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Best Loaded Mashed Potato Casserole Recipe

A generous serving of loaded mashed potato casserole topped with melted cheddar cheese and crispy bacon bits.
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Make this easy cheesy baked potato casserole for a comforting side dish. This ultimate twice baked potato casserole is perfect for potlucks or holiday meals.

Ingredients

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  • 4 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked, crumbled bacon
  • 1/2 cup chopped green onions (chives for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. 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.
  3. Drain the potatoes well and return them to the hot pot to dry out for 1 minute over low heat, shaking occasionally.
  4. Remove the pot from the heat. Add the warm milk, butter, softened cream cheese, and sour cream. Mash until smooth. You can use a potato masher or an electric mixer on low speed.
  5. Stir in 1 1/2 cups of the shredded cheddar cheese, salt, and pepper until just combined. Do not overmix.
  6. Fold in the crumbled bacon.
  7. Spread the mashed potato mixture evenly into the prepared baking dish.
  8. Top the casserole evenly with the remaining 1/2 cup of shredded cheddar cheese.
  9. Bake for 25 to 30 minutes, or until the casserole is heated through and the cheese topping is melted and lightly golden brown.
  10. Remove from the oven and let it rest for 5 minutes before garnishing with chopped green onions. Serve hot.

Notes

  • To make this recipe ahead, assemble the casserole completely, cover it tightly with foil, and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • For freezing, assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding about 20 minutes to the total cook time.
  • You can substitute cream cheese with an equal amount of full-fat cottage cheese if you prefer a slightly lighter texture.

Nutrition

Find it online: https://kingscook.com/loaded-mashed-potato-casserole-recipe/