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Home / Side Dishes

Loaded Mashed Potato Casserole

4.92
/5
1 hour hour 10 minutes minutes
44 Comments
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By: The Chunky Chefpublished: 11/07/2022

This post may contain affiliate links. Please read my disclosure policy.

This must-make side dish is made with irresistibly creamy mashed potatoes, and loaded up with sour cream, cheddar cheese, crispy bacon, and fresh green onions! It's everything you love about a loaded baked potato, made into a make-ahead friendly casserole to feed a crowd!
This must-make side dish is made with irresistibly creamy mashed potatoes, and loaded up with sour cream, cheddar cheese, crispy bacon, and fresh green onions! It's everything you love about a loaded baked potato, made into a make-ahead friendly casserole to feed a crowd!
This must-make side dish is made with irresistibly creamy mashed potatoes, and loaded up with sour cream, cheddar cheese, crispy bacon, and fresh green onions! It's everything you love about a loaded baked potato, made into a make-ahead friendly casserole to feed a crowd!

This must-make side dish is made with irresistibly creamy mashed potatoes, and loaded up with sour cream, cheddar cheese, crispy bacon, and fresh green onions! It’s everything you love about a loaded baked potato, made into a make-ahead friendly casserole to feed a crowd!

This is one of my Side Dish recipes I know you’ll want to keep on hand!

white bowl of mashed potato casserole topped with cheese, bacon, and green onions
Pin this recipe for later!

Buttery and creamy mashed potatoes… what’s not to love right? There’s almost nothing more comforting!

How how about if you take those mashed potatoes, stir them up with plenty of cheese, bacon, and green onions, then top them with more cheese and bacon and bake them until gooey and decadent?

Yes please!!! This side dish recipe is such a fantastic one for holidays or a big family dinner, since it serves 8-10 people. It can also be halved or doubled easily, so you can make it exactly as you need it!

Plus, this mashed potato bake is perfect for making ahead of time, so you have less going on during dinner.

How to make loaded mashed potato casserole?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step photos of how to make loaded mashed potato casserole
  1. Boil potatoes. There’s no specific amount of water needed, just enough to cover the pot full of potatoes by about 1 inch.
  2. Drain and mash. You only need to get the mashing started, then it’ll get mashed more in the next step.
  3. Add dairy and mash. The dairy will incorporate much easier if they’re at room temperature, or warmed.
  4. Stir in and season. You’ll be stirring in most of the cheese, bacon and green onions.
  5. Add to baking dish. You can grease the pan with butter or nonstick spray.
  6. Top with remaining cheese and bacon.
  7. Bake. After baking, top with the remaining green onions.

Helpful Tip!

When making mashed potatoes, you want to do 3 main things for success.

  1. Cut the potatoes in similar size pieces, so they cook evenly.
  2. Boil until fork tender, but not so tender that they fall apart.
  3. After draining the potatoes, add them back to the same pot you boiled them in. Let them sit for a minute; the hot pot will evaporate any extra water, so you won’t have wet and watery mashed potatoes!
loaded mashed potato casserole in white baking dish

Variations of this recipe

  • Pre-made mashed potatoes – in a pinch, you can use some pre-made mashed potatoes, or leftover mashed potatoes. Just stir in the amount of cheese, bacon, and green onions that are listed, top with the cheese and bacon amounts listed, bake as directed, and top with the green onion amount listed.
  • Garlic – if you want more garlic flavor, feel free to add more cloves of garlic or add a sprinkle of garlic powder when mashing. Conversely, if you don’t want any garlic flavor, you can omit the garlic cloves.
  • Dairy amounts – this recipe uses sour cream, heavy cream, and cream cheese, which is what makes the potatoes so incredibly creamy! But please feel free to play around with the amounts of those ingredients (more sour cream and less cream cheese, etc.). Just don’t add more of something without using less of another dairy, otherwise you’ll have overly wet mashed potatoes.
  • Smaller batch – this makes a full 9×13″ baking dish full of potatoes, so unless you’re feeding a crowd or want to have plenty of leftovers, you may want to make less. You can halve all the ingredients, then bake in an 8×8″ baking dish instead.
  • Add-ins – you can jazz up this mashed potato bake by adding some jalapeños, caramelized onions, roasted garlic, or fried onions (such as French’s brand).
  • Other cheeses – feel free to use your favorite cheese for this recipe! We love a great mild or sharp cheddar, but Colby, Colby jack, Gruyere, Pepper jack, etc are all great options. Mix and match for even more flavor!
scooping out a serving of mashed potato bake

FAQ’s

What are the best potatoes to use for a mashed potato casserole?

