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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: 669kcal
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

Ingredients

  • 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 softened (1 stick)
  • 4 ounces package cream cheese softened
  • 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

Instructions

  • Spray a 9x13-inch casserole dish with nonstick cooking spray.
  • Peel the potatoes and cut into 1-inch cubes. Place the potatoes in a large Dutch oven and cover by 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, reduce heat to low and simmer until potatoes are fork tender, about 15 minutes.
  • 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, and add 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.
  • Spread the mashed potatoes into the baking dish.
  • At this point, the potatoes can be cooked immediately or refrigerated up to two days.
  • If baking immediately, adjust oven rack to middle position and preheat oven to 350°F. Cover tightly with foil and cook 15 minutes. Remove foil, and bake another 10-15 minutes until heated through. Sprinkle with remaining 1-cup cheese and bake just until cheese melts. Remove from oven and top with reserved bacon and chives. Serve.
  • If making ahead, cover tightly with plastic wrap and refrigerate up to 2 days. Remove from the fridge 30 minutes before cooking.
  • When ready to cook, adjust oven rack to 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 20-30 minutes or until heated through. Add reserved shredded cheese and cook just until cheese melts. Remove from oven and top with reserved bacon and chives. Serve, and…
  • Enjoy!

Notes

  • 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.

Nutrition

Calories: 669kcal | Carbohydrates: 44g | Protein: 18g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 116mg | Sodium: 1223mg | Potassium: 1166mg | Fiber: 5g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 46mg | Calcium: 271mg | Iron: 2mg