Loaded Mashed Potato Casserole
Smooth and creamy potatoes with flavorful bits of bacon and lots of cheese make a hearty and enjoyable Loaded Mashed Potato Casserole recipe!
If you love the flavors in this recipe you may also enjoy our Pierogi Casserole and Potato Soup with Hash Browns.
Easy Recipe For A Loaded Mashed Potato Casserole
Mix cream cheese and sour cream into mashed potatoes then top with plenty of cheese and bacon to make a side dish that tastes fancy, but is simple to make.
Serve with a Juicy Chicken Breast, Tender Baked Pork Chops or a Classic Pot Roast to create a memorable Sunday dinner, potluck or holiday meal.
Many times a year we enjoy our classic Farmhouse Mashed Potatoes, but sometimes you just crave more flavor. I absolutely love how smooth these loaded potatoes are.
Potatoes are a filling starch and blank canvas that my kids love. We enjoy adding all the dairy products and bacon in this mashed potato casserole to our Chicken & Twice Baked Potato Casserole and Crock Pot Potato Casserole.
Ingredients Needed:
- Potatoes – I like Idaho, Yukon, whatever is a good value, a good size and easy to peel.
- Cream Cheese & Sour Cream – make the potatoes so rich and creamy.
- Milk – helps thin out the potatoes so they can stir up and become smooth.
- Cheddar and Mozzarella Cheese – adds a rich flavor and increases the creaminess.
- Bacon – adds a smoky salty flavor that can’t be matched by anything else.
- Green Onions or Chives – add a little pop of fresh green flavor with a slight crunch.
- Salt and pepper
Step By Step Instructions
Clean and peel potatoes. Cut chunks to a similar size so that they will cook evenly.
Boil chunks of potatoes for about 20 to 30 minutes or until they fall off when pierced by a fork.
Drain soft potatoes and add hot chunks into a mixing bowl. Add softened cream cheese and butter. Sour cream and milk can be stirred in as well. Beat well. Ensure that the potatoes are smooth and all of the lumps have been beat out.
Stir in all of the mozzarella cheese, half of the sharp cheddar cheese and half of those beautiful bacon bits.
Spread potatoes into baking dish and use a spatula to level out or make a slight design in the top. Cover with foil to keep moisture in while baking.
Bake for about 20 minutes to allow all of the extra ingredients and potatoes to warm up. At 20 minutes I used my digital thermometer to check the temperature in the center of the potatoes and it should be around 140°F.
Set foil aside and sprinkle remaining cheddar cheese and bacon bits evenly over top of the casserole. Return to the oven uncovered for about 10 more minutes until the cheese is melted and the potatoes are bubbly around the edges.
Sprinkle with green onions, serve warm and enjoy!
Recipe Tips and Tricks
- Peeling and thoroughly mashing the potatoes make this casserole recipe special.
- To prep ahead cover tightly and store in the refrigerator. Set the dish out on the counter about 30 minutes before baking. Then bake covered with foil for 30 minutes; uncover and bake 10 more minutes until heated through.
- Just like our Instant Mashed Potato Casserole, this recipe travels and holds heat well when wrapped in foil and transported in a cooler.
More Flavorful Side Dish Recipes:
- Linguine Salad is packed with vegetables and tastes wonderful with Salad Supreme Salad Seasoning mixed with Italian dressing and spread all over the pasta and veggies.
- Crock Pot Mac & Cheese mixes cooked pasta with a few simple ingredients in a crock pot to make a creamy and delicious classic!
- Grandma’s Dressing Recipe makes a smooth and firm dressing with a special step to ensure success! The leftover dressing is even better served with Maple Glazed Sweet Potatoes.
- Three Cheese Asparagus Gratin is popular at the holidays.
Loaded Mashed Potato Casserole
Ingredients
- 5 pounds potatoes washed, peeled, cut in chunks & mashed
- 1/2 cup butter softened
- 1/2 cup milk
- 4 ounces cream cheese softened
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 pound bacon cooked, drained and crumbled
- green onions sliced for garnish
Instructions
- Boil potatoes for 20 – 30 minutes or until fork tender.5 pounds potatoes
- Preheat oven to 350°F and prepare a 9 x 13" baking pan.
- Drain and mash potatoes.
- Mix in milk, butter, cream cheese, sour cream, salt and pepper. Beat until potatoes are smooth.1/2 cup butter, 1/2 cup milk, 4 ounces cream cheese, 1 cup sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Then mix in all of the mozzarella, half of the cheddar cheese and half of the bacon.2 cups sharp cheddar cheese, 1 cup mozzarella cheese, 1 pound bacon
- Pour into baking dish and spread in an even layer. Cover with foil and bake for 20 minutes.
- Remove foil and sprinkle remaining cheese and bacon and bake for another 10 minutes until cheese is melted and potatoes are bubbly. Sprinkle with green onions and enjoy!green onions
Video
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Rate This Recipe Pin This RecipeOriginally published on April 9, 2021 with pictures updated on January 6, 2026.
Your recipe looks so good. I thought you may want to add the green onions from your pictures and video to the recipe list. You do have it listed in your twice baked potatoe casserole but not this one.
Can these be made a day ahead?
Hey There! Yes, this casserole works well making ahead. Before baking cover tightly and refrigerate. Set the dish out on the counter about 30 minutes before baking or set the cold dish in a cold oven to warm up while it preheats.Bake covered with foil for about 30 minutes. Then uncover and bake an additional 10 minutes until heated through. Hope you enjoy 🙂
What size pan would I use for 80 servings? Or how long in a toaster ?
Hey There! Thanks for visiting our site! I haven’t tested that one in a big batch or in a roaster, but you may be able to adapt this recipe and use bigger crock pots https://plowingthroughlife.com/make-ahead-crock-pot-mashed-potatoes/
Or make the current recipe in four pans. I hope you enjoy!