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Ultimate Loaded Mashed Potato Casserole: Cheesy, Bacon-Packed Comfort Food

A thick, square slice of creamy potato casserole topped with melted cheddar cheese, bacon bits, and fresh chives.
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Make this Ultimate Loaded Mashed Potato Casserole for a rich, creamy, and cheesy side dish perfect for holidays or weeknight dinners. It features sharp cheddar cheese and savory bacon for maximum comfort.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 4 slices bacon, cooked and crumbled
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh chives, for garnish

Instructions

  1. Preheat your oven to 375°F. 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. Return them to the hot pot over low heat for one minute to dry out any remaining moisture.
  4. Remove the pot from the heat. Mash the potatoes until mostly smooth.
  5. In a small saucepan, heat the milk and butter together until the butter is melted. Do not boil.
  6. Add the warm milk and butter mixture to the mashed potatoes. Mix until just combined.
  7. Stir in the sour cream, 1 cup of shredded cheddar cheese, crumbled bacon, beaten eggs, salt, and pepper. Mix until the ingredients are incorporated. Do not overmix.
  8. Spread the potato mixture evenly into the prepared baking dish.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  10. Bake for 25 to 30 minutes, or until the casserole is heated through and the cheese topping is melted and lightly golden brown.
  11. Let the casserole rest for 5 minutes before serving. Garnish with fresh chives.

Notes

  • For a make-ahead option, prepare the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • Use a potato ricer for the smoothest, silkiest texture in your mashed potatoes.
  • If you prefer a crispier topping, place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.

Nutrition

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