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Loaded Mashed Potato Casserole Recipe

American · Side dish · 60 min total

A creamy, cheesy mashed potato casserole loaded with crispy bacon, sour cream, and cheddar, then baked until golden and bubbly. Perfect for holidays or comfort food cravings.

Ingredients

• 3 pounds russet potatoes, peeled and cubed
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 1/2 cup whole milk, warmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 8 slices bacon, cooked and crumbled
• 3 green onions, sliced

Instructions

1. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain well.
2. Return potatoes to the pot and mash with a potato masher or ricer until smooth. Add butter, sour cream, milk, salt, pepper, garlic powder, and onion powder. Mash or stir until creamy and well combined.
3. Fold in 1 cup of the shredded cheddar cheese, crumbled bacon (reserve some for topping), and most of the green onions (reserve some for garnish).
4. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
5. Spread the mashed potato mixture evenly into the prepared dish. Sprinkle the remaining 1/2 cup cheddar cheese on top.
6. Bake for 20-25 minutes, until the cheese is melted and the casserole is heated through. For a golden top, broil for 2-3 minutes at the end.
7. Remove from oven, sprinkle with reserved bacon and green onions. Serve hot.

Tips

• For extra creamy potatoes, use a ricer instead of mashing.
• You can prepare the casserole up to a day ahead; refrigerate and bake just before serving, adding 10 minutes to the baking time.
• Substitute turkey bacon or omit bacon for a vegetarian version.
• Leftovers can be stored in the fridge for up to 4 days and reheated in the microwave or oven.

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