These Loaded Mashed Potato Casserole are the ultimate comfort food for any occasion, but especially for the holidays. It’s a crowd-pleaser for sure!
Imagine fluffy mashed potatoes topped with melty cheddar cheese, crispy bacon, chives, and sour cream…it doesn’t get any better than this!
This recipe is make-ahead and freezer-friendly as well. It’s such a simple and straightforward recipe.
It’s become a tradition to make these loaded mashed potatoes every Thanksgiving holiday. They are THAT good! My family loves this mashed potato casserole, especially if they are loaded with cheese and bacon.
As huge fans of potatoes, it’s really hard to pick between these loaded mashed potatoes, red skin mashed potatoes or these incredibly fluffy mashed potatoes. They are all amazing, and if I could, I would make all three for Thanksgiving.
Why we love making loaded mashed potato casserole:
- It’s incredibly delicious! We like to be a little extra and load it up with everything!
- The potato mixture is smooth, fluffy, and creamy…all in one! Texture is everything.
- Super easy to make. It’s a no-fuss recipe with easy, straight-forward steps.
- Make-ahead and freezer friendly.
This recipe serves 8 to 10 people. It makes a full 9×13 inch pan of goodness! But you can always cut it by half if you’re serving a smaller crowd or are simply making it for a casual weeknight with steak, pan-seared chicken, whole roast chicken, or these apple pork chops.
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Ingredient Notes
Below are a few quick notes from recipe testing. As always, you can find the ingredient quantities in the recipe card down below.
- Russet potatoes: I find that russets work great here because they are super tender and easy to mash.
- Sour cream and heavy cream: Adds richness, moisture, and structure.
- Butter: hey, can’t make mashed potatoes without butter, right?!
- Shredded cheddar cheese: The cheese goes into the potato mixture and also on top for ultra cheesy goodness! Cheddar is my favorite, but Colby Jack is a great options too.
- Garlic powder, salt and pepper for seasoning.
- Bacon: I prefer to use thick-cut bacon. You’ll need about 6 to 8 slices.
- Chives or scallions for garnish
Step-by-Step Instructions
I love that these loaded mashed potatoes are easy to make and straightforward. They are also make-ahead and freezer-friendly.
Step 1 | Cook potatoes
Preheat oven to 375 degrees F. Bring a pot with water (enough to cover the potatoes) to a boil. Cook potatoes for about 15-20 minutes or until the potatoes are fork tender. Drain and transfer to a large mixing bowl.
Step 2 | Cook bacon
Cook bacon on a skillet on both sides until crispy. Transfer to a plate lined with paper towel to drain excess fat, and chop into pieces.
Step 3 | Mash and fold in cheese
To the potatoes, add melted butter, garlic powder, sour cream, and heavy cream. Mash until evenly combined using a potato masher. Season with salt and pepper to taste.
Fold in about 1 cup of the shredded cheddar cheese. Do not overmix.
Step 4 | Transfer to baking dish and top with cheese
Transfer to a lightly greased 9×13 inch baking dish and spread out evenly. Top with the remaining shredded cheddar cheese.
Step 5 | Cover and bake
Cover tightly with aluminum foil and bake at 375 degrees F for 25 minutes. The cheese should be somewhat melted.
Step 6 | Uncover, top with bacon, finish baking
Remove foil and top with the prepared chopped cooked bacon evenly. Return to oven and bake for another 10 minutes until the cheese is bubbly and the bacon is perfectly crispy.
To serve, garnish with chopped chives or scallions. And there you have it: amazing, cheesy and delicious loaded mashed potatoes!
Make Ahead Instructions
While I would not recommend making these from start to finish in advance, there are several ways you can prep it ahead. This is especially helpful if you’re planning to serve loaded mashed potatoes for Thanksgiving or the holidays.
Here’s how I do it:
- Prepare the mashed potato mixture and spread it over a 9×13 inch baking dish, as directed. Let it cool down completely.
- Once cooled down, top with shredded cheese and cover tightly with aluminum foil. Refrigerate for 1 to 2 days.
- The bacon can be cooked the day before and refrigerated as well.
- When ready to bake, preheat oven to 375 degrees F and let the casserole sit for 30 minutes on the counter so it’s not so cold. Bake as directed, adding an extra 8 to 10 minutes or as needed.
Freezing Tips
Freeze the mashed potato mixture (without the cheese topping) for up to 1 month. Thaw in the fridge overnight. Top with cheese and then bake as directed, adding an extra 8-10 minutes until warm.
Substitutions and Variations
You can add other mix-ins to the mashed potatoes, such as crumbled bacon (because we can’t get enough!), chives or scallions, roasted garlic cloves (mashed), or pureed cauliflower.
If you’re looking to lighten up these loaded mashed potatoes, try using plain Greek yogurt instead of sour cream, and turkey bacon instead of regular bacon.
