This Loaded Mashed Potato Casserole is the ultimate comfort food, blending creamy, buttery potatoes with crispy, golden toppings. Each bite offers a perfect balance of fluffy texture and rich flavors, thanks to layers of melted cheese, savory bacon, and fresh chives. In just an hour, you can create a dish that feels both indulgent and satisfying, making it ideal for family dinners or holiday gatherings.
Packed with 13g of protein and a medley of essential nutrients, this casserole is as nourishing as it is delicious. The crispy edges and gooey center create a delightful contrast, while the aromatic blend of garlic and herbs elevates every spoonful. Whether you’re feeding a crowd or treating yourself, this recipe promises to be a crowd-pleaser that’s worth every minute in the oven.
Delicious Ingredients for Loaded Mashed Potato Casserole
- 3 lbs (1.3 kg) russet or gold potatoes
- ⅔ cup (157 ml) whole milk
- ½ cup (113 g) unsalted butter
- ½ cup (120 g) sour cream OR 3 oz (85 g) cream cheese, cut into pieces (see note)
- 1 clove garlic, pressed
- 1 teaspoon table salt
- ½ teaspoon fresh cracked black pepper
- 6 oz (170 g) shredded cheddar cheese, divided
- ½ cup (60 g) crumbled bacon (about 6 slices cooked and crumbled)
- Chives or scallions for topping
Step-by-Step Instructions for Perfect Loaded Mashed Potato Casserole
- Preheat oven to 375°F (190°C).
- Peel and cut potatoes into 1 ½” (4 cm) pieces. Place in a colander and rinse under cold water for one minute.
- Transfer potatoes to a large pot, cover with at least an inch of water, and generously salt the water. Place pot on stovetop over high heat and bring to a boil, stirring occasionally.
- Once potatoes are fork-tender, carefully drain potatoes into colander then return to the pot and allow to sit for a minute (this helps the excess water evaporate from the pan).
- Add milk, butter, sour cream or cream cheese, garlic, salt, and pepper, and mash until potatoes reach desired consistency. Stir well.
- Stir in 1 cup (4 oz) of shredded cheddar cheese until well distributed.
- Spread potatoes into a 2 or 2.5 qt casserole dish. Top with remaining ½ cup (2 oz) of shredded cheddar cheese and crumbled bacon.
- Lightly butter a large piece of foil and lightly cover the casserole dish (buttered side down). Transfer to center rack of preheated oven and bake for 20 minutes, remove the foil, and continue baking for another 15-20 minutes, until cheese is melty and bubbly.
- Remove from oven and top with chives or scallions. Serve warm.
Perfect Pairings: Serving Suggestions
This Loaded Mashed Potato Casserole is a star on its own, but it pairs beautifully with roasted chicken, grilled steak, or even a simple green salad for a balanced meal. For a cozy dinner, serve it alongside garlic butter rolls or crusty bread to soak up all the cheesy goodness.
Make It Ahead: Storage and Reheating Tips
You can prepare this casserole up to a day in advance—just cover it tightly and refrigerate. When ready to bake, add an extra 5-10 minutes to the cooking time. Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave for 2-3 minutes, stirring halfway through.
Mix It Up: Recipe Variations
Feel free to get creative! Swap cheddar for pepper jack or smoked gouda for a different flavor profile. Add sautéed mushrooms, caramelized onions, or diced jalapeños for extra texture and spice. For a lighter version, use Greek yogurt instead of sour cream and reduce the butter by half.
Time-Saving Hacks for Busy Cooks
To cut down on prep time, use pre-cooked bacon or bacon bits instead of cooking your own. You can also use a potato ricer or hand mixer for smoother mashed potatoes in less time. If you’re really in a rush, pre-shredded cheese works just fine!
Essential Equipment for Success
A sturdy potato masher or hand mixer is key for achieving the perfect texture. A 2-2.5 quart casserole dish is ideal for this recipe, and don’t forget to lightly butter your foil to prevent sticking. A sharp knife and cutting board will make prepping the potatoes a breeze.
Loaded Mashed Potato Casserole
Ingredients
- 3 lbs russet or gold potatoes (1.3 kg)
- ⅔ cup whole milk (157 ml)
- ½ cup unsalted butter (113 g)
- ½ cup sour cream OR 3 oz cream cheese, cut into pieces (120 g) (85g) (see note)
- 1 clove garlic pressed
- 1 teaspoon table salt
- ½ teaspoon fresh cracked black pepper
- 6 oz shredded cheddar cheese divided (170 g)
- ½ cup crumbled bacon (about 6 slices cooked and crumbled) (60 g)
- Chives or scallions for topping
Instructions
- Preheat oven to 375F (190C).
- Peel and cut potatoes into 1 ½” (4cm) pieces. Place in a colander and rinse under cold water for one minute.
- Transfer potatoes to a large pot, cover with at least an inch of water, and generously salt the water. Place pot on stovetop over high heat and bring to a boil, stirring occasionally. Once potatoes are fork-tender, carefully drain potatoes into colander then return to the pot and allow to sit for a minute (this helps the excess water evaporate from the pan).
- Add milk, butter, sour cream or cream cheese, garlic, salt, and pepper,and mash until potatoes reach desired consistency. Stir well.
- Stir in 1 cup (4oz) or shredded cheddar cheese until well distributed.
- Spread potatoes into a 2 or 2.5 qt casserole dish. Top with remaining ½ cup (2oz) of shredded cheddar cheese and crumbled bacon.
- Lightly butter a large piece of foil and lightly cover the casserole dish (buttered side down). Transfer to center rack of 375F (190C) preheated oven and bake for 20 mins, remove the foil, and continue baking for another 15-20 minutes, until cheese is melty and bubbly.
- Remove from oven and top with chives or scallions. Serve warm.