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If you’re looking for the ultimate comfort food that feels like a warm hug from the inside, this Loaded Mashed Potato Casserole Recipe is your new best friend. Imagine creamy, fluffy Yukon Gold potatoes mashed to perfection and then layered with sharp cheddar, smoky bacon, and fresh chives, all baked until bubbly and golden. It’s an irresistible dish that brings together the best textures and flavors for a crowd-pleasing side or even a hearty main. Whether it’s a holiday feast or a simple family dinner, this casserole always steals the show and warms hearts.
Ingredients You’ll Need
Using simple, wholesome ingredients is the secret to this Loaded Mashed Potato Casserole Recipe’s rich taste and comforting texture. Each element, from the potatoes to the bacon, plays a key role in creating layers of flavor and visual appeal.
- 5 lbs. Yukon Gold potatoes: Their creamy texture and buttery flavor make them perfect for a smooth, rich mash.
- 1 tbsp kosher salt (divided): Essential for seasoning the potatoes during cooking and after mashing to balance all the flavors.
- 1½ tsp ground black pepper (divided): Adds a gentle heat that enhances the overall taste without overwhelming it.
- 1 tsp granulated onion: Brings a subtle savory depth to the potatoes.
- ½ tsp garlic powder: Adds a mellow garlic flavor that complements the cheese and bacon beautifully.
- ½ cup unsalted butter (room temperature): Enriches the mash with creamy softness and richness.
- 4 oz. cream cheese (room temperature): Makes the potatoes extra creamy and luscious.
- 1 cup sour cream: Adds tang and tangy moisture that keeps the casserole delightfully smooth.
- 1½ cups half-and-half or heavy cream (warmed slightly): Essential for reaching the perfect creamy consistency without heaviness.
- 2 cups shredded cheddar cheese (divided): Sharp, melty cheddar creates that irresistible cheesy layer inside and on top.
- 1 lb. crumbled cooked bacon (divided): Offers smoky crunch and savory goodness sprinkled throughout.
- 2 tbsp chopped fresh chives (divided): Adds a fresh, mild onion flavor and a pop of green color.
How to Make Loaded Mashed Potato Casserole Recipe
Step 1: Prepare Your Dish
Start by spraying a 9×13-inch casserole dish with nonstick spray. This simple step ensures your loaded mashed potato masterpiece won’t stick and will come out looking picture perfect. Set it aside while you get the potatoes ready.
Step 2: Cook the Potatoes
Peel the Yukon Gold potatoes and cut them into 1-inch cubes for even cooking. Place them in a large Dutch oven and cover with about an inch of water. Season the water with 2 teaspoons kosher salt, 1 teaspoon black pepper, granulated onion, and garlic powder. This step infuses the potatoes with flavor from the inside out. Bring everything to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, roughly 15 minutes.
Step 3: Drain and Dry the Potatoes
Once tender, drain the potatoes well and return them to the still-hot pot. Place the pot back on low heat to evaporate any excess moisture—this step prevents watery mashed potatoes, ensuring the casserole is perfectly creamy. It takes just around a minute.
Step 4: Mash and Mix
Now comes the fun part: mash the potatoes until smooth and fluffy. Stir in the room-temperature butter, cream cheese, sour cream, warm half-and-half, and 1 cup of shredded cheddar. Mix until everything is beautifully combined and creamy. Fold in half of the cooked bacon and 1 tablespoon of chopped chives for bursts of flavor and freshness throughout. Give it a taste and adjust seasoning with salt and pepper as needed.
Step 5: Assemble the Casserole
Spread your loaded mashed potato mixture evenly into your prepared casserole dish. This is where everything comes together, and it already looks and smells amazing!
Step 6: Bake Until Golden and Bubbling
Scatter the remaining cup of shredded cheddar cheese and the other half of the bacon on top. Bake the casserole in a preheated oven at 350°F for about 20 to 25 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown. This luscious topping adds the perfect crunch and extra cheesy flavor.
How to Serve Loaded Mashed Potato Casserole Recipe
Garnishes
Sprinkle fresh chopped chives or green onions right before serving to add a fresh pop of color and a subtle onion bite. For an elegant touch, a dollop of sour cream on each serving is divine. If you’re feeling adventurous, a few thin slices of jalapeño or a dusting of smoked paprika can add some excitement.
Side Dishes
This casserole shines alongside hearty mains like roast chicken, grilled steak, or glazed ham. Add some sautéed green beans, roasted Brussels sprouts, or a crisp garden salad to balance the richness and bring a fresh, vibrant contrast.
Creative Ways to Present
Serve this dish in individual ramekins for a charming presentation when entertaining guests. Layer it in a trifle-style clear dish to show off all the gorgeous layers of cheese, bacon, and potatoes. Or try topping it with a crispy fried onion garnish for a Southern-inspired twist that will awe your crowd.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with foil or plastic wrap and store it in the refrigerator for up to four days. Leftovers taste fantastic as the flavors continue to meld, creating an even more comforting dish the next day.
