Loaded Mashed Potato Casserole
A make-ahead mashed potato casserole with cheese, bacon, and green onions. Simple to prep, easy to bake when you’re ready, and made with the same ingredients you already use for mashed potatoes.
Servings: 8 servings
Ingredients
- 3 lbs russet potatoes peeled and chopped into large chunks
- 4 tablespoons butter
- ½ cup sour cream
- 4 oz cream cheese that's half a block
- ½ cup milk plus more if needed
- 1 teaspoon salt or to taste
- ½ teaspoon ground pepper or to taste
- 1 cup shredded cheddar cheese divided
- 6 slices bacon cooked and crumbled
- 2 green onions finely sliced (white + green parts)
- 2 tablespoons chopped fresh chives plus more for garnish
Instructions
- Prep:This recipe works best in a ~2 quart casserole dish. Get your ingredients ready.
- Cook the potatoes:Put the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until they’re fork-tender, about 20–25 minutes.Drain them really well - let them sit in the colander for a minute so excess water can steam off. Wet potatoes make runny mashed potatoes.3 lbs russet potatoes
- Mash while they're hot:Add the hot potatoes back to the pot. Drop in the butter, sour cream, cream cheese, and milk. Mash with a potato masher until smooth and creamy.If the potatoes seem stiff, add a splash more milk - but go slow. You want them soft and spreadable, not loose or gluey. Season with salt and pepper and taste before moving on.4 tablespoons butter, ½ cup sour cream, 4 oz cream cheese, ½ cup milk, 1 teaspoon salt, ½ teaspoon ground pepper
- Stir in the extrasFold in ½ cup of the cheddar, about half the bacon, and most of the green onions and chives. Don’t overmix - just stir until everything is evenly combined.1 cup shredded cheddar cheese, 6 slices bacon, 2 green onions, 2 tablespoons chopped fresh chives
- Transfer and top:Spoon the mashed potatoes into a greased 2-quart baking dish (or a disposable aluminum pan if you prefer). Sprinkle the top with the remaining cheddar and bacon.At this point, you can cover and refrigerate if you’re making it ahead.
- Bake until hot:Bake uncovered at 350°F for 15–20 minutes, just until the casserole is heated through and bubbly around the edges. You’re not trying to brown it deeply - just get it hot.
- Finish and serve:Sprinkle the remaining green onions and chives on top right before serving.
Notes
- Drain the potatoes well: Extra water is the fastest way to ruin mashed potatoes. Let them steam dry after draining.
- Don’t overmix: Stir just until combined. Overworking mashed potatoes makes them thick and gummy.
- This is make-ahead friendly: Assemble the casserole earlier in the day or the day before, keep it covered in the fridge, and bake when you’re ready.