheese and bacon. But the oven was free, and a little voice in my head said, “Why not just throw it in a dish, top it with a little more cheese, and let it get all hot and bubbly?” So I did. I spread it into a casserole dish, gave it a cheesy blanket, and forgot about it for 20 minutes while we wrestled the turkey onto a platter.

When we finally sat down, the turkey got a polite “ooh.” But that casserole? It got a collective, resounding “WOW.” It was the first dish to be completely devoured. My uncle looked at his empty plate and said, “Clara, you could forget the turkey next year, but don’t you dare forget these potatoes.” And that’s when I knew—this wasn’t just a side dish. It was the main character in disguise.

Gathering Your Casserole Dream Team

Here’s everything you’ll need to create this masterpiece. I’ve included some of my favorite insights and swaps so you can make it your own!

• 4 pounds russet or Yukon gold potatoes, peeled and cubed: This is our foundation! Russets are my go-to for the fluffiest, most absorbent mash, while Yukon Golds are naturally creamier and buttery, so you really can’t go wrong. If you’re feeling lazy, leaving the skins on Yukon Golds adds a lovely rustic texture and extra nutrients!
• 1 cup sour cream: This is the SECRET WEAPON for ultimate creaminess and a slight tang that cuts through the richness. For a lighter option, Greek yogurt works beautifully.
• ½ cup whole milk: Whole milk gives us the best richness and helps create that perfect, silky texture. If you need a dairy-free swap, unsweetened oat milk or almond milk are great, but avoid anything too thin like skim milk.
• ½ cup unsalted butter, melted: Butter is life, my friends. Using unsalted lets you control the seasoning perfectly. I like to melt it first so it incorporates evenly without over-mixing the potatoes.
• 1½ cups shredded cheddar cheese, divided: We’re using this glorious cheese in two ways: mixed IN for gooey pockets of joy, and sprinkled ON TOP for that gorgeous, crispy, golden crust. I love a sharp white cheddar for more flavor, but any good melty cheddar will do the trick.
• 6 slices bacon, cooked and crumbled: The salty, smoky, crispy element that makes this “loaded.” Pro-tip: bake your bacon on a sheet pan in the oven for perfectly flat, evenly cooked strips with less mess! Feel free to add more—I always do.
• 3 green onions, sliced: These provide a necessary fresh, sharp bite that balances all the richness. We’ll use half inside and half for that beautiful green garnish at the end.
• Salt and pepper to taste: Don’t be shy! Potatoes need a good amount of seasoning. I like to salt the boiling water generously, as if it were pasta water—it’s the first step to a well-seasoned dish.
• Optional: chopped chives or extra bacon for topping: Because we eat with our eyes first! A final sprinkle of fresh chives or a few extra bacon crumbles right before serving makes it look like it came from a professional kitchen.

Let’s Build Some Delicious Layers!

Okay, team! Let’s get cooking. This process is simple, joyful, and honestly, kind of therapeutic. Follow these steps, and you’ll have a flawless casserole every single time.

1. Preheat & Prep: First things first, get that oven humming. Preheat your oven to 375°F (190°C). While it’s warming up, grab your favorite 9×13-inch baking dish and give it a quick coat of butter, cooking spray, or a light wipe of oil. This little step ensures your masterpiece slides out beautifully for serving.
2. Potato Time – The Boil: Place your peeled and cubed potatoes into a large pot and cover them with cold, generously salted water. Starting with cold water ensures they cook evenly from the outside in. Bring it to a boil over high heat, then reduce to a steady simmer. Let them cook for about 15-20 minutes, or until they are completely fork-tender. You should be able to pierce a cube with no resistance. Chef’s Hack: Don’t let them get waterlogged! As soon as they’re tender, drain them immediately and then return them to the hot pot for a minute. This helps steam off any excess water, which is the key to fluffy, not gummy, mashed potatoes.
3. The Great Mash: Now for the fun part! Using your preferred tool—a classic potato masher, a ricer for the silkiest texture, or even just a sturdy fork—mash those potatoes right in the warm pot until they’re smooth. My little secret? I add the melted butter FIRST and mash it in. The fat coats the starch molecules and helps prevent them from getting gluey. It’s a game-changer!
4. Mix & Fold: Now, stir in the sour cream, milk, salt, and pepper. Mix until everything is beautifully combined and creamy. At this stage, switch to a gentle hand. Now, we fold in 1 cup of the cheddar cheese, half of the crumbled bacon, and half of the sliced green onions. Folding, rather than vigorously stirring, keeps the texture light and ensures you get lovely little pockets of cheese and bacon throughout.
5. Spread & Top: Transfer your glorious potato mixture into your prepared baking dish. Use a spatula to spread it out into a nice, even layer. Now, for the pièce de résistance: sprinkle the remaining ½ cup of cheddar cheese and the rest of the bacon evenly over the top. This creates that incredible double-cheese effect and a bacon-lover’s dream crust.
6. Bake to Perfection: Slide that dish of dreams into your preheated oven and bake for 20-25 minutes. You’re looking for the whole casserole to be heated through, bubbly around the edges, and for the cheese on top to be completely melted and starting to get those gorgeous golden-brown spots.
7. The Grand Finale – Garnish! Once it’s out of the oven, let it rest for just a couple of minutes—this helps it set up a bit. Then, right before serving, scatter the remaining green onions (and any extra chives or bacon) over the top. This adds a fresh, colorful finish and an extra burst of flavor.

