This make ahead loaded mashed potato casserole is full of bacon, cheese, sour cream and chives – it’s the perfect no-fuss side dish for a holiday meal.
In my family I am always put on mashed potato duty. I’ve made them so many times that I have it down to an exact science. But sometimes I want something a little more interesting than your standard mashed potatoes. This loaded mashed potato casserole jazzes up plain potatoes by adding everyone’s favorite baked potato toppings to the mix. Best of all, you can make the entire casserole a day in advance and just pop it in the oven to bake before it’s time to eat.
MY LATEST VIDEOSThe base of this casserole is sour cream mashed potatoes. Everyone seems to have preferences in terms of how they mash their spuds – some people like it chunky, others like it smooth. I prefer a smoother potato and I use a ricer to make sure there are no lumps left behind. If you don’t have a ricer, not a problem – this recipe also works with a traditional potato masher or you can even use your mixer (but never the food processor)!
I added cheddar cheese to the mashed potatoes, because no one ever complained about too much cheese! I finished the dish off with more cheese, plenty of bacon and fresh herbs.
Whether it’s for a special occasion or a busy weeknight this loaded mashed potato casserole is a real crowd pleaser. It’s a great way to elevate mashed potatoes from an ordinary side dish to something extra special without a lot of effort!
Loaded Mashed Potato Casserole
Ingredients
- 3 pounds of russet potatoes , peeled and cut into 1 and 1/2 inch pieces
- 3/4 cup of milk (I used 1%)
- 4 tablespoons of butter , melted
- 1 cup of sour cream
- kosher salt and pepper to taste
- 1 2/3 cups of shredded cheddar cheese , divided use
- 1/2 cup crumbled cooked bacon
- 1/4 cup finely chopped chives
- 2 tablespoons finely chopped parsley
- Cooking spray
Instructions
- Bring a large pot of water to a boil; add 2 tablespoons of salt. Place the potatoes in the pot and boil for 15-20 minutes or until potatoes are tender.
- Drain the potatoes. Run the potatoes through the ricer and transfer them back to the pot. Alternatively you can skip the ricing step and simply mash the potatoes with a potato masher or mixer. Stir in the milk, butter, sour cream and then add salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
- Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch pan coated with cooking spray. Top with remaining 2/3 cup of cheddar cheese. Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon; bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through. Sprinkle the chives and parsley over the top and serve immediately.
Recipe Notes
Make Ahead: Place the prepared mashed potatoes in the baking pan and top with cheese. Cover and place in the fridge for up to 24 hours. Proceed with the rest of the recipe instructions when you're ready to bake it.
Jess @ What Jessica Baked Next says
This potato casserole looks delicious! Super comforting! Love the cheddar and bacon! Yum – cannot wait to try the recipe. 🙂
Kristen @ A Mind Full Mom says
I would be totally putting you on mashed potato duty at my house if you brought this–YUM!!
Carina says
Lovely and filling, great for little ones in this cold weather!
Marye says
This looks like mashed potato heaven, so yummy!
Chrisy @ Homemade Hooplah says
I am so in love with this. When I was planning our Thanksgiving dinner, my mother looked at me and said, “What, no potatoes?” I have a feeling she’s going to want to make this recipe when she sees it 😀
Dini @ The Flavor Bender says
There is nothing better than Potatoes and Bacon together!! I love this! I might make this just because I want to eat a big bowl of it! Pinned for later! 🙂
Nutmeg Nanny says
Holy deliciousness! LOVE this!
Sabrina @ Dinner, then Dessert says
I love cheese and bacon on mashed potatoes! Thanks for the recipe!
@NinjaPrincess1997 says
Bacon, cheese, and mashed potatoes a match made in heaven
Hannah says
Would this freeze well? Looking for some hearty sides I can make ahead and freeze to survive this cold Canadian winter!
Sara says
I have never tried freezing it, I think you could though!
Vickie says
I would try freezing a small amount of the leftovers first before freeing the whole thing as a “make ahead” dish. I’m afraid freezing the milk and sour cream will affect the texture–and not in a good way! It might not, but better safe than sorry. And throwing out something this good would just be too sad. Let us know.
Grace says
It is safe to hold non meat items for 5 days before needing to freeze for safety reasons. It would be a great make ahead dish for a holiday meal.
Supriya Kuttty says
This potato casserole looks sooo delicious & the match of these things made in heaven. Thanks for sharing this amazing recipe with all of us. Looking forward to more recipes like this. Best wishes for your future recipes. Regards.