Loaded Mashed Potato Casserole
A creamy, cheesy casserole layered with buttery whipped potatoes, crisp bacon, scallions, and melty cheese. This comforting side dish turns classic loaded mashed potatoes into a crowd-pleasing oven-baked casserole perfect for weeknights, holidays, or potlucks.
Ingredients
- 3 lb russet potatoes
- 1 cup whole milk
- 1/2 cup unsalted butter
- 4 oz cream cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup sharp cheddar cheese
- 4 slices bacon
- 3 tbsp chopped chives or scallions
- 1/2 tsp garlic powder
- 1/4 cup sour cream
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Scrub the potatoes and cut into uniform chunks for even cooking.
- Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are tender and easily pierced with a fork, about 15–20 minutes.
- While the potatoes cook, crisp the bacon in a skillet over medium heat. Drain on paper towels and crumble when cool. Reserve a tablespoon of bacon fat if you like to add a smoky note to the mash.
- Drain the potatoes well and return them to the hot pot. Add butter, cream cheese, sour cream, milk, garlic powder, salt, and pepper. Mash using a potato masher or ricer until smooth and creamy. Taste and adjust seasoning.
- Fold in half of the crumbled bacon and half of the chopped chives into the mashed potatoes, reserving the rest for the topping.
- Spoon the mashed potatoes into a lightly greased 9x13-inch baking dish, smoothing the top. Sprinkle the shredded cheddar evenly over the surface, then top with remaining bacon and chives.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly and the edges are golden. For a deeper golden top, broil for 1–2 minutes, watching carefully to avoid burning.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with extra chives and a drizzle of reserved bacon fat or olive oil if desired.