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Creamy cheesy mashed potato casserole is like no other. This AMAZING side dish takes mashed potatoes to a whole new level!
This dish is a must-have for those that love Mashed Potatoes! It’s similar to our Twice Baked Potatoes, but a very flavorful and delicious cheesy potato casserole version.
WE LOOOVE THEM!
This potato side is a casserole version of Mashed Potatoes + Twice Baked Potatoes but together.
Here’s why we love it.
- Potatoes. It’s our favorite veggie! This dish is best made with Russet potatoes, which we always have on hand and break down easier creating the creamiest potato casserole.
- DELICIOUS!! With butter, potatoes, bacon, cheese, cream cheese sour cream and more – what’s not to love? The flavor is incredible!
- Can be Made Ahead. We love this for holidays and love that it can be made in advance, which is great for busy weeks and get togethers.
- Feeds a Crowd. It’s great for company since it feeds a lot, which means it’s great for get togethers and holidays like Thanksgiving and Christmas.
Ingredients
- Potatoes – Russet potatoes and Yukon Gold potatoes are preferred – they have a perfect amount of starch which helps create creamy, flavorful potatoes.
- Sour Cream – use full-fat sour cream.
- Butter – salted or unsalted work great, but you may need more salt if you using unsalted butter.
- Cream Cheese – This, along with the sour cream and milk make these potatoes extra creamy and delicious!
- Milk – use 2% or higher for this recipe.
- Spices – Garlic Salt (with parsley flakes) and pepper both add so much!
- Bacon – We prefer to make bacon in the oven but you can also use microwave bacon if you’re in a rush.
- Cheese – we use cheddar cheese + Parmesan, but you can use other cheeses or a blend of your favorites include, Mozzarella and Italian blend.
- Garnish – green onion or chives or other fresh herbs work great.
Ready in Under an Hour!
Here is how to make Loaded Mashed Potato Casserole:
- POTATOES. Peel and cube potatoes. Place in a large pot and add water until just covering potatoes. Bring to boil. Once boiling, reduce to a simmer and cook for 18-20 minutes.
- MASH. Drain water and mash potatoes using a potato masher or spoon. Add sour cream, butter, cream cheese, and milk until well combined.
- SEASON. Add salt and pepper. Fold in ½ the bacon, 1 cup cheddar cheese, and parmesan cheese. Stir well.
- BAKE. Spoon into a lightly greased 9×13 pan. Top with remaining shredded cheddar cheese and the rest of the bacon. Bake at 350°F for 20-25 minutes.
- TOPPINGS. Garnish with green onions or chives.
Potato Tips
Ensure the best texture (and non-gummy potatoes) with these simple tips.
- An ideal size is 1-1½ inch cubes. If they are too small they will absorb too much water. If they are uneven sizes, they will cook at different rates.
- Add the potato cubes to cold water, add salt, and then turn on the burner to begin cooking them.
- Boil until they are fork-tender; a fork can easily slide through the cubes without any resistance.
- Use a potato masher to mash potatoes and do not over-mix or the potatoes will become gummy.
Recipe Tips
- Garnish. We like to add green onions or chives, along with more cheese and bacon crumbles on top!
- Instead of bacon, use cubed ham or sausage.
- Add more veggies like corn, peas, broccoli florets, or diced bell peppers.
- How much to make for the holidays. I guess it may depend on how much your family loves mashed potatoes. Here is a quick guide to help:
- 10 people – 1 dish
- 20-25 people – double recipe
- 35-40 people – triple recipe
Storing Info
- Make ahead of time. We recommend making this no more than 48 hours in advance, covering and refrigerating. Cook until warmed through out/
- STORE leftovers in an airtight container in the fridge for 3-5 days.
- FREEZE. Simply spread them into a freezer Ziploc bag and squeeze out as much air as possible. They’re best when used within 6-8 weeks, but can last for up to 4 months.
- To reheat. Let potatoes thaw in the fridge overnight. Place potatoes in a casserole dish and bake at 350°F for about 25 minutes. Add additional cheese and top and bake for an additional 5 minutes.
For more potatoes:
Mashed Potato Casserole Recipe
Ingredients
- 5 pounds potatoes peeled and cubed
- 1 cup sour cream
- ½ cup butter
- 8 ounces cream cheese cubed
- ½ cup milk
- 2 teaspoons garlic salt (with parsley flakes)
- pepper to taste
- 12 slices bacon cooked, chopped, and divided
- 2 cups cheddar cheese divided
- ½ cup parmesan cheese
- green onions for garnish
Instructions
- Peel and cube potatoes.
- 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.
- 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. Stir well.
- Spoon into a lightly greased 9×13 pan. Top with remaining cheddar cheese and the rest of the bacon.
- Bake at 350°F for 20-25 minutes. Garnish with green onions and ENJOY!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from McCormick.
This recipe is a perfect make-ahead for Easter dinner. It’s mashed potatoes so already a comfort food and then the addition of cheese and bacon?? So good.
This casserole is amazing! Love that you can make ahead of time! Sooo creamy and taste delicious! What a hit!
We love this casserole
Made it fir Christmas dinner and was so tasty and held/ transported so well
This sounds delicious – I love Stuffed Potatoes and going to try this when I have a crowd. Thanks for sharing
You’re welcome! Hope you enjoy!