Pairing and Serving Ideas
For Thanksgiving, these mashed potatoes go really well with roasted turkey breast or slow cooker turkey breast along with some good make-ahead turkey gravy and cranberry orange sauce.
If you’re looking for other side dishes to complement the potatoes, try this white cheddar mac and cheese or lemon green beans.
For casual dinners at home, try pairing these loaded mashed potatoes with a simple pan-seared chicken, Dutch oven roast chicken or a good seared steak. When I’m making this for weeknights, I usually cut the recipe by half.
More Awesome Potato Sides
I’m a huge fan of potatoes! Mashed potatoes, potato salads, baked potatoes…you name it!
Here are a few of my absolute favorite potato side dishes for the season:
Recipe FAQs
Russet potatoes would be my recommendation. They are fluffy and light, perfect for adding mix-ins and toppings. But red potatoes are great too – I like to keep the skin on.
Cubed 1.5 inch potatoes should take 18 to 20 minutes. It can really vary, you have to test it. They are ready when a fork pierces easily through them, with no resistance. You can also taste it – if it tastes a bit raw, it needs more time.
I’d recommend using a potato masher tool for best results. Whipping can cause the release of too much starch, which could make your potatoes gluey and gummy.
Yes, but for richness, I’d recommend heavy cream or half-and-half. If using milk, use whole milk rather than skim milk (it tends to be diluted).
This recipe was published in 2021 and updated in December 2022 to include new photos and information.
Tips for Success
- Make sure the potatoes are cut to about the same size for even cooking. 1.5-inch cubed potatoes should cook in about 15 to 20 minutes after the water starts boiling. Don’t overcook them, as this can affect texture.
- I’d recommend using a potato masher tool rather than a mixer to mash the potatoes. Whipping can sometimes cause the potatoes to release too much starch, making them a bit gluey.
- If using milk or half-and-half instead of heavy cream, use a little less. Add gradually as you mash, until desired consistency.
- Feel free to use more cheese, as desired. Never a bad idea!
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Loaded Mashed Potatoes
Equipment
- 9×13 inch baking pan
Ingredients
- 4 pounds russet potatoes, peeled and cut into 1.5 inch cubes
- 6 slices bacon - preferably thick-cut
- 1 cup sour cream
- ¼ cup heavy cream - plus more to taste
- 8 tablespoons unsalted butter, melted
- 2 teaspoons garlic powder - or to taste
- Salt and pepper to taste
- 2 ½ cups shredded cheddar cheese, divided - plus more to taste
- Chives, scallions, or parsley for garnish
Instructions
- Preheat oven to 375 degrees F.
- Bring water to a boil in a pot (enough to cover potatoes). Add the potatoes and bring back to a boil again. Cook for about 15-20 minutes, uncovered, or until tender and a fork easily pierces through. Drain and transfer potatoes to a bowl.
- While the potatoes are boiling, cook the bacon in a large skillet until crispy. Transfer to a plate lined with paper towel to drain excess fat. Chop the bacon and set aside.
- Using a potato masher, mash the drained potatoes along with the sour cream, heavy cream, melted butter, garlic powder, and salt and pepper to taste. Fold in 1 cup of the shredded cheese into the potato mixture.
- Transfer mixture to a slightly greased 9×13 inch baking dish. Top with the remaining 1 ½ cups of shredded cheddar cheese. Cover tightly with aluminum foil and bake at 375 degrees F for 25 minutes.
- Remove from oven and remove the aluminum foil. Top with the chopped cooked bacon and bake for another 10-12 minutes (uncovered), or until the cheese is bubbly.
- To serve, garnish with chopped chives or scallions. Enjoy!
Notes
- I’d recommend using a basic potato masher tool rather than trying to whip the potatoes. Whipping can release too much starch, causing the potatoes to turn gluey.
- Don’t overcook the potatoes, or they could turn gummy. They are ready when a fork pierces easily through them, with no resistance. You can also taste it – if it tastes a bit raw, it needs a few more minutes.
- Storing leftovers: Refrigerate leftovers in airtight containers for up to 3 days. Reheat in the microwave oven until the cheese is melted and the potatoes are warm.
- Make ahead: Transfer the mashed potato mixture to a 9×13 inch pan. Let it cool down completely and top with cheese. Cover tightly with aluminum foil and refrigerate for 1-2 days. When ready to make, let it sit at room temp for 30 minutes and then bake as directed. You can also cook the bacon in advance.
- Freezing: Freeze the mashed potato mixture (without the cheese topping) for up to 1 month. Thaw in the fridge overnight. When read to bake, top with cheese and bake as directed with toppings.
- Russet potatoes: Red potatoes work great. Leave the skin on, preferably.
- Cheddar cheese: Colby jack, Monterey Jack.
- Bacon: Turkey bacon.
- Sour cream: Plain Greek yogurt
- Scallions: chives.
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