This Loaded Mashed Potato Casserole is rich, creamy, packed with flavor, simple to prepare, and always a family favorite. Make it ahead and bake in the oven for just 15 minutes — so easy and so cheesy!
Super Easy Make-Ahead Dinner
On busy days it’s a relief to know a hearty, homemade dinner is waiting in the fridge. I like to prepare this loaded mashed potato casserole in the morning when the day is hectic. You can make it up to two days ahead — just cover and refrigerate until you’re ready to bake.
Secret to the Best Mashed Potatoes
Start the potatoes in cold water so they cook evenly. Dropping potatoes directly into boiling water can overcook the outside while the centers stay firm. Also, season the cooking water with salt — it flavors the potatoes and helps them reach a slightly higher boiling temperature, which improves the starch breakdown and yields creamier texture.
Ingredients for Loaded Mashed Potato Casserole
For this easy casserole you’ll need russet potatoes, real bacon bits (or cooked fresh bacon), sour cream, salted butter, heavy cream, garlic, shredded cheddar cheese, and salt. To finish, top with extra bacon, chopped green onions, and more shredded cheese. Just a few simple ingredients give classic comfort-food flavor.
Flavorful Topping Ideas
If you’re not a fan of green onions, feel free to switch toppings. Fresh chives, extra shredded cheese, or a different cheese blend can add new dimensions. Consider Pepper Jack, smoked cheddar, extra-sharp cheddar, or Monterey Jack for added kick and depth.
Here’s How to Make This – Step by Step
- Prep the potatoes: place peeled, halved potatoes in a pot with cold, salted water. Bring to a boil and cook about 30 minutes, until tender. Drain well.
- Use a hand mixer to combine the hot potatoes with heavy cream, butter, and salt until smooth and fluffy.
- Fold in sour cream, shredded cheese, bacon bits, and minced garlic until evenly distributed.
- Spread the mashed potatoes into a 9×13-inch baking dish and top with additional shredded cheese and bacon.
- Bake at 350°F for about 15 minutes, until the cheese is melted and topping is warmed through.
- Garnish with chopped green onions or your favorite toppings and serve immediately.
Recipe FAQ
Can you make Loaded Mashed Potato Casserole in advance?
Yes. Assemble the casserole up to two days ahead, cover tightly with foil or plastic wrap, and refrigerate. When ready, bake as directed, adding a few extra minutes if the casserole is cold from the fridge.
What are the best potatoes to use for mashed potatoes?
Choose higher-starch potatoes like russets or Yukon Golds. Russets produce light, fluffy mashed potatoes, while Yukon Golds give a slightly creamier texture. For this recipe, russets were used for their fluffiness.
Can I use half-and-half instead of heavy cream?
You can substitute half-and-half for heavy cream, though the final result will be a bit less rich. It still delivers great flavor and a pleasing texture.
More Easy Dinner Recipes You’ll Love
- Copycat Cracker Barrel Hashbrown Casserole
- Easy Taco Pizza Rolls
- Dorito Casserole
- Slow Cooker Baked Ziti
Loaded Mashed Potato Casserole
Equipment
- 1 Hand Mixer
Ingredients
- 7 pounds russet potatoes, peeled, halved, and boiled
- 1 cup cooked real bacon bits
- 1 1/2 cups sour cream
- 1/3 cup salted butter
- 1/4 cup heavy cream
- 2 garlic cloves, minced
- 1 1/2 cups shredded cheese
- 1 tsp salt
- 1/2 cup bacon, for topping
- 1/3 cup chopped green onions, for topping
- 1 1/2 cups shredded cheese, for topping
Instructions
- Prep the potatoes: place peeled, halved potatoes in a pot with cold, salted water. Bring to a boil and cook about 30 minutes, until tender. Drain well.
- With a hand mixer, beat in heavy cream, butter, and salt until smooth.
- Fold in sour cream, shredded cheese, bacon bits, and minced garlic.
- Spread the mashed potatoes into a 9×13-inch baking dish and top with extra cheese and bacon.
- Bake at 350°F for 15 minutes, until the cheese is melted and heated through.
- Garnish with chopped green onions before serving.
Notes
1. Make ahead: Assemble in the morning if needed, cover with foil, and refrigerate until baking.
2. Bacon: Bacon bits are convenient, but fresh-cooked bacon tastes best. Oven-baked bacon becomes crisp and delicious.
3. How to cook bacon: For crispy bacon, preheat the oven to 450°F, arrange bacon on foil-lined rimmed sheets in a single layer, and bake until browned and rippling (about 10–20 minutes depending on thickness).
4. Freshly grated cheese: Grating cheese from a block yields a fresher, creamier flavor than pre-shredded varieties.
5. Cheese options: Try Pepper Jack, smoked cheddar, extra-sharp cheddar, or Monterey Jack for different flavor profiles.
Nutrition
Calories: 435 kcal, Carbohydrates: 2 g, Protein: 10 g, Fat: 43 g, Saturated Fat: 23 g, Cholesterol: 100 mg, Sodium: 681 mg. Nutrition information is an approximation.