This loaded mashed potato casserole is full of potatoes, cheese, and bacon! Not only is this casserole delicious but the perfect side dish, especially for the holidays!
There are so many things you can do with potatoes, the list is endless! From creamy mashed potatoes, to french fries, to parmesan crusted potatoes, these loaded mashed potatoes are one of the best potato variations.
LOADED MASHED POTATOES
There is no other great side dish than this easy make ahead cheesy potato casserole! Creamy mashed potatoes combined with cheese and bacon that is baked to cheesy perfection. This quick and easy side dish is a classic, especially during the holidays. The casserole recipe is just like a loaded baked potato but so much better!
WHAT YOU NEED-
- Potatoes– You want to use russet potatoes, Idaho potatoes, or even Yukon gold potatoes. The higher starch content in the potatoes gives you the best results, that is why russet potatoes are perfect! Check out our mashed potatoes recipe to get the perfect creamy potatoes for this recipe. This recipe uses ONLY half of our mashed potatoes recipe.
- Butter– The butter is the key to getting creamy mashed potatoes, you cannot leave out the butter. Either salted or unsalted butter can be used for this dish.
- Milk– To help give you creamy mashed potatoes, we use milk! You can use either whole milk or even half and half creamer.
- Sour Cream– Adding sour cream to the potatoes gives you the ultimate creamy and fluffy potatoes! Either regular or light fat sour cream can be used.
- Flavors– To season this cheesy potato casserole, we use salt, pepper, and garlic salt.
- Cheese– Your go to shredded cheese can be used for this casserole. Mexican blend, Colby jack, mozzarella cheese, or even pepper jack cheese are good options.
- Bacon– You want to use cooked bacon bits for this dish! Check out our 4 methods to cook bacon!
- Greens– Top the casserole with finely chopped green onions or chives for the ultimate casserole with a beautiful pop of color.
HOW TO MAKE LOADED MASHED POTATO CASSEROLE
- Prepare the mashed potatoes according to our homemade creamy mashed potatoes recipe.
- Preheat the oven. Once the potatoes are ready, mix in the bacon and shredded cheese.
- Transfer the mashed potatoes to a casserole dish and top with extra cheese and bacon.
- Bake until the cheese has melted.
- Serve warm with desired sides.
| SERVING IDEAS– Serve this cheese potato recipe with a dollop of sour cream and chopped green onion or chives for the ultimate baked potato effect! |
CASSEROLE ADD-ONS
Level up your casserole by loading it up with more ingredients! Here are some great additions to add to this casserole:
- Jalapeno
- Caramelized onions
- Roasted garlic cloves
- Fried onions
- Chopped chives
- Sauteed mushrooms
QUESTIONS YOU MIGHT HAVE:
This recipe serves about 5-6 people for a side dish. We use half of our mashed potatoes recipe. If you want to make more, use our full mashed potatoes recipe and double the bacon and cheese!
You can totally use chopped ham or turkey bacon instead of regular bacon. You can also leave out the bacon, although we do not recommend leaving out the bacon.
For the best results, we recommend making homemade mashed potatoes! But you can also use instant potatoes.
Yes! This dish is a great way to use up leftover mashed potatoes! Just add the cheese and bacon to the prepared mashed potatoes and bake accordingly.
Once the potatoes are cool, store in the fridge for up to 3-4 days!
We do not recommend freezing this casserole recipe.
Yes! You can use cream cheese or just use more milk instead of sour cream.
Yes! Prepare the casserole and cover and store in the fridge for up to 2 days! Then just bake right before serving. Bake with the dish covered in foil at 375°F for about 20-25 minutes or until reheated.
You can reheat the potatoes in the microwave, oven or stove top!
SERVING IDEAS
Pair this side dish to have the ultimate dinner!
Loaded Mashed Potatoes Recipe
Ingredients
- 3 lbs potatoes russet, Idaho or Yukon gold
- 1/2 tsp salt
- 6 Tbsp unsalted butter cubed
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 tsp garlic salt
- 1/4 tsp ground black pepper
- 8 oz bacon bits cooked
- 1 cup shredded cheese
- 2 Tbsp chopped green onion or chives optional
Instructions
- Peel and wash the potatoes. Cut the potatoes into equal sized chunks.
- Add the potato chunks and salt to a large pot. Fill the pot with water, covering the potatoes.
- Cook potatoes on medium high heat, bringing the water to a boil.
- Boil on medium high heat for about 15-20 minutes or until the potatoes are tender, and a knife goes smoothly through the potato chunks. (Time will vary depending on the size you cut the potato chunks)
- Carefully drain all the water from the potatoes. Preheat the oven to 350°F.
- Add the sliced butter to the potatoes and with a potato masher, mash the potatoes allowing the butter to melt and mix in with the potatoes.
- Pour in the milk, sour cream, garlic salt, and pepper to the potatoes and continue mashing until the potatoes are creamy.
- Taste the potatoes and add seasoning as preferred. Mix in the bacon bits and shredded cheese.
- Transfer the creamy potatoes the a casserole dish and spread evenly. Top with extra bacon and cheese.
- Bake at 350°F for 10-12 minutes, uncovered or until the cheese has melted.
- Remove from oven and top with freshly chopped greens and serve warm.
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