Loaded Mashed Potato Casserole
This Loaded Mashed Potato Casserole is creamy, cheesy, loaded with bacon, and so easy to make ahead. It’s the perfect cozy side dish for holiday dinners, family meals, and gatherings.
Servings: 8
Cost: 15.00
Equipment
- 1 Hand Mixer
Ingredients
- 7 pounds russet potatoes peeled and halved
- 1 cup cooked bacon bits
- 1½ cups sour cream
- ⅓ 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
- ⅓ 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
1. Make ahead: Prepare the casserole up to 2 days ahead, cover, and refrigerate. When ready to serve, bake covered at 350°F for about 30–40 minutes, or until heated through. Uncover for the last 10–15 minutes, or until the cheese is melted and bubbly.
2. Bacon: I use cooked bacon bits to keep this recipe quick and easy, but freshly cooked crispy bacon is always delicious if you have the extra time too!
3. Cheese: I love using freshly grated cheese because it melts beautifully and gives the casserole an extra creamy texture. Pepper Jack, smoked cheddar, extra-sharp cheddar, or Monterey Jack would all be delicious.