Name: Creamy Loaded Mashed Potato Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8 medium to large Russet potatoes; 1 cup Milk (2% or whole); 1 cup Sour cream; 3 tablespoons Butter; 1 1/2 tablespoon Seasoned salt ((adjust to taste)); 2 teaspoon Black pepper; 2 teaspoon Garlic powder; 2 cups Shredded cheddar cheese (reserve half for top); 6 pieces Bacon (cooked and crumbled); 1/4 cup Green onions (chopped)

Take Me to the Recipe

Creamy loaded mashed potato casserole is the perfect side dish to any entrée. Made with silky, cheesy mashed potatoes, and then topped with more cheese and bacon. The ultimate indulgence to help complete your next meal.

Since you love potatoes as much as I do, be sure to check out these Cheesy Bacon Ranch Scalloped Potatoes. These Loaded Mashed Potato Cakes are also a delicious appetizer or side dish!

These loaded mashed potatoes are most certainly a family favorite. Regular mashed potatoes are great, but of course cheese and bacon make everything better! They are easy to put together, and a true crowd pleaser.

Jump to:

What do I need to make the loaded mashed potatoes?
How to make the potatoes:
Now for the fun part:
Can I substitute the milk?
Making the mashed potatoes ahead of time:
What to eat with the loaded mashed potatoes:
Storing and reheating leftovers:
📖 Recipe

What do I need to make the loaded mashed potatoes?

The beauty of this side dish is how simple it is to come together. You only need a few key ingredients:

Potatoes: russet potatoes are the best for mashed potatoes. They afford a delicious creamy texture when everything is mixed together.
Milk: for this recipe we used 2%. Feel free to use whole milk, or even half-and-half instead. More substitution ideas can be found below.
Sour cream: do not skip this ingredient! It is what makes these potatoes so creamy and dreamy.
Butter and seasonings: as with most recipes, butter makes everything better, and seasoning your food is a must!
Toppings: cooked and crumbled bacon, chopped green onions, and shredded cheddar cheese.

Although some ingredients are interchangeable, try to stick with the basics here. We have tried many different potatoes when making mashed potatoes, and russets are the best.

How to make the potatoes:

Start by peeling and cubing your potatoes. Make sure all of the peels are removed, or it leaves brown bits in the mashed potatoes. Next you will need to boil the cubed potatoes until they are fork tender. This means, when you stick a fork directly into the potato, it goes right through with ease.

Once the potatoes are completely tender, drain the water off of them. Either place them back into the pot you cooked them in, or into a large bowl. Add the butter, milk, sour cream, and all of the seasonings directly into the potatoes.

Then you will use a potato masher, or a handheld mixer to mash the potatoes. Mix them or mash them until they are silk smooth, and no more clumps are present. Now you need to add in half of your shredded cheddar cheese, and mix it all together with a spoon.

cooking potatoes to make mashed potatoes

Now for the fun part:

Place the smooth and creamy mashed potatoes into a 9x13 baking dish that has been coated with non-stick cooking spray. Smooth them out with a spatula or the back of a spoon until they are in one even layer.

Now it is time to layer. First place the shredded cheddar cheese in one even layer. Then add an even layer of your chopped cooked bacon, and your chopped onions. Cover the dish with aluminum foil, and bake at 350 degrees for 20 minutes.

Can I substitute the milk?

Yes the milk can be substituted. If you want to omit the dairy altogether, use vegetable or chicken stock instead of milk. You will also need to omit the sour cream. Keep in mind, if you take away the dairy products, the mashed potatoes will not have a true creamy texture.

Be sure to check for seasonings if you substitute the milk as well. Some chicken and veggie broths have a slightly higher salt content.

Making the mashed potatoes ahead of time:

These loaded mashed potatoes can be made a day or two ahead of serving. Simply follow all of the steps to prepare the mashed potatoes, up until the topping part. Once the mashed potatoes are in the baking dish, cover with foil and place it in the refrigerator.

When it is time to serve them, keep the foil on and place them in the 350 degree oven for 10 minutes. Take them out of the oven and add all of the toppings: cheddar cheese, bacon, and green onions. Place the foil back onto the dish, and bake for an additional 15 minutes.

What to eat with the loaded mashed potatoes:

Some great entrees to eat with the loaded mashed potatoes are:

Smoked beef brisket
Oven roasted chicken
Lemon pepper chicken wings
Brown gravy pot roast
Hamburger steaks smothered in brown gravy
As a side for your Sunday dinner, or holiday feast

Storing and reheating leftovers:

If you happen to have leftovers (which I highly doubt), you can store them in the refrigerator. Simply place them in an airtight container, and put the in the fridge for up to one week.

To reheat them, place them back in a baking dish and cover with foil. Place in the oven on 350 degrees for 20 minutes. Or, you can microwave them on high for two to three minutes. Spruce them up with a sprinkle of fresh cheese and green onions if you wish.

📖 Recipe

Creamy Loaded Mashed Potato Casserole

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Calories: 439kcal

Author: Tamara J.

Ingredients

8 medium to large Russet potatoes
1 cup Milk 2% or whole
1 cup Sour cream
3 tablespoons Butter
1 ½ tablespoon Seasoned salt (adjust to taste)
2 teaspoon Black pepper
2 teaspoon Garlic powder
2 cups Shredded cheddar cheese reserve half for top
6 pieces Bacon cooked and crumbled
¼ cup Green onions chopped

Instructions

Preheat oven to 350 degrees. Peel all of the skin off of the potatoes and cut them into 1-2 inch cubes. Add them to stock pot and rinse them well. Add just enough water to cover them.
Place them on the stove over medium high heat, and boil them for 15-20 minutes, or until they are tender when you place a fork in them.
Remove them from the heat, and use a colander to drain all of the water. Place the drained potatoes back into the pot, or into a large bowl.
Gently pour in the milk, sour cream, butter, and all of the seasonings. Use a potato masher or a hand mixer to mash the potatoes until they are smooth and creamy.
Next, add one cup of the cheese into the potatoes and use a spoon to incorporate it throughout.
Spray a 9x13 baking dish with non-stick cooking spray. Pour the mashed potatoes directly into the dish. Use a spoon or a spatula to smooth out the top of the potatoes into one even layer.
Top the potatoes with the remaining shredded cheddar cheese, the crumbled bacon, and the green onions.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to allow the cheese to get golden brown.
Remove them from the oven, allow them to cool slightly, and enjoy!