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Ultimate Cheesy Loaded Mashed Potato Casserole

A spoonful of cheesy loaded mashed potatoes being lifted from a white dish, showing melted cheese pull and bacon bits.
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Make this creamy, indulgent mashed potato casserole packed with sharp cheddar cheese, crispy bacon, and fresh chives. This recipe guarantees fluffy potatoes and is perfect for holidays or large gatherings.

Ingredients

Scale
  • 5 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices bacon, cooked and crumbled
  • 1/4 cup green onions or chives, chopped, for mixing and topping

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes completely. Return them to the hot, empty pot over low heat for one minute, stirring constantly to dry them out slightly. This step helps prevent gummy potatoes.
  3. Remove the pot from the heat. Mash the potatoes using a potato masher or ricer for the fluffiest texture. Avoid over-mashing.
  4. In a small saucepan, warm the milk. Add the softened butter to the hot potatoes and mix until melted.
  5. Stir in the warm milk, sour cream, 1 cup of shredded cheddar cheese, salt, and pepper until the mixture is smooth and creamy.
  6. Fold in most of the crumbled bacon and chopped green onions, reserving some for the topping.
  7. Transfer the mixture to a 9×13 inch baking dish. Spread evenly.
  8. Top the casserole with the remaining 1/2 cup of shredded cheddar cheese and the reserved bacon and green onions.
  9. Bake in a preheated oven at 375 degrees Fahrenheit for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • For the creamiest texture, use a potato ricer instead of an electric mixer.
  • You can prepare this entire casserole, cover it, and refrigerate it up to 24 hours ahead of time. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you want appetizer-style portions, you can scoop the mixture into mini muffin tins, top with cheese, and bake until set to create Loaded Mashed Potato Bites.

Nutrition

Find it online: https://cookincorner.com/loaded-mashed-potatoes-casserole-recipe/