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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.

Are you looking for more side dish recipes? You’ll love these Southern Cheese Grits, Easy Creamed Corn, and Autumn Apple Salad.

Round baking dish with baked mashed potato casserole, topped with melty cheese, crisp bacon and green chives.
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Why I Love This Recipe:

  • Family Favorite: This side dish makes an appearance for every Thanksgiving and Christmas meal in our home. 
  • Flavor & texture in every bite: Buttery and cheesy mashed potatoes, salty crumbled bacon, and crunchy toasted panko make this packed with flavor and texture in every bite.
  • Easy to Prepare: The option to make this the day before makes it the perfect side dish for Holiday meals. 

Ingredients:

Ingredients needed for mashed potato casserole laid on the counter.

Substitions:

  • 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. 

How To Make Mashed Potato Casserole:

How to make mashed potato casserole, boiled potatoes in a bowl, butter and sour cream added.

Peel and chop the potatoes. Add the potatoes to a large pot and cover with water. Heat over medium-high heat, bringing the water to a boil. Allow the potatoes to boil in the water for 15-20 minutes or until softened.

Drain the potatoes, add them back into the pot, and place them on the burner for 1-2 minutes to dry the excess moisture. Remove the potatoes from the heat and add the butter, sour cream, milk, garlic powder, and salt. Mix with a potato masher or use a hand or stand mixer. Be careful not to overmix since this can lead to a starchy and gummy texture.

Cheese being added to mashed potatoes then mixed and showing a smooth, creamy texture.

Add the cheese and stir to combine. Add the mashed potatoes to a baking dish and top with the toasted panko, which gives a beautiful, toasty taste and adds texture to the finished dish. Sprinkle with additional shredded cheddar cheese. Bake at 350 degrees F for 15 minutes until the cheese on top melts.

Preparing a casserole by spreading out mashed potatoes, topping with toasted panko and then shredded cheese.

After baking, top with crumbled bacon and chives after baking. This ensures the bacon doesn’t burn.

Toppings added to the mashed potato casserole after baking, showing melted cheese and crispy bacon with bits of fresh chives.

Make Ahead Instructions:

  • Make Ahead: Prepare the mashed casserole recipe according to directions, cover it, and store it in the refrigerator for 2-3 days. 
  • Freezer: Store in the freezer for up to 3 months. Thaw in the refrigerator overnight. 
  • Reheating: Cover and bake in the oven at 350 degrees F for 20-30 minutes until warmed. 
Dish of loaded potato casserole with servings removed by a spoon.

More Side Dish Recipes to Try:

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Mashed Potato Casserole

5 from 4 votes
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 10
Author: Serene
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.
Round baking dish with baked mashed potato casserole, topped with melty cheese, crisp bacon and green chives.
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Ingredients  

  • 3 pounds russet potatoes
  • water
  • 7 tbsp butter
  • ¼ cup sour cream
  • ½ 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.
Make Ahead Directions: Prepare this dish the day before, cook the potatoes and mash them according to the directions, add the cheese, then add to the casserole dish. Cover and bake the next day and add all the toppings. 
Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat covered in the oven until heated through or in the microwave. 
Freezing: store without toppings. Allow the mashed potatoes to cool in a prepared baking dish. Cover with plastic wrap and then cover with foil. Store in the freezer for up to 1 month. Thaw by removing to the refrigerator overnight. Bake at 350 degrees F until warmed through, then add toppings according to the recipe. 
 

Nutrition

Serving: 1 | Calories: 347kcal | Carbohydrates: 37g | Protein: 10g | Fat: 19g | Cholesterol: 42mg | Sodium: 353mg | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published October 28, 2016. Updated November 12, 2021 and November 2023.

Photography done by the talented @KJandCompany.co

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Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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5 from 4 votes

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44 Comments

  1. 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!

    Reply

    1. 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 🙂

      Reply

  3. 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!

    Reply

    1. 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.

      Reply

    1. 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.

      Reply

  10. 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?

    Reply

    1. 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!

      Reply

      2. 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.

      3. Would not recommend making this dish the night before. It was not creamy at all as when you first make it. Lesson learned.