Really it all comes down to personal preference, but my favorites are russets or Yukon golds.  In general, they’re starchier, which make for very fluffy and smooth mashed potatoes.  Waxier varieties, like red or white potatoes usually need more mashing to get as creamy, which can sometimes make the mashed potatoes gluey or pasty.

How much mashed potatoes should I plan for each of my guests?

A good rule of thumb is around 1/2 lb of potatoes per person.  So this recipe uses 4 lbs of potatoes and serves approximately 8 people. Of course, only you know how hungry your guests are and how much they love potatoes, so that amount may change a little.

I’ve heard about adding baking powder to mashed potatoes, what does that do?

It may sound odd, but it’s really a thing! Add a chemical leavening agent (in this case baking powder) will cause a chemical reaction in which tiny gas bubbles expand in the potatoes, leaving you with fluffier mashed potatoes! Definitely not necessary, but it’s something you could try.

Making mashed potato casserole ahead of time

Since this can be a time consuming side dish to make all at one time, I recommend making it, or parts of it at least, ahead of time!

Make the mashed potatoes, then stir in the cheese, bacon, and green onions (paying attention to the listed amounts in the recipe that are stirred in, as opposed to being sprinkled on top).

Add to a baking dish, let cool, then cover tightly and refrigerate for 1-2 days.

When ready to serve, let the baking dish sit out at room temperature for about 30 minutes or so to take some of the chill off, then bake as directed, adding some additional time (if necessary) since the baking dish may still be cold.

baking dish of mashed potato casserole with a big scoop taken out

Storage

Leftover potatoes should be refrigerated in an airtight container and enjoyed within 4-5 days.

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potato masher

My Favorite Potato Masher!

Nothing earth-shattering here; but it does what it’s supposed to, and well. This potato masher is sturdy and heavy duty, as well as being easy to clean!

Get on amazon

This recipe has been on the website since March of 2015, and has been updated in 2022 with new photos, and a few changes to make the recipe even better!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

white bowl of mashed potato casserole topped with cheese, bacon, and green onions

Loaded Mashed Potato Casserole

4.92 from 12 votes
Author: The Chunky Chef
Prep Time: 40 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Calories: 735
Servings: 8 servings
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This must-make side dish is made with irresistibly creamy mashed potatoes, and loaded up with sour cream, cheddar cheese, crispy bacon, and fresh green onions!

Ingredients

  • 4 lbs russet potatoes peeled
  • 4 cloves garlic smashed
  • 1/4 cup unsalted butter softened to room temperature
  • 1 cup sour cream
  • 2/3 cup heavy cream warmed
  • 2 oz cream cheese softened to room temperature
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups shredded sharp cheddar cheese (divided)
  • 6 green onions chopped (divided)
  • 12 oz pkg bacon cooked and crumbled (divided)

Instructions

Prepare

  • Preheat oven to 375°F and set out a 9×13" (or 3 quart) baking dish. Butter the dish, and set aside.

Boil potatoes and garlic

  • Slice potatoes into 1.5” pieces, then add to a large pot with the smashed garlic cloves.
  • Cover with water by about 1 inch, then bring to a boil.  Boil for about 15-20 minutes, or until the potatoes can be easily pierced with a fork.

Drain

  • Drain potatoes well, then add back to the same hot pot you cooked them in. Let them sit about a minute (this allows any excess water to evaporate).

Mix

  • Add potatoes to a large mixing bowl.  Mash about halfway with a potato masher (or you can use a potato ricer).
  • Add butter, sour cream, warmed cream, and cream cheese.  Stir and mash until potatoes are smooth and fluffy.  Season with salt and pepper, and stir to combine.
  • Stir 2 cups of cheddar cheese, half the bacon, and half the green onions into the mashed potatoes. 

Assemble

  • Transfer mixture to prepared baking dish.  Top with remaining 1 cup of cheese, and remaining bacon.

