The creamiest, cheesiest mashed potatoes EVER! This easy to make LOADED POTATO CASSEROLE is topped with extra melty cheese, crispy bacon, and chives. The best part? You can make this dish ahead of time and then just pop it in the oven to heat back up! This dish will end up being the highlight of any meal!
All about this Mashed Potato Casserole…
This mashed potato casserole is melt in your mouth creamy and smooth, loaded up with tons of melty cheese, crunchy panko bread crumbs, topped with crisp salty bacon, and bits of chives for color and a pop of fresh flavor.
Here’s just some reasons why this will be your new favorite:
- Smooth & creamy
- Totally decadent
- Flavor & texture in every bite
- Buttery and cheesy mashed potatoes
- Salty crumbled bacon
- Easy to prepare
- The perfect side dish for Holiday meals
Ingredients:
Notes on some ingredients:
- Potatoes: this recipe calls for russet potatoes. Yukon gold potatoes would also be a good option.
- Cheese: mild cheddar cheese goes nicely with this casserole. However, you can substitute for any cheese of preference.
- Sour cream: adds a creaminess and a tang to the mashed potatoes.
How to Make (step-by-step):
- Step 1: Prepare the potatoes, peel, chop and boil until they are fork tender and easily mashed.
- Step 2: Add in the butter, sour cream and milk and mash until smooth and creamy. Season with garlic powder and salt to taste. Be careful not to over mash the potatoes to give them a gummy texture.
- Step 3 & 4: Add the cheese and stir to combine. This makes the entire dish extra cheesy.
- Step 5 & 6: Add the potatoes to a baking dish, top with the toasted panko. This gives a wonderful toasty taste, plus some added texture to the finished dish. Then top with additional shredded cheddar cheese. Bake this until warmed through and the cheese on top is melted.
- Step 7: Top with crumbled bacon and chives.
Expert Tips:
- Add toppings after baking. This ensures the bacon doesn’t burn and the chives stay nice and fresh to give a pop of flavor.
- Shred your own cheese. Cheese always melts better when shredded off the block, pre-shredded bagged cheese has preservatives added that can hinder the melting.
- Don’t overmix your potatoes, or they will have a gummy texture. Check out my post on making Perfect Mashed Potatoes for more tips and information.
FAQ’s:
Yes. Prepare this dish the day before, cook the potatoes and mash them, then add to the casserole dish. Cover and bake the next day and add all the toppings.
Russets are the standard potato used, however, Yukon Golds are another great option. Red potatoes could also be used.
Yes! This is an easy variation. Simply leave off the bacon or top with another favorite topping of your choice.
More Side Dish Recipes to Try:
- Cranberry Apple Stuffing
- Sweet Potato Casserole
- Perfect Mashed Potatoes
- Corn Casserole
- Homemade Green Bean Casserole
If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!
Mashed Potato Casserole
Ingredients
- 3 pounds russet potatoes
- water
- 7 tbsp butter
- ¾ cup sour cream
- ¼ cup milk
- ½ tsp garlic powder
- ¾ tsp salt
- 1 cup cheddar cheese, shredded
Topping
- ¼ cup panko
- 1 tbsp butter
- 2 tbsp chives, chopped
- 5 strips bacon , cooked
- ½ cup cheddar cheese, shredded
Instructions
- Peel and chop the potatoes. Add to a large pot. Cover with water and heat over high heat, boil the potatoes in the water about 20 minutes or until softened.
- Preheat the oven to 350 degrees F.
- Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Mix with a potato masher or for creamier potatoes use a hand or stand mixer.
- Add the shredded cheddar cheese and stir to combine.
- Spray a 2 quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
- In a small saucepan add the tablespoon of butter and the panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.
- Top with shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
- Top with bacon and chives. Serve warm and enjoy!
Video
Notes
- Potatoes: this recipe calls for russet potatoes. Yukon gold potatoes would also be a good option.
- Cheese: mild cheddar cheese goes nicely with this casserole. However, you can substitute for any cheese of preference.
- Vegetarian Option: leave off bacon, add another topping of choice if desired.
Nutrition
Recipe first published October 28, 2016. Updated November 12, 2021 with new images.
Photography done by the talented @KJandCompany.co
Thanks for sharing! How far ahead of time can I make it?
I was wondering if it’s ok if the cheddar cheese can be substituted with Mozzarella?
You can use mozzarella if you prefer. I find that it does melt differently though, it’s very stringy.
Can I make this ahead and freeze it or would it change the consistency dramatically? Anyone tried freezing it?
Can this be made with almond milk?
Yes it can! Just keep in mind that there is other dairy products in there with the butter and sour cream.
To make this even more delicious, replace sour cream with a package of softened cream cheese. So delicious, I have made it with instant potato flakes for a quick side dish.
Ranch dressing is also a delicious substitute for sour cream.
Your so patient with the the questions. I wonder how you keep from suggesting folks just read the recipe. It’s delicious by the way!
Thanks so much Sue!
OMG. Do people not read recipes. The questions that are being asked at ridiculous.
🙂
Delish! Easy
Thank you so much! Can’t wait to serve this during our thanksgiving dinner!!
Hi!
I would like to make this recipe using 10lbs of potatoes, how much of the ingredients should I use?
Hi Lucia! Just multiply all the ingredients by 3.3 to get the amounts that you should use for 10 lbs instead of 3 lbs of potatoes.
You can also replace the sour cream with 4-6 ounces of cream cheese. Continue as directed and Yummo! Best mashed taters you have ever eaten!
Hi! What if you aren’t a fan of Sour Cream?
Hi Michelle, you can’t taste the sour cream in the potatoes. If you just don’t want it mixed in there then you can leave it out. Add a bit more butter and milk to get the potatoes to the right consistency for you 🙂
My family loves when I make this. But I use Garlic instant potatoes.
So much easier and faster. Just put ingredients you like into potatoes.
Great recipe!
Such an easy twist! Thanks Denise 🙂
How long will this take to bake if made ahead of time?
Hi Miranda! If making it ahead of time I bake it covered with foil for about 30-35 minutes and then uncovered for another 15.
How long should I bake it for if making it ahead of time? I just did all steps except the baking and panko.
How long will this take to bake if made ahead of time?
How long do you bake the potatoes before you add the panko and cheese topping?
Hi Marsha, the potatoes don’t bake prior to adding the toppings. Once you mash the potatoes, add them to the baking dish, add the toppings, and then bake.
What temperature do you put oven on ?
Preheat the oven to 350 degrees.
How long do you leave the dish in the oven?
Top with the shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
I’m going to make this for Thanksgiving with my family on Saturday! I measured out 3 pounds of potatoes at the store and it ended up only being 3 potatoes. This doesn’t seem like enough to me but wanted to check with you first. About how many potatoes did you use for your recipe?
Hi Melanie! Yes, I used about 3 potatoes as well. It’s just enough to fill the casserole dish. You can of course use more if you need. I typically make 3 pounds of potatoes for my family of 6, and we have some leftovers. If you add more potatoes you will need to add more milk, butter, and sour cream to get the right consistency. Let me know if you have any more questions!
hi what would the measurments of milk, butter, sour cream be for a family of 12
For a family of 12, I would double the recipe. Which would be 6 pounds of potatoes, 1/2 cup of milk, 1 and 1/2 cup of sour cream, and 14 tablespoons of butter. Also keep in mind you will need to use a larger casserole dish than the 2 quart size the recipe calls for.
Would not recommend making this dish the night before. It was not creamy at all as when you first make it. Lesson learned.