Super creamy and cheesy, this Loaded Mashed Potato Casserole is a delicious, comforting make ahead side dish! Not only can you make this potato casserole in advance, it also feeds a crowd making it the perfect recipe for holidays and parties.
Why You’ll Love This Loaded Mashed Potato Casserole
Not only are we excited to share this Loaded Mashed Potato Casserole recipe with you, we have lots of helpful tips and details to make this recipe look and taste it’s best!
However, if you’re ready to dive right into making this potato side dish, scroll down to the recipe card or click the “jump to recipe” button above the first photo.
- Make Ahead Casserole: Make ahead recipes are a life saver when it comes to planning holidays, or just every day dinners.
- Extremely Delicious: This potato casserole is super light and fluffy and packed with flavor.
- Versatile: Leave the bacon of for a vegetarian side, or add even more if you like. Different cheese is always welcome, you can even stir in chopped broccoli.
Ingredients You’ll Need
For a complete list of ingredients and amounts needed, scroll to the end of the post to the recipe card.
- Russet, Idaho or Yukon Gold potatoes: All will work, Russet and Idaho yield a fluffier mashed potato whereas Yukon Gold will yield a creamier mashed potato.
- Butter: Salted butter.
- Whole milk: Whole milk adds the best flavor and texture, but you can use low fat as well.
- Heavy cream: Can also substitute half and half, but we prefer heavy cream for texture and flavor.
- Cream cheese: Regular or light cream cheese.
- Sour cream: Regular or light sour cream
- Garlic powder
- Kosher salt
- Shredded cheddar cheese: For the best results, buy a block of cheese and grate it yourself instead of pre-grated cheese.
- Bacon: About 8 slices.
How To Make A Mashed Potato Casserole
We’ll go over the steps here with pictures, but for a complete list of instructions scroll to the end of the post to the recipe card.
- STEP 1 – Preheat the oven to 400 degrees. Wash and peel the potatoes and then cut them into large cubes, roughly the same size. Place the potatoes into a large pot and then fill the pot with just enough cold water to cover the potatoes and bring to a boil. Simmer for 12-15 minutes until the potatoes are fork tender. Drain and return the potatoes to the same pot.
- STEP 2 – Add the butter to the potatoes and then mash the potatoes with a potato masher until you have the consistency that you like. Add the milk, cream, cream cheese, sour cream, garlic powder, salt, pepper and 1 cup of the shredded cheese to the potatoes and stir.
- STEP 3 – Pour the potatoes into a buttered 9″ x 13″ baking dish, smoothing out into an even layer. Top the casserole with bacon and the remaining cup of shredded cheese and bake for 20 minutes until the potatoes are warm in the center and the cheese is melted.
Variations
If bacon and cheese aren’t your flavor preferences, there are many other ways to top this mashed potato casserole. You can leave off the bacon and just top the casserole with cheese, or even use different cheese like gruyere or Monterey Jack.
A pat or two of butter on top is all you really need if you want to stick to a plain mashed potato casserole – not of the loaded variety. Try adding some fresh chives or parsley, some fresh ground black pepper or paprika.
To Make In Advance
Make the casserole completely and then wrap it in aluminum foil and place into the refrigerator for up to 2 days. Remove the dish from the refrigerator 30 minutes prior to baking to take the chill off.
Bake per the recipe card instructions, at 350 degrees for 20-25 minutes.
What Can I Serve With Mashed Potatoes?
If we’re talking holiday dinners, we’ve got lots of main course ideas for you, traditional and some not traditional. Or if you’re looking for regular, everyday main course dinners, we’ve got ideas here for you too.
Holiday Main Courses
- Crock Pot Ham
- Apple Bourbon Glazed Ham
- Whole Roast Turkey or Turkey Breast
- Beef Wellington
- Garlic Herb Roast Beef
- Bourbon Glazed Cornish Hens
Everyday Main Courses
- New York Strip Steak
- Teriyaki Flank Steak
- Parmesan Crusted Haddock
- Chicken Marsala
- Chicken Francese
- Crispy Baked Pork Chops
- Tuna Cakes
Loaded Mashed Potato Casserole
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeThis Loaded Mashed Potato Casserole is so hearty and delicious. A make ahead potato side dish that makes party planning and holidays so easy!
Ingredients
- 5 pounds Russet, Idaho or Yukon Gold potatoes
- 1 1/2 sticks butter
- 1 cup whole milk
- 1/2 cup heavy cream
- 6 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- Fresh black pepper to taste
- 2 cups shredded cheddar cheese, divided
- 1/2 cup cooked, chopped bacon (about 8 slices)
Instructions
- Preheat the oven to 400 degrees.
- Wash and peel the potatoes, then cut them into large cubes, roughly the same size. Place the potatoes into a large pot and then fill the pot with just enough cold water to cover the potatoes. Cover the pot and bring the water to a boil. Once the water comes to a boil, add kosher salt to season the water and then turn the heat down the a simmer. Simmer for 12-15 minutes until the potatoes are fork tender. Drain and return the potatoes to the same pot.
- Add the butter to the potatoes and then mash the potatoes with a potato masher until you have the consistency that you like. Alternately, you can pass them through a potato ricer for completely smooth mashed potatoes.
- Now add the milk, cream, cream cheese, sour cream, garlic powder, salt, pepper and 1 cup of the shredded cheese to the potatoes. Stir to combine and then pour into a buttered 9″ x 13″ baking dish, smoothing out into an even layer.
- Top the casserole with bacon and the remaining cup of shredded cheese and bake for 20 minutes until the potatoes are warm in the center and the cheese is melted.
Recipe Notes
To Make In Advance: Make the mashed potato casserole following the directions up until the point of baking. Cover the baking dish with foil and store in the refrigerator. Remove the casserole from the refrigerator 30 minutes before baking to take the chill off.
Store: Store leftover potatoes in a container in the refrigerator for up to 4 days.
Reheat: Reheat leftover mashed potatoes in the microwave with a splash of milk, cream or chicken broth to loosen the potatoes again.
- Category: Side Dish
- Method: Stove Top / Oven
- Cuisine: American