Bake

  • Transfer to the oven and bake, uncovered, for 25-30 minutes, until cheese is melted and potatoes are hot.

Serve

  • Sprinkle with remaining 3 chopped green onions and serve hot.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. I’ve estimated this recipe serves approximately 8-10 people, but the exact serving size is up to you.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Loaded Mashed Potatoes Bake - All the flavors of your favorite loaded mashed potatoes, baked to creamy perfection.  The perfect side dish for the whole family to enjoy!

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.92 from 12 votes

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Recipe Rating




  1. Beth says

    Posted on 11/8 at 1:22 pm

    You put everything but the kitchen sink in these potatoes and I’m so excited about it! I cannot wait to make these. I love all the flavors.

    Reply
  2. Tonya says

    Posted on 12/9 at 3:48 am

    VERY DELICIOUS!

    Reply
  3. Tina says

    Posted on 4/25 at 2:23 pm

    My husband said these were the best mashed potatoes he’s ever had (as did one of our dinner guests). We were a group of 4, so I cut the recipe in half and put it in an 8×8 pan. I assembled it in advance and refrigerated until ready to bake (took it out an hour before baking). Although I did halve it, I used probably about 8 slices of bacon and still put almost 1 cup of cheese on the top. Absolutely FABULOUS!

    Reply
  4. GEORGI KOOIKER says

    Posted on 12/23 at 10:12 am

    We serve filet & lobster tails on Christmas day and this recipe is an excellent accompaniment. We prepare them ahead of time in individual cassolettes and bake ahead of the lobster tails that we broil. We cover them with foil for the ten minutes it takes to broil the tails to keep them warm. My family loves them. I can easily leave out bacon or green onions for those that don’t like onions or meat. You can also tweak this recipe to your liking with herbs, cheese, etc. We will continue to enjoy this recipe for years to come. Thank you for posting this wonderful recipe that has become a tradition.

    Reply
  5. Marla says

    Posted on 3/19 at 12:26 pm

    Hey just wanted to add why don’t come over and join us with some of your real food recipes on Real Food Fridays that goes live every Thursday @ 7pm EST . We would love to have you.

    Reply
    • The Chunky Chef says

      Posted on 3/19 at 3:39 pm

      Thank you so much for the invite, I’ll be sure to stop by this evening 😀

      Reply
  6. Marla says

    Posted on 3/19 at 12:25 pm

    Sounds like a healthy delicious recipe. I make a potato casserole that similar to this except I only put the sour cream instead of all the heavy cream and cream. It is always a big hit. Visiting from Wednesday Roundup.

    Reply
    • The Chunky Chef says

      Posted on 3/19 at 3:38 pm

      Thank you Marla! Yours sounds great 😀

      Reply
  7. Cydnee says

    Posted on 3/18 at 10:29 pm

    Comfort food at its finest! So yummy! Thank you for joining us at #purebloglove. We enjoying having you every Thursday at 8PM, EST through Sunday night. ~Cydnee

    Reply
    • The Chunky Chef says

      Posted on 3/19 at 8:28 am

      Thank you Cydnee!! 😀

      Reply
  8. Shari Kelley says

    Posted on 3/16 at 5:59 pm

    This dish looks like absolute food perfection to me! I love potatoes, too, especially potatoes with all the goodies added. Such a great idea to make it in a 9×13 pan and not have to try to put it back in the potato skins. Thanks so much for sharing!

    Reply
    • The Chunky Chef says

      Posted on 3/16 at 8:47 pm

      Thank you so much Shari!! I’m all about meals that are both delicious and convenient 🙂

      Reply
  9. Mila says

    Posted on 3/14 at 2:12 pm

    Hi Amanda! Potatoes is mine all the time favorite dish, even thou I prefer roasted, yours looks so good and hearty!
    Thanks for sharing at Fiesta Friday! Hope you are enjoying the party and other bloggers’ posts!

