By: Becky Hardin
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Level up your side dish game with this delicious Loaded Mashed Potato Casserole. Creamy and rich and are easy to make ahead of time, making them a great option for Thanksgiving and the holidays.
Table of Contents
What’s in this Loaded Mashed Potato Casserole Recipe?
When it comes to deciding what to serve up for Thanksgiving and Christmas I always want to find lots of make-ahead options to make the day less stressful in the kitchen. And that’s where this delicious loaded mashed potato casserole comes in! Super easy to make, this side dish is creamy and buttery, and of course, loaded with bacon and cheese. What’s not to love?!
- Potatoes: Yukon Gold is my favorite variety of potatoes, but Russet or Idaho potatoes also work well.
- Salt + Pepper: Enhance the natural flavor of the potatoes.
- Granulated Onion: Adds a savory and earthy flavor to the potatoes.
- Garlic Powder: Adds an earthy flavor and a pungent aroma.
- Unsalted Butter: Adds moisture and richness to the potatoes.
- Cream Cheese: Makes these potatoes super rich and creamy.
- Sour Cream: Adds even more creaminess and a slightly tangy flavor.
- Half-and-Half: Adds richness and moisture. You can also use heavy cream.
- Cheddar Cheese: Makes these potatoes super cheesy!
- Crumbled Bacon: Adds a salty and umami element.
- Fresh Chives: Add a pop of color and freshness.
Pro Tip: If making ahead of time, let the potatoes cool completely before storing.
Variations on Fully Loaded Mashed Potato Casserole
I flavored these potatoes how I take my baked potatoes, fully loaded. Feel free to swap in your favorite baked potato toppings, like broccoli and cheddar cheese, pico de gallo and Mexican cheese, or caramelized onions, garlic mushrooms, and Swiss cheese.
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What is on loaded mashed potatoes?
A loaded baked potato is topped with sour cream, cheddar cheese, bacon, and chives.
What are the top 3 potatoes for mashed potatoes?
My top potato when making mash is Yukon Gold. They are nice and starchy so get really fluffy. Russets or Idaho potatoes are also a good choice but stay away from waxy potatoes like red-skinned or fingerlings.
Should milk be cold or warm for mashed potatoes?
I prefer to warm the milk or cream before adding to prevent it from curdling from the sudden temperature change.
Is it better to use milk or heavy cream in mashed potatoes?
While both options work, I prefer half-and-half or heavy cream over milk for a richer flavor.
How to Store and Reheat
Store leftover loaded mashed potato casserole in an airtight container in the refrigerator for up to 4 days. Reheat in. 350°F oven for 20-30 minutes, or until heated through.
How to Freeze
Freeze loaded mashed potato casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This loaded mashed potato casserole is the perfect accompaniment to your Christmas or Thanksgiving meal. Try it with Thanksgiving turkey, prime rib roast, mini turkey meatloaves, pork crown roast, roasted turkey breast, or pork roulade.
5-Star Review
“Made this for EasterDinnertoday and even my daughter who hates mashed potatoes loved this recipe.” – Tiffany
Recipe
Loaded Mashed Potato Casserole Recipe
4.62 from 59 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 40 minutes minutes
Total: 50 minutes minutes
Serves10 people
Print Rate
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Level up your side dish game with this delicious loaded mashed potato casserole. Creamy and rich, they are easy to make ahead of time, making them a great option of Thanksgiving and the holidays.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 5 pounds Yukon Gold potatoes
- 1 tablespoon kosher salt divided
- 1½ teaspoons ground black pepper divided
- 1 teaspoon granulated onion
- ½ teaspoon garlic powder
- ½ cup unsalted butter room temperature (1 stick)
- 4 ounces 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 pound crumbled cooked bacon divided
- 2 tablespoons chopped fresh chives divided
Recommended Equipment
Instructions
Spray a 9×13-inch casserole dish with nonstick spray. 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 water. Add 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon granulated onion, and ½ teaspoon garlic powder; stir well. Set over high heat and bring to a boil, then reduce heat to low and simmer until potatoes are fork tender, about 15 minutes.
5 pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1½ teaspoons ground black pepper, 1 teaspoon granulated onion, ½ teaspoon garlic powder
Drain the potatoes and return to the empty, still hot pot. Set the pot over low heat to boil off excess moisture from the potatoes – this should take just about 1 minute.
Mash the potatoes, then and add the butter, cream cheese, sour cream, half-and-half, and 1 cup cheese. Stir well. Add half of the bacon and 1 tablespoon chopped chives. Stir well. Taste and, if needed, season with additional kosher salt and black pepper.
½ cup unsalted butter, 4 ounces cream cheese, 1½ cups half-and-half or heavy cream, 2 cups shredded Cheddar cheese, 1 pound crumbled cooked bacon, 2 tablespoons chopped fresh chives, 1 cup sour cream
Spread the mashed potatoes into the prepared baking dish.
At this point, the potatoes can be cooked immediately or refrigerated up to 2 days.
If baking immediately…
…adjust the oven rack to the middle position and preheat oven to 350°F. Cover the pan tightly with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until heated through. Sprinkle with the remaining 1 cup of cheese and bake just until the cheese melts. Remove from the oven and top with reserved bacon and chives. Serve.
If making ahead…
…cover tightly with plastic wrap and refrigerate for up to 2 days. Remove from the fridge 30 minutes before cooking.
When ready to cook, adjust the oven rack to the middle position and preheat oven to 350°F. Remove the plastic wrap and cover tightly with foil.
Bake 30 minutes at 350°F, then remove the foil. Continue baking for 20-30 minutes, or until heated through. Add the reserved shredded cheese and cook just until the cheese melts. Remove from oven and top with reserved bacon and chives. Serve and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Boil the potatoes until they are fork tender and boil off any excess moisture.
- Use starchy potatoes like Yukon Gold or Russet for the best mashed potatoes.
- If making ahead of time, let the potatoes cool completely before storing.
Storage:Store loaded mashed potato casserole covered in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Nutrition Information
Calories: 668kcal (33%) Carbohydrates: 45g (15%) Protein: 29g (58%) Fat: 42g (65%) Saturated Fat: 21g (131%) Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 0.4g Cholesterol: 120mg (40%) Sodium: 1732mg (75%) Potassium: 1319mg (38%) Fiber: 5g (21%) Sugar: 5g (6%) Vitamin A: 837IU (17%) Vitamin C: 46mg (56%) Calcium: 300mg (30%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Loaded Potato Recipes We Love
- Loaded Scalloped Potatoes
- Loaded Smashed Potatoes
- Loaded Potato Skins
- Loaded Hash Brown Potato Casserole
- Loaded Baked Potato Soup
- Loaded Mashed Potato Bites
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