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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.
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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.
I love cheese and I love mashed potatoes, so I gave this a 5 star rating, good cooking!
So so good! The fam gobbled it up, and I finished the rest, so there were no leftovers 🙂
The most perfect side ever! This had so much flavor and was so easy to make. Cannot wait to make this again!
This is the perfect way to make a large amount of soft and fluffy potatoes for a crowd! It made the best side dish.
Thanks for a delicious make ahead dish
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!