This post may contain affiliate links. Please read our disclosure policy.
Deliciously cheesy mashed potato casserole is a comforting twist that takes a classic side dish to a whole new level!
WE LOOOVE THEM!
We love Mashed Potatoes (in fact, we are strong believers they are the real star of Thanksgiving), but put them in casserole form and add even more cheese and goodness, and we promise you’ll be obsessed with today’s Mashed Potato Casserole.
This potato side dish is a casserole version of Mashed Potatoes and Twice Baked Potatoes combined and is the perfection addition to your holiday meal. Plus, it’s simple and can be made ahead of time making it holiday perfection.
WHY WE LOVE IT:
- DELICIOUS!! With butter, potatoes, bacon, cheese, cream cheese, sour cream, and more – what’s not to love? The flavor is incredible!
- Make ahead of time. 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, making is perfect for holidays like Thanksgiving and Christmas.
Ingredients
PREP TIME: 35 minutes
BAKE TIME: 20 minutes
- 5 pounds potatoes – Russet potatoes and Yukon Gold potatoes are preferred – they have a perfect amount of starch which helps create creamy, flavorful potatoes.
- 1 cup sour cream – use full-fat sour cream.
- ½ cup butter – salted or unsalted work great, but you may need more salt if you’re using unsalted butter.
- 8 ounces cream cheese
- ½ cup milk – use 2% or higher for this recipe.
- 2 teaspoons garlic salt (with parsley flakes)
- black pepper – to taste
- 12 slices cooked bacon – We prefer to make Bacon in the Oven but you can also use a microwave bacon if you’re in a rush.
- 2 cups cheddar cheese – use other cheeses or a blend of your favorites including Mozzarella and Italian blend.
- ½ cup parmesan cheese
- garnish – green onion, chives, or other fresh herbs work great.
How to Make Mashed Potato Casserole
- POTATOES. Peel and cube 5 pounds 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 (do not over-mix or potatoes will become gummy). Add 1 cup sour cream, ½ cup butter, 8 ounces cream cheese, and ½ cup milk until well combined.
- SEASON. Add 1 teaspoon garlic salt, and black pepper to taste. Fold in ½ of the cooked bacon, 1 cup cheddar cheese, and ½ cup 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.
Complete the Meal
Main Dishes
Desserts
More Potato Dishes
More Collections
Mashed Potato Casserole
Deliciously cheesy mashed potato casserole is a comforting twist that takes a classic side dish to a whole new level!
Equipment
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
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.
Recipe FAQ
How Much Should I Make?
- 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
Making ahead of time:
- We recommend making this no more than 48 hours in advance, cover and refrigerate. Cook until warmed throughout.
How to Store Leftover Mashed Potato Casserole?
- Store leftovers in an airtight container in the fridge for 3-5 days.
- To 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.
Recipe adapted from McCormick.
Made this for Thanksgiving and it was fantastic and everyone loved it! An excellent side and so yummy! Thank you so much! Excited to make again soon!
This seems like such an easy and crowd pleaser recipe. Definitely trying it this holiday.
This looks so yummy! I will be trying it for sure!
Highly recommended! Thank you so much for sharing this amazing cheesy mashed potato casserole recipe! Will surely have this again! It’s really easy to make and it tasted so delicious!
This is always a welcome sight at the dinner table. We will be making this for Thanksgiving.
It is amazing and I had a lot of leftovers and I am freezing it for next time!!! I didn’t have bacon to add in it but still really good. Also didn’t have a mixer so used a wooden spoon lol. Thank you for this recipe I can’t wait to try more
You’re welcome!! I’m so glad you loved the recipe. It’s definitely a great one to freeze too!
Very good. I used slightly less than 5 lbs of potatos for 10 people and still had leftovers. Only used 1/2 c of sour cream which worked well. Cut the potatos in big wedges and cooked in the instant pot for 10 minutes on manual and let them do a natural release for 10 mins. Drained the water and then mashed them by hand. They were so light and fluffy could have used only a fork. Great recipe
I’m so happy you liked it! Thanks for sharing what you do! I love your instant pot variation. 🙂
This is my new favorite way to make potatoes for family gatherings.
Do you bake this covered or uncovered?
Uncovered 🙂 Enjoy!!
these are awesome and great even left over!
I am so glad you liked them!! Thank you for trying the recipe & for letting me know 🙂