Cheesy Mashed Potato Casserole

This AMAZING side dish takes mashed potatoes to a new level! Cheesy Mashed Potato Casserole is filled with potatoes, cream cheese, sour cream, butter, cheese, bacon and more. No other casserole is as creamy, cheesy, and delicious as this cheese potato casserole!

Mashed Potato Casserole

Cheesy Potato Casserole

Have I mentioned my love for potatoes?! The starchy vegetable is my favorite, and it’s probably a favorite of yours too since I haven’t met a person who doesn’t like potatoes. 😉 Mashed potatoes have been a favorite side dish but since we like all potato dishes, we wanted to make a Cheesy Mashed Potato Casserole.

How did they turn out?? This mashed potato casserole was PHENOMENAL!! In fact, I felt like it was a little easier than regular potatoes and that it was even more flavorful. It’s probably because there was cream cheese, butter, sour cream, more cheese and bacon to go with it.

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In fact, this pretty much reminded me of Twice Baked Potatoes, but a very flavorful, creamy and delicious cheesy potato casserole version.

Cheesy Mashed Potatoes

How to Make Baked Mashed Potatoes:

The awesome thing about these baked mashed potatoes is that you can make it ahead and refrigerate it. This is helpful if you’re making several dishes for a holiday meal or bit gathering!

To make, begin by peeling and cubing the potatoes, then place them in a pot and add enough water to just cover the potatoes. Bring them to a boil, reduce to a simmer and cook for about 20 minutes.

From there, drain the water and mash the potatoes using a masher, spoon or hand mixer. Add sour cream, butter, cream cheese and milk, then mix until until well combined. Add salt and pepper. Next, fold in half of the bacon, 1 cup of cheddar cheese, and the parmesan cheese. Mix well.

Then, spoon the potatoes into a lightly greased 9×13 pan. Top with remaining cheddar cheese and bacon and bake at for 20-25 minutes.

Loaded Potato Casserole

Loaded Potato Casserole FAQ

Which garnishes go best with this mashed potato casserole? We like to add green onions or chives, along with more cheese and bacon crumbles on top!

Can you make mashed potato casserole ahead of time? Of course! We recommend making this no more than 48 hours in advance, covering and refrigerating. If still cold when putting it into the oven, bake for an extra 10 minutes.

How to freeze baked mashed potatoes? Scoop into a freezer Ziploc bag and squeeze out as much air as possible. To reheat, let potatoes thaw in fridge overnight. Place potatoes in a casserole dish and bake at 350 for about 25 minutes. Add additional cheese and top and bake an additional 5 minutes.

How much to mashed potato casserole to make for the holidays? I guess that may depend on how much your family loves mashed potatoes. 😉 Here is a quick guide to help:

  • For 10 people – 1 dish
  • For 20-25 people – Double recipe
  • For 35-40 – Triple recipe

We love that this recipe feeds a lot. It’s great if you are having company over and like I mentioned before, it’s super easy!! If you love mashed potatoes as much as me this recipe is a MUST in the monthly rotation and especially for holiday meals. 😉

For more mashed potato recipes:

Mashed Potato Casserole Recipe

5 from 7 votes

This AMAZING side dish takes mashed potatoes to a new level! Cheesy Mashed Potato Casserole is filled with potatoes, cream cheese, sour cream, butter, cheese, bacon and more. No other casserole is as creamy, cheesy, and delicious as this cheese potato casserole! 

Course Side Dish
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Calories 469 kcal
Author Kristyn Merkley

Ingredients

  • 5 lb potatoes peeled and cubed
  • 1 c sour cream
  • 1/2 c butter
  • 8 oz cream cheese cubed
  • 1/2 c milk
  • 2 tsp garlic salt
  • pepper to taste
  • 12 slices bacon cooked, chopped, and divided
  • 2 c cheddar cheese divided
  • 1/2 c parmesan cheese
  • green onions for garnish

Instructions

  1. Peel and cube potatoes.

  2. Place in pot and add water until just covering potatoes. Bring to boil. Once boiling, reduce to a simmer and cook for 18-20 minutes.

  3. Drain water and mash potatoes using a masher or spoon. Add sour cream, butter, cream cheese and milk until well combined. Add salt and pepper. Fold in ½ the bacon, 1 cup cheddar cheese, and parmesan cheese. Mix well.

  4. Spoon into lightly greased 9x13 pan. Top with remaining cheddar cheese and the rest of the bacon.

  5. Bake at 350 for 20-25 minutes. Garnish with green onions and ENJOY!

Recipe Notes

If making ahead refrigerate until ready to bake, and bake for 30-35 minutes.

Recipe adapted from McCormick

Cheesy Mashed Potato Casserole

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. I love potatoes too! Especially mashed potatoes and funeral potatoes and pretty much any kind of potato with sour cream involved. This recipe looks divine! Definitely going to try this one!

  2. This dish was excellent!!! Everyone had seconds!! The only modifications I made was to go low fat……low fat sour cream, cream cheese and shredded cheese……I also used uncured bacon. ♡

  3. Thank you for a wonderful recipe, I think the dish turned out just delicious, decoration is great, definitely try to cook.

    1. I haven’t tried it without it. The sour cream definitely makes it creamy and gives it a taste, but you could substitute it for something else, if you prefer something different. If you try it another way, let me know what you used or if you just left it out. Thanks!!

    1. I haven’t put it together that far in advance. The most is the morning of, but I’m sure it would be ok, since it’s in the fridge. Just cover it well! Let me know how it comes out. Thanks!!

      1. Thanks! Will do! I wanted to take it to a family reunion in a couple of weeks which about a 2 hour drive and is at mid day. Wanted to make it the evening before.

  4. I’ve made these twice now. They’re delcious…I could live on these. Made as directed and added more salt….so good. Thanks for sharing this recipe.

  5. I have 6 siblings and our families get together once a month for a large family dinner. This was the perfect side dish for our large crew. Also, thanks for the tip about baking it when it’s made ahead of time.

  6. Theres nothing I like better than to make something stick it in the fridge and then bring it out to bake. Especially mashed potatoes. Its always one of those dishes that Im trying to keep warm. Love this recipe!

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