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Loaded Mashed Potato Casserole

Loaded mashed potato casserole combines creamy mashed russet potatoes with sharp cheddar and crisp bacon in a baked 9x13-inch dish. Green onions add a fresh finish after the casserole rests for 10 minutes.
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Prep Time 20 minutes
Cook Time 56 minutes
resting 10 minutes
Total Time 1 hour 26 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Make the potatoes
  • 5 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 0.5 cup unsalted butter divided
  • 1 block (8 oz) cream cheese softened
  • 1 cup sour cream
  • 0.5 cup whole milk warmed
  • 0.5 tsp black pepper
For the topping
  • 8 oz bacon
  • 2 cups sharp cheddar cheese shredded
  • 0.33 cup green onions thinly sliced

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the potatoes
  1. Preheat the oven to 350°F.
  2. Put the potatoes in an 8-quart pot and cover with cold water by 1 inch; add 1 tablespoon salt. Bring to a boil, reduce the heat, and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes and return them to the pot.
  4. Grease a 9x13-inch baking dish with 1 tablespoon butter.
  5. Mash the potatoes with the remaining butter and cream cheese; stir in the sour cream, warm milk, remaining 1 teaspoon salt, and pepper.
Cook the topping
  1. Cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
Assemble and bake
  1. Spread the mashed potatoes in the prepared baking dish.
  2. Top the potatoes evenly with the cheddar and crumbled bacon.
  3. Bake for 25–30 minutes, until hot in the center and the cheese is melted.
  4. Sprinkle with the green onions.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest texture, mash the potatoes while hot. Refrigerate leftovers for 3–4 days; freezer storage is possible, though the texture may soften after thawing. For a lactose-free variation, use lactose-free cream cheese, sour cream, milk, and cheddar.