Freezing
This Loaded Mashed Potato Casserole Recipe freezes beautifully. Place it in an airtight container or wrap the baking dish securely with foil and plastic wrap before freezing. It keeps well for up to three months—perfect for preparing ahead for busy weekdays or holiday celebrations.
Reheating
To bring leftovers back to life, thaw frozen casserole overnight in the fridge, then bake covered at 350°F until warmed through, about 25 to 30 minutes. For refrigerated leftovers, reheat in the microwave or oven until hot and cheesy, adding a sprinkle of fresh chives to refresh the flavor.
FAQs
Can I use Russet potatoes instead of Yukon Gold?
Absolutely! Russet potatoes create a fluffier texture and will still be delicious. Yukon Golds offer a creamier, buttery consistency, but swapping is perfectly fine based on what you have on hand.
Is it necessary to cook the bacon first?
Yes, pre-cooked bacon is essential for this recipe to ensure it crisps up and adds that smoky crunch without becoming chewy or soggy inside the casserole.
Can I make this casserole vegetarian?
Definitely! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for an earthy, savory boost to keep the dish flavorful and satisfying.
What can I substitute for sour cream?
You can use Greek yogurt or crème fraîche as tangy alternatives. They will keep the creamy texture while adding a lovely bite and richness to the potatoes.
Can this dish be made gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it an excellent choice for those avoiding gluten. Just make sure your seasoning blends and bacon are labeled gluten-free to be safe.
Final Thoughts
This Loaded Mashed Potato Casserole Recipe is the kind of dish that becomes a beloved staple in any home. It’s simple to make but delivers huge on flavor, texture, and comfort. Whether you’re feeding a crowd or just craving a cozy dinner, this casserole promises to bring smiles and full bellies every time. Go ahead, give it a try—your taste buds will thank you!
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Loaded Mashed Potato Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Loaded Mashed Potato Casserole is a comforting and crowd-pleasing side dish featuring creamy mashed Yukon Gold potatoes blended with butter, cream cheese, sour cream, and half-and-half, then loaded with cheddar cheese, crispy bacon, and fresh chives. Baked to perfection with a golden cheesy crust, it’s perfect for family dinners, potlucks, or holiday meals.
Ingredients
Potatoes and Seasonings
- 5 lbs. Yukon Gold potatoes (Russet and Idaho also work)
- 1 tbsp kosher salt (divided)
- 1½ tsp ground black pepper (divided)
- 1 tsp granulated onion
- ½ tsp garlic powder
Dairy
- ½ cup unsalted butter (room temperature, 1 stick)
- 4 oz. cream cheese (room temperature, ½ brick)
- 1 cup sour cream
- 1½ cups half-and-half or heavy cream (warmed slightly)
- 2 cups shredded cheddar cheese (divided)
Additional
- 1 lb. crumbled cooked bacon (divided)
- 2 tbsp chopped fresh chives (divided)
Instructions
- Prepare the Baking Dish: Spray a 9×13-inch casserole dish with nonstick spray and set aside to ensure easy removal of the casserole after baking.
- Cook the Potatoes: Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large Dutch oven and cover with 1 inch of water. Add 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp granulated onion, and ½ tsp garlic powder, stirring well. Bring to a boil over high heat, then reduce to low and simmer until the potatoes are fork tender, about 15 minutes.
- Drain and Dry Potatoes: Drain the cooked potatoes and return them to the empty, still-warm pot. Set over low heat for about 1 minute to evaporate excess moisture, ensuring extra creamy mashed potatoes.
- Mash and Mix: Mash the potatoes until smooth. Add the butter, cream cheese, sour cream, warmed half-and-half, and 1 cup of shredded cheddar cheese. Mix thoroughly until well combined. Stir in half of the crumbled bacon and 1 tablespoon chopped chives. Taste and adjust seasoning with additional kosher salt and black pepper if needed.
- Assemble the Casserole: Spread the mashed potato mixture evenly into the prepared 9×13-inch baking dish.
- Optional Refrigeration: At this point, the casserole can be baked immediately or covered and refrigerated for later use.
- Top and Bake: Before baking, sprinkle the remaining 1 cup of cheddar cheese and the rest of the bacon and chives evenly over the casserole. Bake uncovered in a preheated oven at 350°F (175°C) for 25-30 minutes, until the cheese is melted and golden brown on top.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy the creamy, cheesy, and flavorful loaded mashed potato casserole as a perfect side dish.
Notes
- Yukon Gold potatoes are preferred for their creamy texture, but Russet or Idaho potatoes work well too.
- Warm the half-and-half or cream slightly before adding to the potatoes for better incorporation.
- Make sure to dry the potatoes well to avoid watery mashed potatoes.
- To reduce sodium, adjust the amount of added salt and use low-sodium bacon if desired.
- This casserole can be prepared a day ahead and refrigerated; increase baking time slightly if baking straight from the fridge.
- For a vegetarian version, omit bacon and substitute with crispy fried onions or sautéed mushrooms.
