Loaded Mashed Potato Casserole is a comforting and hearty dish that brings the ultimate flavor to your dinner table. With creamy mashed potatoes combined with delicious toppings, it’s perfect for family gatherings, potlucks, or just a cozy night in. This recipe is easy to prepare and guarantees to satisfy your cravings for warmth and indulgence.
Why Make This Recipe
Why settle for ordinary mashed potatoes when you can have loaded mashed potato casserole? This dish takes classic mashed potatoes to the next level by adding cheese, bacon, and fresh chives. It’s a crowd-pleaser that can turn any meal into a special occasion. Plus, it’s easy to make in advance, allowing you more time to spend with family and friends.
How to Make Loaded Mashed Potato Casserole
Ingredients:
- 5 lbs. Yukon Gold potatoes (Russet and Idaho also work)
- 1 tbsp kosher salt (divided)
- 1½ tsp ground black pepper (divided)
- 1 tsp granulated onion
- ½ tsp garlic powder
- ½ cup unsalted butter (room temperature, 1 stick)
- 4 oz. cream cheese (room temperature, ½ brick)
- 1 cup sour cream
- 1½ cups half-and-half or heavy cream (warmed slightly)
- 2 cups shredded cheddar cheese (divided)
- 1 lb. crumbled cooked bacon (divided)
- 2 tbsp chopped fresh chives (divided)
Directions:
- Spray a 9×13-inch casserole dish with nonstick spray and set aside.
- Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large Dutch oven and cover with 1 inch of water.
- Add 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp granulated onion, and ½ tsp garlic powder; stir well.
- Set over high heat and bring to a boil, then reduce the heat to low and simmer until the potatoes are fork tender, about 15 minutes.
- Drain the potatoes and return them to the still hot pot. Set the pot over low heat to boil off excess moisture, about 1 minute.
- Mash the potatoes, then add the butter, cream cheese, sour cream, half-and-half, and 1 cup cheese. Stir well.
- Add half of the bacon and 1 tbsp chopped chives. Stir well and taste. Season with additional kosher salt and black pepper, if needed.
- Spread the mashed potatoes into the prepared baking dish.
- At this point, the potatoes can be cooked immediately or refrigerated.
If baking immediately…
- Preheat your oven to 350°F (175°C) and bake the casserole for 25-30 minutes until heated through and the top is slightly golden.
If making ahead…
- Cover the dish with foil and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking.
How to Serve Loaded Mashed Potato Casserole
Serve Loaded Mashed Potato Casserole hot from the oven! Top with the remaining bacon, cheese, and chives for an extra burst of flavor. This dish pairs wonderfully with grilled meats, roasted chicken, or any hearty main course.
How to Store Loaded Mashed Potato Casserole
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through.
Tips to Make Loaded Mashed Potato Casserole
- Use room temperature ingredients for a creamier texture.
- Feel free to add other toppings like sour cream or green onions for extra flavor.
- If you want a crispy top, broil the casserole for a few minutes after baking.
Variation
You can easily customize this casserole by swapping out the cheese for your favorite type, or adding vegetables like broccoli or spinach for a healthier twist.
FAQs
1. Can I make Loaded Mashed Potato Casserole ahead of time?
Yes, you can prepare it in advance and refrigerate it. Just remember to let it sit at room temperature before baking.
2. How do I reheat the casserole?
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions as needed.
3. Can I freeze Loaded Mashed Potato Casserole?
Yes, you can freeze it before baking. Wrap it tightly and it should last for up to 2 months. Thaw in the refrigerator before baking.
Enjoy making this delicious Loaded Mashed Potato Casserole, and watch it quickly become a favorite in your household!
Loaded Mashed Potato Casserole
Ingredients
Main Ingredients
- 5 lbs Yukon Gold potatoes Russet and Idaho also work
- 1 tbsp kosher salt divided
- 1.5 tsp ground black pepper divided
- 1 tsp granulated onion
- 0.5 tsp garlic powder
- 0.5 cup unsalted butter room temperature, 1 stick
- 4 oz cream cheese room temperature, ½ brick
- 1 cup sour cream
- 1.5 cups half-and-half or heavy cream warmed slightly
- 2 cups shredded cheddar cheese divided
- 1 lb crumbled cooked bacon divided
- 2 tbsp chopped fresh chives divided
Instructions
Preparation
- Spray a 9×13-inch casserole dish with nonstick spray and set aside.
- Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large Dutch oven and cover with 1 inch of water.
- Add 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp granulated onion, and ½ tsp garlic powder; stir well.
- Set over high heat and bring to a boil, then reduce the heat to low and simmer until the potatoes are fork tender, about 15 minutes.
- Drain the potatoes and return them to the still hot pot. Set the pot over low heat to boil off excess moisture, about 1 minute.
- Mash the potatoes, then add the butter, cream cheese, sour cream, half-and-half, and 1 cup cheese. Stir well.
- Add half of the bacon and 1 tbsp chopped chives. Stir well and taste. Season with additional kosher salt and black pepper, if needed.
- Spread the mashed potatoes into the prepared baking dish.
Baking
- If baking immediately, preheat your oven to 350°F (175°C) and bake the casserole for 25-30 minutes until heated through and the top is slightly golden.
- If making ahead, cover the dish with foil and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking.
Serving
- Serve Loaded Mashed Potato Casserole hot from the oven! Top with the remaining bacon, cheese, and chives for an extra burst of flavor.
