This irresistible Mashed Potato Casserole recipe combines fluffy potatoes, melted cheese, and crispy bacon into one crave-worthy dish that’s perfect for holidays or weeknight dinners. Perfectly baked to golden, bubbly perfection, this dish is a show-stopping side for any meal!
Looking for more potato side dishes? Here are some of our favorites: Loaded Scalloped Potatoes, Mashed Potatoes and this amazing Twice Baked Potato Casserole!
Mashed Potato Casserole Recipe
Where are all my mashed potato lovers at? I’m a mashed potatoes fanatic and I want them at every holiday meal (and about every week in between!). Sometimes we make a main dish that doesn’t warrant mashed potatoes and that’s where this delicious Mashed Potato Casserole comes in.
It’s everything you love about creamy mashed potatoes but taken to the next level with a golden, cheesy topping, crispy bacon, and fresh green onions. I know many of you are completely obsessed with my Twice Baked Potato Casserole and I think this baked mashed potatoes version offers a lot of the same flavors with a bit less work.
This casserole is easy to prepare and makes the perfect side dish for holidays, potlucks, or cozy family dinners. The best part? This recipe is versatile and can be made ahead, making it a stress-free addition to any menu – holiday or otherwise. No matter when you serve it, it’s bound to be a crowd-pleaser!
Why You’ll Love This Recipe
If you love comfort food, you’re going to adore this Mashed Potato Casserole recipe! Cheesy, creamy, and oh-so delicious, this baked mashed potatoes recipe is packed with flavor, topped with bacon and green onions and baked to golden perfection. Your new go-to side dish for any occasion! There’s lots to love about this comforting casserole:
- Comfort Food at Its Best: Creamy, cheesy, and packed with savory bacon, this dish is the ultimate comfort food.
- Easy to Make: With simple ingredients and straightforward steps, it’s perfect for cooks of all levels.
- Crowd-Pleaser: Ideal for holidays, potlucks and parties, it’s a side dish everyone will want seconds of.
- Make-Ahead Friendly: Perfect for busy schedules, you can prepare it in advance for stress-free entertaining.
How to Make Mashed Potato Casserole
This loaded mashed potato casserole is sure to bring the wow factor to your table! Creamy mashed potatoes meet melty cheese and crispy bacon for a side dish that’s as easy to make as it is to devour. This recipe comes together quickly and is made with pantry staples which makes it a go-to for so many occasions.
Let’s take a quick look at how to make this mashed potatoes casserole and, as always, you can find the full, printable recipe card at the end of this post.
- Cook the potatoes until fork-tender. Drain completely.
- Add in the half and half, butter, sour cream, salt and pepper.
- Mash the potatoes with a potato masher until smooth and creamy.
- Spread the mashed potatoes into a greased casserole dish.
- Top with shredded cheddar cheese and chopped bacon.
- Bake at 375°F for 25-30 minutes until the cheese is melted and bubbly. Garnish and serve.
The bacon can be cooked in advance to save time! Try baking bacon or making air fryer bacon!
Storage Information
- Make-Ahead: Assemble the casserole up to a day in advance. Cover tightly and refrigerate. To bake, let sit out at room temperature while the oven is preheating then bake as directed, adding 5 to 10 minutes to the baking time. Check to make sure the center is heated through before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezing: I do not recommend freezing as the texture changes.
Do I have to use russet potatoes or can I use a different variety?
While russet potatoes are commonly used for mashed potatoes, you can experiment with other types like Yukon Gold or red potatoes. Each type will result in slightly different textures and flavors.
What can I use instead of sour cream?
Greek yogurt is a great substitute, offering a similar tangy flavor and creamy consistency.
Can I make this dairy-free?
Absolutely! Use dairy-free butter, plant-based milk, and vegan cheese to adapt the recipe.
How do I reheat leftovers?
To reheat, you can use the microwave for individual servings or the oven for larger portions. Add a little extra half and half or milk if the mashed potatoes have thickened during storage.
Can I make loaded mashed potatoes casserole ahead of time?
Yes, you can prepare the casserole ahead of time. Follow the recipe up to the point of baking, then cover and refrigerate.