    Reply
    • The Chunky Chef says

      Posted on 3/14 at 4:18 pm

      Hi Mila! Thank you very much 😀 Happy FF, and I sure am… it’s such a FUN party 🙂

      Reply
  10. Frugal Hausfrau says

    Posted on 3/14 at 2:57 am

    Holy cow, Batman, do these ever look good!! 🙂

    Reply
    • The Chunky Chef says

      Posted on 3/14 at 8:23 am

      Thank you!! 🙂

      Reply
  11. Dini @ Giramuk's Kitchen says

    Posted on 3/13 at 2:00 pm

    I wish I could just put up a picture of me drooling here instead! 😀 I love the combination here! I love mashed potatoes, but my husband doesn’t unless its got some personality… and THIS has OODLES of it!! I love how you can customize it too 🙂

    Reply
    • The Chunky Chef says

      Posted on 3/13 at 4:14 pm

      I think you’re on to something here Dini… photo comments! That would be so cool 🙂 Thank you!!!

      Reply
  12. Lori says

    Posted on 3/13 at 11:27 am

    I can imagine how wonderful this tastes!

    Reply
    • The Chunky Chef says

      Posted on 3/13 at 4:11 pm

      Thank you Lori! 🙂

      Reply
  13. Michelle @ Giraffes Can Bake says

    Posted on 3/13 at 10:46 am

    oh my gosh!!! I neeed to make this! I’m a little scared too though because I’d end up eating the whole pan to myself! It looks so good. Pinned!

    Reply
    • The Chunky Chef says

      Posted on 3/13 at 4:07 pm

      Thank you Michelle!! Lol I hear you… I generally want to eat the whole pan when I make these 🙂

      Reply
  14. Jhuls says

    Posted on 3/13 at 9:28 am

    I haven’t really tried ‘flavored’ mashed potatoes. I only shout ‘hey, mashed potatoes for me, please’ and I just get my share with salt and pepper. However, I’d definitely love this mashed potatoes of yours – really looks appetizing, Amanda. Happy FF. 🙂

    Reply
    • The Chunky Chef says

      Posted on 3/13 at 3:58 pm

      Thank you Jhuls! Any variety of mashed potatoes get me drooling, but regular old salt and pepper always sound good 🙂 Happy FF!

      Reply
  15. Diana Rambles says

    Posted on 3/12 at 9:07 pm

    YUM!

    Reply
    • The Chunky Chef says

      Posted on 3/12 at 9:57 pm

      Thank you! 🙂

      Reply
  16. Cathy says

    Posted on 3/11 at 10:29 pm

    Whoa does this look delicious, as well as the other recipes that you linked up! Thank you so much for coming to Making Memories Mondays! 🙂
    Cathy

    Reply
    • The Chunky Chef says

      Posted on 3/12 at 7:39 am

      Thank you Cathy!! 🙂

      Reply
  17. Stephanie says

    Posted on 3/9 at 3:46 pm

    AHH! I totally made loaded mashed potatoes for the blogaroo but never posted it because I didn’t like the picture- you, on the other hand, nailed it!! I’m OBSESSED with loaded mashed & baked potatoes! (They have the BEST loaded baked potatoes are Longhorn, omg!) I love how you bake it too, I’ve never done that before I just throw everything in a pot, yours is better! Can’t wait to make it 😉

    Reply
    • The Chunky Chef says

      Posted on 3/9 at 3:53 pm

      Thank you girl!! I’ve made so many things that tasted great, but the pictures… yeah, not so good lol. Loaded potatoes ROCK! And yesssss Longhorn’s are amazing 😀 Hope you LOVE it!

      Reply
  18. Thao @ In Good Flavor says

    Posted on 3/9 at 8:48 am

    This potato dish would be a big hit in my house. Looks delicious!!

    Reply
    • The Chunky Chef says

      Posted on 3/9 at 1:58 pm

      Thank you!! The family gets super excited when I make it 😀

      Reply
  19. Julie is HostessAtHeart says

    Posted on 3/8 at 3:09 pm

    These look amazing! I am just drooling.

    Reply
    • The Chunky Chef says

      Posted on 3/8 at 9:14 pm

      Thank you!! 🙂

      Reply
  20. Truc Vert Blog says

    Posted on 3/8 at 11:27 am

    This is definitely wonderful comfort food! I can relate to your kids, I could easily eat my weight in bread, fruit and potatoes too. Add bacon to that and you’ve got a fairly good plan for life 😉

    Reply
    • The Chunky Chef says

      Posted on 3/8 at 9:10 pm

      Thank you! Lol, I agree those are pretty great foods 😉

      Reply
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