Print

Ultimate Creamy, Cheesy Loaded Mashed Potato Casserole (Make-Ahead Friendly)

A square slice of creamy mashed potato casserole topped with melted cheddar, bacon bits, and green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe creates a creamy, cheesy mashed potato casserole loaded with bacon and green onions. It bakes to a golden, bubbly top, making it the ultimate comfort food side dish for holidays or weeknight dinners. You can prepare this dish ahead of time.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped green onions, plus more for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes.
  3. Drain the potatoes well and return them to the hot pot to dry out for one minute over low heat, shaking occasionally.
  4. Remove the pot from the heat. Add the warmed milk, softened butter, and softened cream cheese. Mash until smooth.
  5. Beat the mixture with an electric mixer until it becomes light and fluffy.
  6. Stir in the 1 cup of cheddar cheese, sour cream, salt, pepper, and garlic powder until just combined. Do not overmix.
  7. Gently fold in the crumbled bacon and 1/4 cup of green onions.
  8. Spread the potato mixture evenly into the prepared baking dish.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  10. Bake for 20 to 25 minutes, or until the casserole is heated through and the cheese topping is golden and bubbly.
  11. Let the casserole rest for 5 minutes before serving. Garnish with extra green onions if desired.

Notes

  • To make this a make-ahead dish, prepare the casserole through step 6, cover tightly, and refrigerate for up to 2 days. Before baking, let it sit at room temperature for 30 minutes, then proceed with baking, adding 5 to 10 minutes to the bake time if needed.
  • For a crispier topping, you can sprinkle 1/4 cup of panko breadcrumbs mixed with 1 tablespoon of melted butter over the cheese before baking.
  • If you want a twice-baked potato casserole style, reserve 1/4 cup of the cooked potato skins and mix them into the potato base before baking.

Nutrition

Find it online: https://delishcraze.com/mashed-potato-casserole-recipe/