Cheesy Bacon Loaded Mashed Potato Casserole Recipe

Loaded mashed potato casserole turns classic mashed potatoes into a make-ahead, crowd-pleasing casserole. This version is rich and cheesy, with the ideal balance of bacon and either sour cream or cream cheese. Recipe includes a how-to video.

Dish of loaded mashed potato casserole with one serving missing.

Why You’ll Love This Recipe

Loaded with favorite mix-ins. Choose sour cream or cream cheese, then add bacon, shredded cheddar, and a sprinkle of chives or scallions for bright flavor and color.
Quick to assemble. About 15 minutes of hands-on time and ready in under an hour, most of which is passive baking time.
Make-ahead friendly. You can prepare this casserole up to two days before baking — perfect for holidays and busy evenings.
Portable and versatile. Easy to transport, it’s an excellent side for Thanksgiving, potlucks, or any family meal.

Mashed potatoes often steal the show at holiday meals, and this loaded casserole is an elevated, easier-to-serve version of your favorite comfort food. Creamy potatoes mixed with cheese, bacon, and a hint of garlic make a decadent side that’s simple to pull together.

You’ll be serving cheesy, bacon-topped goodness in about an hour — most of that time is oven time. Let’s get started.

What You Need

Overhead view of ingredients including potatoes, cheese, bacon, and more.

Potatoes. Russet or gold potatoes both work. Russets give a fluffier texture; peel before chopping unless using thin-skinned varieties you prefer unpeeled.
Cheese. Sharp cheddar is classic, but use Colby Jack or your favorite. Freshly shredded cheese melts best, though pre-shredded works in a pinch.
Milk. Whole milk gives the creamiest results. If you use a non-dairy milk, you may need a bit more to reach the desired consistency.
Sour cream or cream cheese. Either adds creaminess—sour cream has a milder tang while cream cheese yields a richer, thicker mash. Choose based on preference.
Garlic. Use one pressed clove (or two if small) for gentle garlic flavor.

SAM’S TIP: Finish with 1–2 tablespoons of fresh chives or scallions for color and a bright onion note.

This overview explains the main ingredients and why they’re used. The full ingredient amounts and step-by-step instructions appear in the recipe card below.

How to Make Mashed Potato Casserole

The photos and notes below are visual guides to accompany the recipe card. For exact measurements and the full recipe, see the recipe section further down.

Two photos showing potatoes being cut and boiled.

Prep the potatoes. Peel if desired, then cut into roughly even 1–1½ inch pieces so they cook uniformly. Rinse under cold water to remove excess starch.
Boil until tender. Place potatoes in a pot, cover with water, add a generous pinch of salt, and boil until fork-tender. Drain well and return to the warm pot to let excess moisture evaporate briefly.

Four photos showing a loaded mashed potato casserole being prepared.

Mash the potatoes. Add milk, butter, your choice of sour cream or cream cheese, pressed garlic, salt, and pepper. Mash to your preferred texture — a ricer yields the smoothest result, a masher gives a little more texture. Fold in about one cup of shredded cheddar.
Assemble in a baking dish. Spread the mashed potatoes into a lightly buttered 2–2.5 quart (11×7″) casserole dish.
Top and bake. Sprinkle the remaining cheese over the potatoes, add crumbled cooked bacon, and cover with foil (lightly butter the foil to prevent sticking). Bake covered at 375°F (190°C) for 20 minutes, then remove the foil and bake another 15–20 minutes until the cheese is melted and bubbly.
Garnish and serve. Scatter chopped chives or sliced scallions on top and serve warm.

SAM’S TIP: Lightly butter the underside of the foil before covering the dish — buttered-side-down helps keep cheese from sticking to the foil.

Overhead view of a casserole made with mashed potatoes, cheese, bacon, and chives.

Frequently Asked Questions

What kind of potato is best for this recipe?

Russets are my go-to for fluffy, starchy mashed potatoes, but yellow, gold, or red potatoes will work well. If you use thin-skinned potatoes like gold or red, you can leave the skins on if you prefer.

What size baking dish should I use?

An 11×7″ (2–2.5 qt) casserole dish works well. A round pan is usually deeper and may need extra oven time. A 9×13″ pan will yield a thinner casserole that heats faster — start checking a few minutes earlier.

Can I use pre-made mashed potatoes?

You can, but homemade mashed potatoes will give the best flavor and texture. Using pre-made will save time but may change the final result.

Spoon scooping a serving of mashed potato casserole out of a dish.

If you enjoy mashed potatoes, try a shepherd’s pie next for another comforting, savory meal.

Enjoy!

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5 from 2 votes

Loaded Mashed Potato Casserole

Loaded mashed potato casserole transforms your favorite potatoes into a make-ahead friendly casserole. This version is cheesy with the right amount of bacon and sour cream or cream cheese.

Recipe includes a how-to video.

Prep: 15 minutes

Cook: 45 minutes

Total: 1 hour

Servings: 8 servings

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Equipment

Potato masher
2–2.5 qt casserole dish (11×7″)
Mixing bowls

Ingredients

3 lbs (1.3 kg) russet or gold potatoes
⅔ cup (157 ml) whole milk
½ cup (113 g) unsalted butter
½ cup (120 g) sour cream — OR 3 oz (85 g) cream cheese, cut into pieces
1 clove garlic, pressed
1 teaspoon table salt
½ teaspoon fresh cracked black pepper
6 oz (170 g) shredded cheddar cheese, divided
½ cup (60 g) crumbled bacon (about 6 slices cooked)
Chives or scallions, for topping

Instructions

Preheat oven to 375°F (190°C).
Peel and cut potatoes into 1½” (4 cm) pieces. Rinse in a colander under cold water for about a minute.
Place potatoes in a large pot, cover with at least 1″ of water, and generously salt. Bring to a boil over high heat and cook until fork-tender. Drain, return potatoes to the pot, and let sit a minute to evaporate excess moisture.
Add milk, butter, sour cream or cream cheese, pressed garlic, salt, and pepper. Mash until you reach your desired consistency and stir well.
Stir in 1 cup (4 oz) of shredded cheddar until incorporated.
Spread the mashed potatoes into a 2–2.5 qt casserole dish. Top with the remaining ½ cup (2 oz) shredded cheddar and crumbled bacon.
Lightly butter a large piece of foil and cover the casserole (buttered side down). Bake on the center rack at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 15–20 minutes until cheese is melted and bubbly.
Remove from oven, top with chopped chives or sliced scallions, and serve warm.

Notes

Sour cream vs cream cheese

Both work well. Cream cheese yields a richer, thicker mash; sour cream is milder and often preferred when serving a crowd.

Baking dish

An 11×7″ (2–2.5 qt) dish is ideal. If you use a deeper round pan, it may need more oven time. A 9×13″ pan produces a thinner casserole that heats faster—check a few minutes sooner.

Storing

Refrigerate tightly covered for up to 4 days.

Make-ahead

Assemble through the step before baking, cover tightly with plastic wrap, and refrigerate up to 2 days. When ready to bake, remove plastic wrap, cover with lightly buttered foil, bring to room temperature while the oven heats, and bake covered 30–40 minutes at 350°F, then uncover and bake 15–20 minutes until heated through and bubbly.

Freezing

Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating covered in a 350°F (175°C) oven for about 30 minutes, or until heated through.