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spoon digging into loaded mashed potato casserole

Loaded Mashed Potato Casserole (Make Ahead)

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 people
Calories: 668kcal
Level up your side dish game with this delicious loaded mashed potato casserole. Creamy and rich, they are easy to make ahead of time, making them a great option of Thanksgiving and the holidays.
Print Recipe


  • 5 pounds Yukon Gold potatoes
  • 1 tablespoon kosher salt divided
  • teaspoons ground black pepper divided
  • 1 teaspoon granulated onion
  • ½ teaspoon garlic powder
  • ½ cup unsalted butter room temperature (1 stick)
  • 4 ounces cream cheese room temperature (½ brick)
  • 1 cup sour cream
  • cups half-and-half or heavy cream warmed slightly
  • 2 cups shredded Cheddar cheese divided
  • 1 pound bacon cooked crisp and crumbled, divided
  • 2 tablespoons chopped fresh chives divided


  • Spray a 9x13-inch casserole dish with nonstick spray. Set aside.
  • Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large Dutch oven and cover with 1-inch water. Add 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon granulated onion, and ½ teaspoon garlic powder; stir well. Set over high heat and bring to a boil, then reduce heat to low and simmer until potatoes are fork tender, about 15 minutes.
    5 pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1½ teaspoons ground black pepper, 1 teaspoon granulated onion, ½ teaspoon garlic powder
  • Drain the potatoes and return to the empty, still hot pot. Set the pot over low heat to boil off excess moisture from the potatoes – this should take just about 1 minute.
  • Mash the potatoes, then and add the butter, cream cheese, sour cream, half-and-half, and 1 cup cheese. Stir well. Add half of the bacon and 1 tablespoon chopped chives. Stir well. Taste and, if needed, season with additional kosher salt and black pepper.
    ½ cup unsalted butter, 4 ounces cream cheese, 1½ cups half-and-half or heavy cream, 2 cups shredded Cheddar cheese, 1 pound bacon, 2 tablespoons chopped fresh chives, 1 cup sour cream
  • Spread the mashed potatoes into the prepared baking dish.
  • At this point, the potatoes can be cooked immediately or refrigerated up to 2 days.

If baking immediately...

  • ...adjust the oven rack to the middle position and preheat oven to 350°F. Cover the pan tightly with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until heated through. Sprinkle with the remaining 1 cup of cheese and bake just until the cheese melts. Remove from the oven and top with reserved bacon and chives. Serve.

If making ahead...

  • ...cover tightly with plastic wrap and refrigerate for up to 2 days. Remove from the fridge 30 minutes before cooking.
  • When ready to cook, adjust the oven rack to the middle position and preheat oven to 350°F. Remove the plastic wrap and cover tightly with foil.
  • Bake 30 minutes at 350°F, then remove the foil. Continue baking for 20-30 minutes, or until heated through. Add the reserved shredded cheese and cook just until the cheese melts. Remove from oven and top with reserved bacon and chives. Serve and enjoy!



  • Boil the potatoes until they are fork tender and boil off any excess moisture.
  • Use starchy potatoes like Yukon Gold or Russet for the best mashed potatoes.
  • If making ahead of time, let the potatoes cool completely before storing.
  • Leftovers will keep well for 3 to 4 days and can be reheated in the oven.


Calories: 668kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 1732mg | Potassium: 1319mg | Fiber: 5g | Sugar: 5g | Vitamin A: 837IU | Vitamin C: 46mg | Calcium: 300mg | Iron: 2mg