The Ultimate Creamy, Cheesy, Make-Ahead Loaded Mashed Potato Casserole
I’m Alex, and I believe incredible, soul-satisfying food doesn’t have to be complicated. This loaded mashed potato casserole is the ultimate comfort food side dish. It is creamy, cheesy, packed with bacon, and you can prepare it ahead of time for easy holiday cooking.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and quartered
- 1 cup whole milk, warmed
- 8 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes well and return them to the hot, empty pot to dry out for one minute over low heat, shaking occasionally.
- Remove the pot from the heat. Add the softened butter, warm milk, softened cream cheese, sour cream, 1 cup of cheddar cheese, salt, pepper, and garlic powder.
- Mash the potatoes until they are smooth and creamy. You can use a potato masher or an electric mixer on low speed for the fluffiest texture. Do not overmix.
- Fold in the crumbled bacon.
- Spread the mashed potato mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 20 to 25 minutes, or until the casserole is heated through and the cheese topping is melted and bubbly.
- If you want a browner top, place the dish under the broiler for 1 to 2 minutes, watching closely to prevent burning.
- Let the casserole rest for 5 minutes before serving. Garnish with sliced green onions.
Notes
- For a make-ahead side dish: Prepare the casserole completely through Step 6 (before adding the topping cheese). Cover tightly and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then top with cheese and bake as directed, adding 5 to 10 minutes to the baking time if needed.
- If you are using leftover mashed potatoes, ensure they are not overly stiff or dry. Add an extra splash of warm milk or sour cream if necessary to achieve a smooth consistency before mixing in the other ingredients.
- This recipe is a great base for party potatoes; feel free to add 1/2 cup of shredded Monterey Jack cheese along with the cheddar for extra meltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 9
- Cholesterol: 65