How to Serve This Crowd-Pleaser

Presentation is part of the fun! I love serving this casserole right from the baking dish placed in the center of the table—it’s inviting and family-style. Use a large spoon or a flat server to get those beautiful, clean scoops. It’s the ultimate partner to a holiday roast turkey or ham, a fantastic side for grilled steak or chicken, and honestly, it’s hearty enough to be a main course with a simple green salad on the side. Don’t forget to put out the serving spoon—this dish tends to disappear fast!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Play with it! Here are a few of my favorite riffs:

• Everything Bagel Style: Swap the cheddar for Swiss cheese, fold in 2 tablespoons of everything bagel seasoning with the bacon, and top with the seasoning and extra onions.
• Buffalo Chicken Twist: Fold in 1-2 cups of shredded rotisserie chicken tossed in ½ cup of buffalo sauce. Use a Monterey Jack and blue cheese crumble mix instead of just cheddar.
• Loaded Potato Skin Vibe: Use a blend of sharp cheddar and pepper jack cheese. After topping with cheese and bacon, dot the top with small spoonfuls of sour cream before baking.
• Vegetarian Delight: Simply omit the bacon! To make up for the smoky flavor, add a pinch of smoked paprika and sautéed sliced mushrooms to the mix.
• Southwestern Fiesta: Add a can of drained green chiles, use a pepper jack cheese, and swap the green onions for chopped cilantro. A sprinkle of cumin in the potatoes is magic!

Clara’s Kitchen Notes & Stories

This recipe has been a living, evolving thing in my kitchen. The first time I made it, I definitely over-mixed the potatoes after adding the dairy and ended up with a slightly gluey texture. It was still delicious (cheese and bacon can save anything!), but I learned my lesson about being gentle. Now, I treat the mashing and initial mixing as the work phase, and the folding-in stage as the “love and care” phase.

Another funny story: I once brought this to a friend’s potluck and someone asked me, “What’s your secret? It’s so creamy!” When I whispered “sour cream,” they looked at me like I’d revealed the meaning of life. It’s the little things, right? Over the years, I’ve also started making this a day ahead for big holidays. I’ll do everything up to the baking step, cover it, and refrigerate it. On the day of, I just pop it in the oven straight from the fridge, adding an extra 10-15 minutes to the bake time. It’s a total lifesaver!

Your Questions, Answered!

I’ve gotten a lot of questions about this casserole over the years! Here are the most common ones to help you out.

Q: Can I make this casserole ahead of time?
A: Absolutely! This is a fantastic make-ahead dish. Assemble the entire casserole, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge. You’ll just need to add an extra 10-15 minutes to the baking time since it’s starting from cold.

Q: My mashed potatoes sometimes turn out gummy. What am I doing wrong?
A> This is the most common potato pitfall! It usually comes down to two things: 1) Overcooking the potatoes until they are waterlogged, and 2) Over-mixing them, especially with an electric mixer. Over-mixing breaks down the potato cells and releases too much starch, leading to a gluey texture. Stick to a hand masher or ricer, and mix just until everything is combined. Starting with a starchy potato like a Russet also helps!

Q: Can I freeze this loaded mashed potato casserole?
A> You can, but with a small caveat. The texture of the potatoes can become a little watery and grainy upon thawing and reheating because of the dairy. If you must freeze it, I’d recommend doing it before baking. Assemble, wrap it extremely well in a few layers of plastic wrap and foil, and freeze for up to a month. Thaw in the refrigerator overnight before baking as directed. For the best texture, though, I prefer making it fresh or just a day ahead.

Q: I’m out of sour cream. What’s the best substitute?
A> No worries! Full-fat Greek yogurt is my number one substitute—it provides the same tang and creaminess. You could also use cream cheese, softened at room temperature and thinned out with a splash of milk. In a real pinch, even buttermilk can work, but use a little less as it’s thinner.

Nourishment & Joy

While this is definitely a celebratory dish, it’s made with real, whole ingredients that bring both comfort and satisfaction. The potatoes provide energy-giving complex carbs and potassium, the cheese and milk offer protein and calcium, and hey, everything in moderation, right? This casserole is a perfect example of my “balance > perfection” philosophy—it’s nourishing for the soul, and that’s just as important.

Servings: 10 | Prep Time: 20 minutes | Cook Time: 25 minutes
Calories per serving: ~350 | Carbs: 28g | Protein: 10g | Fat: 22g