Description

This loaded mashed potato casserole is the ultimate comfort food, packed with creamy potatoes, gooey cheese, crispy bacon, and fresh green onions. Perfect for family dinners, holidays, or potlucks, it’s a crowd-pleasing dish that’s easy to make and endlessly customizable.

Ingredients

Scale

5 pounds russet potatoes, peeled and cut into chunks
1/2 cup unsalted butter, melted
8 ounces cream cheese, softened
1 cup sour cream
1/2 cup whole milk
2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
2 cups shredded sharp cheddar cheese, divided
8 slices bacon, cooked and crumbled
4 green onions, thinly sliced
2 tablespoons chopped fresh parsley (optional)

Instructions

Place peeled and chunked potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat (about 10 minutes). Boil until fork-tender, about 15-20 minutes.
Drain potatoes in a colander and return to the pot. Add melted butter, cream cheese, sour cream, milk, salt, pepper, and garlic powder. Mash with a potato masher or hand mixer until smooth (about 2 minutes). Taste and adjust seasoning.
While potatoes boil, cook bacon in a skillet over medium heat (8-10 minutes) until crisp. Drain on paper towels and crumble.
Preheat oven to 350°F. Grease a 9×13-inch baking dish. Spread half the mashed potatoes into the dish, sprinkle with half the cheddar cheese and half the bacon. Top with remaining potatoes, then the rest of the cheese and bacon. Sprinkle green onions and parsley over the top.
Bake uncovered for 25-30 minutes, or until cheese is melted and edges are bubbly. For a golden top, broil for 2-3 minutes at the end.
Let cool for 5-10 minutes before serving. Garnish with extra green onions or parsley if desired.

Notes

For a vegetarian version, skip the bacon and use crispy fried onions or sautéed mushrooms. You can assemble the casserole a day ahead and refrigerate; add 10 minutes to baking time if cold. For extra creaminess, add a splash of milk before reheating leftovers. Yukon Gold potatoes can be substituted for russets for a creamier texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: About 1 cup
Calories: 320
Sugar: 3
Sodium: 650
Fat: 17
Saturated Fat: 9
Carbohydrates: 34
Fiber: 3
Protein: 9

Keywords: loaded mashed potato casserole, comfort food, bacon, cheese, potatoes, casserole, holiday side, easy dinner, potluck, gluten-free