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.
These mashed potatoes have all the flavors of a fully loaded baked potato in the form of an easy to make casserole. I serve this dish every year for the holidays and it always gets rave reviews! Serve your casserole along with other Thanksgiving recipes such as roasted turkey breast, candied sweet potatoes and Southern cornbread dressing.
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.
Table of Contents
Mashed Potato Casserole Ingredients
To make this recipe, you will need Russet potatoes, milk, butter, sour cream, kosher salt, black pepper, cheddar cheese, bacon, chives and parsley.
How Do You Make Mashed Potato Casserole?
Bring a large pot of water to a boil and add salt. Cook the potatoes in the boiling water until they are tender. Drain the potatoes and return them to the pot. Add milk, butter, sour cream, cheese and salt and pepper to taste. Use an electric mixer or potato masher to blend everything together. Preheat the oven and grease a casserole dish. Spread the potatoes into the prepared dish, and top with the rest of the cheese. Cover the pan with aluminum foil and bake. Uncover the pan, then add the bacon and bake until the cheese is bubbly. Add a sprinkle of chives and parsley, then serve and enjoy.
Tips For The Perfect Dish
- For extra smooth potatoes, use a potato ricer to smash the potatoes before you add them back to the pot. Never use a food processor to make mashed potatoes, as they will turn gummy.
- I recommend using freshly shredded cheddar cheese. The bagged kind at the grocery store is often coated with preservatives and anti caking agents and does not melt as well.
- Watch your casserole carefully during the last part of the baking time to make sure your bacon doesn’t get overly brown.
- This recipe can be prepared up to one day before you plan to serve it. Prepare the mashed potato mixture and place them in the baking dish with the cheese on top. Cover with aluminum foil and refrigerate until you’re ready to bake the casserole.
Quick Tip
Leftovers will stay fresh in an airtight container for up to 3 days.
Recipe FAQs
It is preferable to boil potatoes for mashed potatoes. The potatoes cook quicker in boiling water, especially when they’re cut into smaller pieces. They also get seasoned by the salt in the water, which makes for a more flavorful final product.
You can make mashed potatoes ahead of time. Simply prepare the potatoes, then place them in an airtight container or baking dish. When you’re ready to eat, microwave the potatoes until hot or bake them covered in the oven.
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Flavor Variations
While this recipe is delicious as-is, you can customize some of the ingredients to suit your tastes.
- Potatoes: No Russet potatoes on hand? Yukon Gold potatoes will also work well.
- Cheese: Swap out the cheddar for other varieties such as colby jack, mozzarella, fontina or Monterey Jack.
- Flavorings: You can add other ingredients to the mashed potatoes such as fresh garlic, jalapeno, smoked paprika, onion powder or cream cheese.
These mashed potatoes are on our table for every holiday, and there are never any leftovers. You definitely can’t argue with that kind of success!
More Great Potato Dishes
Grilled Potatoes in Foil
40 mins
Bacon Wrapped Potato Wedges
40 mins
Baked Potato Wedges
40 mins
Sweet Potato Casserole with Marshmallows
1 hr 50 mins
Loaded Mashed Potato Casserole Video
Loaded Mashed Potato Casserole
Ingredients
- 3 pounds Russet potatoes peeled and cut into 1 and 1/2 inch pieces
- 3/4 cup milk (I used 1%)
- 4 tablespoons butter melted
- 1 cup sour cream
- kosher salt and pepper to taste
- 1 2/3 cups 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, then place them back in the pot.
- Add to the pot the milk, butter, sour cream, and salt and pepper to taste. Mash the potatoes with a potato masher or electric mixer. Stir in 1 cup of the cheddar cheese.
- Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch square pan or 2 quart casserole dish 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.
Notes
- For extra smooth potatoes, use a potato ricer to smash the potatoes before you add them back to the pot. Never use a food processor to make mashed potatoes, as they will turn gummy.
- I recommend using freshly shredded cheddar cheese. The bagged kind at the grocery store is often coated with preservatives and anti caking agents and does not melt as well.
- This casserole can be prepared up to one day before you plan to serve it.
This was a great recipe. The only comment I got about it was “more cheese”. Considering that the recipe calls for personal touches the recipe is still top now notch.
This was like an entree! Great dish and taste. Nice to have something even the kids will eat.
Hello!! Im going to make this on Saturday and i will leave a review but quick question. I will be using russet potatoes so how many do i need since this recipe calls for 3lbs
Russet potatoes come in all different sizes which is why it’s listed as a weight, I’ve seen them range from 6 ounces to almost a pound each! I’d use the scale at the grocery store to get to 3 pounds, or if you have a 5 lb bag use a little more than half the bag.
How many potatoes is 3 lbs
It really depends on the size of your potatoes!
This a super great recipe! Perfect for small families. I will do this recipe again and again with the different ways to customized them! We loved them, my husband said, “this is a keeper”!
What temperature should the sour cream and milk be?
Thanks!
It doesn’t really matter for this recipe!
Can I leave out the sour cream?
I wouldn’t omit it without adding another creamy element instead such as cream cheese or even 1/2 cup of heavy cream!
I substituted Greek yogurt instead and it came out delicious 😋
So good. I use Yukon gold potatoes and I added shrimp and crab meat to it to make it a seafood mash!!!
I haven’t made the recipe yet. I plan on using it Thanksgiving.
May I suggest, if you’re starting with the casserole prepped ahead and in the fridge, that you put it in a cold oven. This will gradually heat the dish and reduce the risk of cracking/breaking.
Thanks for posting this recipe. It sounds DEE-LISH- OUS!
Made this for my husband on 4th of July with smoked ribs and BBQ corn super Good!!
Can you use red potatoes with the skin still on?!
Yes that’s fine!
WE LOVED THIS!!! I cooked a 5 lb bag of russet potatoes and added a packet of Hidden Valley Ranch Dressing Mix to this recipe. IT WAS DELICIOUS!!! I will definitely cook this again.
If I wanted to add cream cheese, would I add 1/2 the sour cream and add the cream cheese? Bake as per the instructions. Thank you!
Yes that will work!
Thank you!!
Tried this recipe tonight and everyone loved it. Fresh outlook on classic mashed potatoes. I was looking for something new and this fit the bill.
Your recipe says to “put them on a 9” pan. “ I’m hoping 9X13? ! Need a big recipe!
It’s 9 inch square but you can double the recipe for a 9″x13″ pan!
I’ve made this recipe several times and it is ALWAYS a hit! However, can I double it for a larger crowd? Anything special that I need to do? Thank you!
Yes you can double it! Just adjust the number of servings in the recipe and it will automatically calculate the amount of ingredients that you need!
I made this for dinner tonight. The only thing I did differently was I added some of the chopped chives into the potato mixture. My daughters raved about this recipe. It is definitely a keeper. It will be a family favorite.
oh my had christmas dinner today at my house and was looking for a receipe for potoato’s and found this. This turned out delicious and everybody raved about it. Thanks you
So glad you enjoyed it, thanks for reporting back!
Is the calorie info per serving or for the whole dish?
Per serving!
We love mashed potatoes and this recipe looks perfect for my family!
Mashed potatoes are so perfect for any dish and occasion. Having them with a favorite topping is so awesome!
This is going to be an instant hit with the whole family! I mean, who doesn’t have a deep lover affair with mashed potatoes?
This looks mouthwatering amazing! My family loves loaded baked potatoes Turning it into a casserole would be heaven!