Loaded Mashed Potato Casserole

This loaded mashed potato casserole recipe is the ultimate comfort food! It's one of my favorite family recipes.

Imagine the creamiest, dreamiest mashed potatoes sprinkled with your favorite toppings. I'm talking sharp cheddar, crispy bacon, and green onions. 

It's impossible to resist, and everyone will beg for the recipe! Every bite is like having a loaded baked potato in cozy casserole form. 

I love serving this as a holiday side dish, but you can make it any time of year. It's a guaranteed show-stopper at potlucks, parties, and any gathering where you're feeding a crowd.

As a bonus, it's make-ahead friendly. Simply assemble the casserole dish, refrigerate for up to 2 days, and then pop it in the oven when you're ready to bake!

Ingredients You'll Need

• Russet or Yukon Gold Potatoes: I typically use Russet potatoes, but you can also use Yukon Gold. These two varieties deliver the fluffiest, smoothest texture.
  
• Cream Cheese: The secret to an ultra-creamy texture and irresistible flavor. I always use full-fat since it has the best flavor. The same rings true for the sour cream.
  
• Sour Cream: It adds a slightly tangy flavor and creamy texture.
  
• Unsalted Butter: Adds richness to the mash. I use unsalted for the best results. 
  
• Milk: Thins the potato mixture for a fluffier consistency. 
  
• Seasonings: A sprinkle of garlic powder, onion powder, salt, and pepper enhances the flavors. 
  
• Sharp Cheddar Cheese: Adds a bold, tangy flavor. I always add extra to make the casserole even more irresistible. And skip the pre-shredded kind! Grate your own from the block so it melts better.
  
• Parmesan Cheese: Sprinkle it on top for extra richness.
  
• Bacon: Crispy, salty bacon is a must! It adds extra texture and flavor, taking the casserole up a notch.
  
• Green Onions: Add a fresh, mild onion flavor and a nice pop of color.

How to Make Loaded Mashed Potato Casserole

Just wait until you see how easy these spuds are to make. They're the perfect side dish for any occasion!

1. PREHEAT OVEN. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.

2. BOIL POTATOES. Boil the potatoes in a large pot of salted water for 15-20 minutes until tender.

3. DRAIN POTATOES. Then, mash until smooth. To make the process easier, I like to use a potato ricer before mashing.

4. MIX CHEESE. Mix the cream cheese, sour cream, melted butter, milk, garlic powder, onion powder, salt, and pepper. 

5. ADD FIXINS. Add 1 cup of shredded cheddar cheese, half of the cooked bacon, and half of the chopped green onions. Stir until combined.

6. SPREAD MIXTURE. Spread the mashed potato mixture into the prepared casserole dish. Top with the remaining cheddar cheese, Parmesan cheese (if using), and the remaining bacon.

7. BAKE CASSEROLE. Bake uncovered for 20-25 minutes until golden brown. For a crispy top, broil for the last 3-5 minutes.

8. GARNISH & SERVE. Sprinkle the remaining green onions on top. Serve warm, and enjoy!

Tips for the Best Loaded Mashed Potato Casserole

• Pick the best potatoes. Starchy potatoes yield the best mashed potatoes. For light and fluffy, choose Russet. For creamy and buttery, opt for Yukon Gold.
  
• Keep things even. Cut the potatoes into uniform cubes to ensure they cook at the same rate and become fork-tender.
  
• Mash while hot. Mash while still hot for smooth potatoes and to prevent them from becoming gummy or lumpy.
  
• Choose your consistency. Add more milk as needed for a creamier consistency, especially if the potatoes seem too thick after mashing.
  
• Spice things up. For a spicy twist, top with jalapeños or mix a pinch of cayenne into the mash.
  
• Try tasty add-ins. Try adding other cheeses like Monterey Jack, Mozzarella, or Gouda. For extra crunch, I top it with crushed potato chips or breadcrumbs before baking. And for extra flavor, feel free to add fresh garlic.

How to Store

It rarely ever happens, but I love it when there are leftovers! They store and reheat well for another meal later in the week.

To Store: Place leftovers in an air-tight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 4 days.

To Freeze: Transfer the cooled leftovers to a freezer-safe container or wrap the baking dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Place the casserole (covered with foil) in a 350°F oven for 15-20 minutes until heated through. For individual portions, reheat in the microwave for 1-2 minutes. 

More Potato Recipes You'll Love

Jalapeno Popper Smashed Potatoes

Lyonnaise Potatoes

Baked Cheesy Ranch Potatoes

French Onion Potatoes

Mississippi Mud Potatoes