Variations To Try
This loaded mashed potatoes casserole is a perfect side dish for family dinners. The combination of creamy mashed potatoes, gooey cheese, and savory toppings will surely be a hit at the table! Consider these variations when you make this recipe:
- Add a Tex-Mex flair by mixing in diced green chilies, cumin, and chili powder to the mashed potatoes. Top with a blend of Mexican cheeses and garnish with cilantro.
- Infuse Italian flavors by adding sun-dried tomatoes, pesto, and Parmesan cheese to the mashed potatoes. Top with mozzarella and bake until bubbly.
- Load up even more flavor by adding in diced ham, chopped broccoli, or caramelized onions.
- Give these baked mashed potatoes a spicy kick with the addition of diced jalapeños or a pinch of cayenne pepper.
- Swap out the sharp cheddar cheese for gouda, mozzarella, or Monterey Jack.
- Mix in fresh herbs like thyme, dill, chives or rosemary for a more aromatic dish.
Trish’s Tips
- If the mashed potatoes seem too thick, add a little more half and half or milk to achieve the desired creamy consistency.
- Don’t overwork the potatoes. Mash just until smooth to avoid a gummy texture in your baked mashed potatoes.
- Ensure your butter and half and half are warm to make mixing easier and keep the potatoes creamy.
- Use fresh herbs like chives or thyme in addition to or in place of the green onions. The freshness adds a burst of flavor.
- If you’re hosting a large gathering, feel free to double the recipe and use a larger casserole dish to ensure there’s enough for everyone.
More Potato Side Dishes
- Twice Baked Sweet Potatoes
- Smashed Potatoes
- Instant Pot Mashed Potatoes
- Baked Sweet Potatoes
- Twice Baked Potato Casserole
- Cheesy Potatoes
Mashed Potato Casserole
Equipment
Ingredients
- 3 pounds russet potatoes peeled and cut into ½" cubes
- 1½ teaspoons fine sea salt divided
- ½ teaspoon fresh ground black pepper
- 1 cup half and half warm (100-110°F)
- 6 tablespoons unsalted butter room temperature or melted
- ¼ cup sour cream room temperature
- 1 cup sharp cheddar cheese shredded
- â…“ cup bacon chopped
- 2 green onions thinly sliced
Garnish
- parsley chopped (optional)
Instructions
- Preheat your oven to 375°F.
- Bring water to a boil in a large, deep pot or dutch oven. Add the peeled and cubed potatoes along with 1 teaspoon of salt. Boil until the potatoes are fork-tender, usually around 15-20 minutes.3 pounds russet potatoes, 1½ teaspoons fine sea salt
- Drain the cooked potatoes and return to the same pot or transfer them to a large mixing bowl. Mash them using a potato masher or a fork until smooth.
- Add the remaining ½ teaspoon of salt, freshly ground black pepper, half and half, butter, and sour cream to the mashed potatoes. Mix well until the ingredients are fully incorporated, and the potatoes are creamy.1½ teaspoons fine sea salt, ½ teaspoon fresh ground black pepper, 1 cup half and half, 6 tablespoons unsalted butter, ¼ cup sour cream
- Grease a casserole dish with butter and spread the mashed potatoes evenly on the bottom.
- Sprinkle the shredded cheddar cheese on top followed by the chopped bacon.1 cup sharp cheddar cheese, â…“ cup bacon
- Place the casserole dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove the casserole from the oven and sprinkle the green onions and fresh parsley on top.2 green onions, parsley
- Allow the loaded mashed potatoes casserole to cool for a few minutes before serving. Enjoy!
Notes
- Make-Ahead:Â Assemble the casserole up to a day in advance. Cover tightly and refrigerate. To bake, let sit out at room temperature while the oven is preheating then bake as directed, adding 5 to 10 minutes to the baking time. Check to make sure the center is heated through before serving.
- Leftovers:Â Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezing:Â I do not recommend freezing as the texture changes.
To reheat, you can use the microwave for individual servings or the oven for larger portions. Add a little extra half and half or milk if the mashed potatoes have thickened during storage.
Please see post above for more information, recipe tips and frequently asked questions.
Leave a Reply