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Ultimate Loaded Mashed Potato Casserole

A close-up of a slice of creamy mashed potato casserole topped with melted cheddar cheese, bacon bits, and chives.
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This recipe creates a creamy, cheesy mashed potato casserole loaded with bacon and green onions. It is a comforting side dish perfect for holidays or family dinners and can be prepared ahead of time.

Ingredients

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  • 5 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices bacon, cooked and crumbled
  • 4 green onions, sliced
  • 1/2 cup shredded cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes well and return them to the hot pot. Let them sit for 2 minutes to allow excess moisture to evaporate.
  4. Add the milk and butter to the potatoes. Mash until smooth.
  5. Beat in the cream cheese, sour cream, 1 1/2 cups of the cheddar cheese, salt, and pepper until the mixture is creamy.
  6. Gently fold in the crumbled bacon and most of the sliced green onions, reserving some for garnish.
  7. Spread the potato mixture evenly into the prepared baking dish.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  9. Bake for 20 to 25 minutes, or until the casserole is heated through and the cheese topping is bubbly and lightly golden.
  10. Garnish with the reserved green onions before serving.

Notes

  • For make-ahead preparation, assemble the casserole completely, cover it, and refrigerate for up to 2 days. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute turkey bacon for regular bacon if desired.
  • If you prefer a twice baked potato casserole style, you can bake the potatoes whole, scoop out the flesh, mix the ingredients, and return the mixture to the potato skins before baking.

Nutrition

Find it online: https://yumdrizzle.com/mashed-potato-casserole-ultimate-loaded-recipe/