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Ultimate Loaded Mashed Potato Casserole

A fork lifts a generous serving of loaded mashed potato casserole topped with melted cheddar and bacon bits.
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This recipe delivers a creamy, cheesy mashed potato casserole loaded with bacon and green onions. It is an easy comfort food side dish perfect for holidays or family dinners.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover with water. Add a pinch of salt. 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 one minute over low heat, shaking occasionally.
  4. Remove the pot from the heat. Add the milk and butter. Mash the potatoes until mostly smooth.
  5. Add the softened cream cheese, sour cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Beat with an electric mixer on medium speed until the mixture is creamy and well combined. Do not overmix.
  6. Fold in 1 1/2 cups of the shredded cheddar cheese, the crumbled bacon, and half of the chopped green onions.
  7. Spread the potato mixture evenly into the prepared baking dish.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  9. Bake for 20 to 25 minutes, or until the casserole is heated through and the cheese topping is bubbly and lightly golden.
  10. Remove from the oven and let it rest for 5 minutes. Garnish with the remaining green onions before serving.

Notes

  • For a make-ahead option, prepare the casserole through step 6, cover tightly, and refrigerate for up to 2 days. Before baking, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the baking time if needed.
  • You can substitute turkey bacon for regular bacon if desired.
  • If you prefer a smoother texture, use a potato ricer instead of mashing by hand or with a mixer.

Nutrition

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