This post may contain affiliate links. Please read our disclosure policy.

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.

Close up of a casserole dish of loaded mashed potato casserole topped with cheese, bacon, and green onions.

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:

  1. 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.
  2. MASH. Drain water and mash potatoes using a potato masher or spoon. Add sour cream, butter, cream cheese, and milk until well combined.
  3. SEASON. Add salt and pepper. Fold in ½ the bacon, 1 cup cheddar cheese, and parmesan cheese. Stir well.
  4. 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.
  5. 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
A baking dish covered with cheese, bacon, and green onions.

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.
Close up of mashed potato casserole topped with cheese, green onions, and bacon.

For more potatoes:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
5 from 115 votes

Mashed Potato Casserole Recipe

By: Lil’ Luna
Creamy cheesy mashed potato casserole is like no other. This AMAZING side dish takes mashed potatoes to a whole new level!
Servings: 12
Prep: 35 minutes
Cook: 20 minutes
Total: 55 minutes

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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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

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.

Nutrition

Calories: 469kcal, Carbohydrates: 25g, Protein: 15g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 89mg, Sodium: 883mg, Potassium: 912mg, Fiber: 4g, Sugar: 1g, Vitamin A: 855IU, Vitamin C: 21.7mg, Calcium: 296mg, Iron: 6.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from McCormick

About Kristyn

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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




89 Comments

  1. Linda says:

    Thanks for a delicious make ahead dish

  2. Wendy Brunell says:

    5 stars
    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.

  3. Donna Fitschen says:

    5 stars
    This casserole is amazing! Love that you can make ahead of time! Sooo creamy and taste delicious! What a hit!

  4. Ruth Buck says:

    5 stars
    We love this casserole

  5. Lynne Willett says:

    5 stars
    Made it fir Christmas dinner and was so tasty and held/ transported so well

  6. Gail says:

    This sounds delicious – I love Stuffed Potatoes and going to try this when I have a crowd. Thanks for sharing

    1. Lil'Luna Team says:

      You’re welcome! Hope you enjoy!