Loaded Mashed Potato Casserole

Loaded mashed potato casserole transforms your favorite potatoes into a make-ahead friendly casserole! This version is perfectly cheesy with just the right amount of bacon and sour cream.

Recipe includes a how-to video!

Course Dinner, Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 390kcal

Author Sam Merritt

Equipment

Potato masher
2.5 qt casserole dish (see note for other dish options)
Mixing bowls

Ingredients

3 lbs (1.3 kg) russet or gold potatoes
⅔ cup (157 ml) whole milk
½ cup (113 g) unsalted butter
½ cup (120 g) sour cream OR 3 oz cream cheese, cut into pieces (85g) (see note)
1 clove garlic pressed
1 teaspoon table salt
½ teaspoon fresh cracked black pepper
6 oz (170 g) shredded cheddar cheese divided
½ cup (60 g) crumbled bacon (about 6 slices cooked and crumbled)
Chives or scallions for topping

Instructions

Preheat oven to 375F (190C).
Peel and cut potatoes into 1 ½” (4cm) pieces. Place in a colander and rinse under cold water for one minute.
3 lbs russet or gold potatoes
Transfer potatoes to a large pot, cover with at least an inch of water, and generously salt the water. Place pot on stovetop over high heat and bring to a boil, stirring occasionally. Once potatoes are fork-tender, carefully drain potatoes into colander then return to the pot and allow to sit for a minute (this helps the excess water evaporate from the pan).
Add milk, butter, sour cream or cream cheese, garlic, salt, and pepper,and mash until potatoes reach desired consistency. Stir well.
⅔ cup whole milk, ½ cup unsalted butter, ½ cup sour cream, 1 clove garlic, 1 teaspoon table salt, ½ teaspoon fresh cracked black pepper
Stir in 1 cup (4oz) or shredded cheddar cheese until well distributed.
6 oz shredded cheddar cheese
Spread potatoes into a 2 or 2.5 qt casserole dish. Top with remaining ½ cup (2oz) of shredded cheddar cheese and crumbled bacon.
½ cup crumbled bacon
Lightly butter a large piece of foil and lightly cover the casserole dish (buttered side down). Transfer to center rack of 375F (190C) preheated oven and bake for 20 mins, remove the foil, and continue baking for another 15-20 minutes, until cheese is melty and bubbly.
Remove from oven and top with chives or scallions. Serve warm.
Chives or scallions

Video

Notes

Sour cream vs cream cheese

Either of these is a delicious option. I personally prefer cream cheese, which is a bit richer and makes a thicker mashed potato. If you aren't sure which to use, though, I recommend using sour cream which has a milder flavor and is more likely to be well-enjoyed by all of your guests.

Baking dish

I use an 11x7" (17x28cm) casserole dish, these are typically 2 or 2.5 quarts. If you opt for a round pan, note that these are usually deeper and may require more time in the oven to thoroughly heat through.

If you want to make this in a 9x13" pan, your casserole will be thinner, which is totally fine, it just won't need as much time in the oven to heat through (start checking 5 minutes sooner).

Storing

Store tightly covered in the refrigerator for up to 4 days.

Making in advance

You can make the entire dish up to 2 days in advance of baking. Follow the recipe through step 6 (do not bake), cover tightly with plastic wrap and refrigerate. When ready to bake, remove plastic wrap and cover with lightly buttered foil. Let sit at room temperature while oven heats to 350F. Bake covered for 30-40 minutes, then uncover and bake an additional 15-20 minutes, until cheese is melty and dish is heated through.

Freezing

Let the potatoes cool completely, store in an airtight container or wrap tightly. I sometimes like to press plastic wrap into the surface of the potatoes to help prevent any freezer burn. It will keep for about 2 months in the freezer. before reheating, thaw overnight in the refrigerator and reheat in 350F (175C) oven (remove the plastic wrap first, if you used it!), covered, for about 30 minutes (or longer, check that the center is heated before serving, sometimes you think it's thawed all the way but it's still frozen in the center and may need more time, an instant-read thermometer is a great way to check the temperature!).

Nutrition