Loaded mashed potato casserole takes everything people love about a loaded baked potato and spreads it across a 9×13 dish, with sour cream, cheddar, bacon, and chives folded into creamy Yukon Gold mash.
You can mash, assemble, and chill the dish a day ahead, then bake it until the edges turn golden. It serves twelve, so it is ideal for big dinners where oven space and stove space are both tight.
Table of Contents
Why This Loaded Mashed Potato Casserole Recipe Works
Yukon Gold potatoes mash into a dense, buttery base that holds the cheese and bacon without turning soupy, even with a generous amount of dairy.
A blend of butter, cream cheese, sour cream, and half and half gives the dish a creamy texture and a slight tang that balances the smoky bacon.
Seasoning the cooking water, adding granulated onion and garlic powder, and saving some bacon, cheese, and chives for the top keeps each layer of flavor distinct.
Ingredients for Loaded Mashed Potato Casserole
- 5 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 2 teaspoons kosher salt, for the cooking water
- 1 1/2 teaspoons ground black pepper, divided
- 1 teaspoon granulated onion
- 1/2 teaspoon garlic powder
- 1/2 cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1 1/2 cups half and half, warmed slightly
- 2 cups shredded cheddar cheese, divided
- 1 pound bacon, about 16 slices, cooked and crumbled, divided
- 2 tablespoons chopped fresh chives, divided
Yukon Gold potatoes. Their creamy texture and thin skins make them ideal for a casserole that needs to stay smooth after baking.
Cream cheese and sour cream. Together they add richness and a mild tang, and they keep the mash soft after it bakes.
Cheddar cheese. Shred it from a block, because freshly shredded cheese melts into smooth strands instead of clumping.
Bacon. Cook it until crisp, then crumble it so the pieces stay crunchy on top.
Chives. A bright onion flavor on top cuts through the heavy dairy and adds color.
How to Make Loaded Mashed Potato Casserole
1. Prepare the dish Spray a 9×13 inch baking dish with nonstick spray and set it aside.
2. Cut and boil Peel the potatoes, cut them into 1 inch cubes, and place them in a Dutch oven. Cover with 1 inch of water and add the salt, 1 teaspoon of the pepper, the granulated onion, and the garlic powder.
3. Simmer Bring the pot to a boil over high heat, reduce to low, and simmer about 15 minutes, until a fork slides through a cube.
4. Dry the potatoes Drain well and return the potatoes to the hot pot over low heat for 1 minute to boil off moisture.
5. Mash with dairy Mash the potatoes, then stir in the butter, cream cheese, sour cream, half and half, and 1 cup of the cheddar.
6. Fold in toppings Add half of the bacon and 1 tablespoon of the chives, taste, and adjust the pepper. Spread the mixture into the baking dish.
7. Bake now Heat the oven to 350 degrees F and bake 25 to 30 minutes, until hot throughout and lightly golden on top.
8. Or chill ahead To prepare ahead, cover with foil and refrigerate, then let the dish sit at room temperature for 30 minutes before baking.
9. Top and serve Finish with the remaining cheese, bacon, and chives right before serving.
How to Serve Loaded Mashed Potato Casserole
Scoop the casserole straight from the dish while the cheese is still stretchy. It stands in for mashed potatoes and gravy on a big table and shines beside Dutch oven pot roast or oven baked BBQ chicken. Add Parmesan garlic roasted Brussels sprouts for a green side that cuts through the richness. For a casual meal, set out extra sour cream, bacon, and chives so everyone can top their own plate.
How to Store and Reheat Loaded Mashed Potato Casserole
Cool the casserole and cover it tightly, then refrigerate for up to 3 days. Reheat portions in the microwave, or cover the dish with foil and warm it in a hot oven at 350 degrees F until the center reaches 165 degrees F. Freezing is not recommended because the dairy can separate and the potatoes turn watery after thawing. Leave the extra bacon and chives off until just before serving.
Tips and Variations for Loaded Mashed Potato Casserole
Dry the potatoes. Let the cooked potatoes steam in the hot pot for a minute so extra water does not thin the casserole.
Use room temperature dairy. Cold butter and cream cheese leave lumps, so set them out for 30 minutes first.
Warm the cream. Heated half and half blends smoothly and keeps the potatoes hot.
Crisp the top. Broil the casserole for 2 to 3 minutes after baking for a crunchy, golden surface.
Add toppings. Sliced green onions and extra sour cream work well on each serving.
Prepare ahead. Assemble the dish up to a day ahead and let it stand for 30 minutes before it goes into the oven.
Swap the cheese. Pepper Jack or Gruyere makes a good change from sharp cheddar.
Stay safe. Chill leftovers within 2 hours and review the University of Minnesota Extension guide to storing leftovers for reheating.
Frequently Asked Questions About Loaded Mashed Potato Casserole
Can I make loaded mashed potato casserole ahead of time?
Yes. Assemble the dish, cover with foil, and refrigerate for up to a day. Let it sit at room temperature for 30 minutes, then bake until hot in the center and golden on top.
How do I reheat loaded mashed potato casserole?
Cover the dish with foil and warm it in a hot oven at 350 degrees F until the center reaches 165 degrees F. Individual portions reheat well in the microwave with a splash of milk.
Can I freeze loaded mashed potato casserole?
Freezing is not recommended. The dairy separates and the potatoes turn watery after thawing, so refrigerate leftovers for up to 3 days instead.
What potatoes work for mashed casseroles?
Yukon Gold potatoes give the creamiest result, while russet or Idaho potatoes also work. Russets absorb more dairy, so keep extra half and half nearby.
How much bacon should I use?
One pound of raw bacon, cooked and crumbled, gives plenty for both the mash and the topping. Reduce it by half if you prefer a lighter flavor.
Loaded Mashed Potato Casserole with Bacon and Cheddar
Equipment
- Dutch oven
- 9×13 inch baking dish
- Potato Masher
- Box grater
Ingredients
Main Ingredients
- 5 lb Yukon Gold potatoes peeled and cut into 1 inch cubes
- 2 tsp kosher salt for the cooking water
- 1 ½ tsp ground black pepper divided
- 1 tsp granulated onion
- ½ tsp garlic powder
- ½ cup unsalted butter at room temperature
- 4 oz cream cheese at room temperature
- 1 cup sour cream
- 1 ½ cup half and half warmed slightly
- 2 cup shredded cheddar cheese divided
- 1 lb bacon about 16 slices, cooked and crumbled, divided
- 2 tbsp chopped fresh chives divided
Instructions
Cooking
- Boil the potatoes. Simmer the cubed potatoes in seasoned water about 15 minutes until fork tender, then drain and dry in the hot pot.
- Mash. Stir in the butter, cream cheese, sour cream, half and half, and 1 cup cheddar.
- Add toppings. Fold in half the bacon and 1 tablespoon chives, then spread in a sprayed 9×13 inch dish.
- Bake. Bake at 350 degrees F for 25 to 30 minutes until hot and lightly golden.
- Finish. Top with the remaining cheese, bacon, and chives before serving.
