This post may contain affiliate links. Please see our disclosure policy.
This Loaded Mashed Potato Casserole has everything I love about a loaded baked potato, all tucked into creamy mashed potatoes with plenty of cheese and bacon. It’s such an easy, cozy side dish for a holiday meal, family dinner, or whenever you want to make mashed potatoes a little more fun!
A Cozy Make-Ahead Side Dish
On a busy day, there’s nothing better than knowing dinner is already waiting for you in the refrigerator! I love making this loaded mashed potato casserole ahead of time when I know I have a crazy-busy day coming up.
Then when dinner rolls around, I can just pull it out and warm it up. One less thing to worry about!
And guess what?! You can make this up to 2 days ahead. I LOVE that! Having dinner already prepped makes those extra-busy days so much easier.
But here’s the thing! If you make this recipe ahead of time, the baking directions will be a little different since your Loaded Mashed Potato Casserole will be cold from the refrigerator. Prepare the casserole up to 2 days ahead, cover, and refrigerate. When you’re ready to serve, bake it covered at 350°F for 30–40 minutes, or until heated through. Uncover for the last 10–15 minutes until the cheese is melted and bubbly. So easy!
These mashed potatoes are SO creamy and rich, with all the cozy flavors you want in a loaded baked potato. They’re warm, cheesy, and comforting, with crispy bits throughout and plenty piled on top. And that little pop of green onion at the end is just perfect.
Basically, it’s everything you love about a loaded baked potato, but in creamy mashed potato form. So good!
This is definitely one I’d make ahead when I know I have a busy day coming up. And if you’re looking for another cozy casserole dinner to have on hand, my Chicken Broccoli Casserole is another one to try!
Loaded Mashed Potato Casserole
Equipment
- 1 Hand Mixer
Ingredients
- 7 pounds russet potatoes, peeled and halved
- 1 cup cooked bacon bits
- 1½ cups sour cream
- â…“ cup salted butter
- ¼ cup heavy cream
- 2 garlic cloves, minced
- 1½ cups shredded cheese
- 1 teaspoon salt
- ½ cup cooked bacon bits, for topping
- â…“ cup chopped green onions, for topping
- 1½ cups shredded cheese, for topping
Instructions
- Add the peeled and halved potatoes to a large pot and cover with water. Salt the water as desired. Boil for about 30 minutes, or until tender, then drain.
- With a hand mixer, mix in the heavy cream, butter, and 1 teaspoon salt.
- Fold in the sour cream, cheese, bacon bits, and garlic.
- Once your mashed potatoes are ready, spread them into a baking dish and top with additional cheese and bacon.
- Bake the casserole at 350°F for 15 minutes, or until the cheese is melted.
- Finish off the casserole with chopped green onions before serving. It’s that easy!
Notes
Order Now!
Get my new cookbook!
100 Super-Easy Recipes for Holidays and Every Day! Make Memories and Start Traditions the Easy Way!Â
Great dish and taste. Fresh outlook on classic mashed potatoes.