Loaded Mashed Potato Casserole

Mashed potato casserole in a baking dish after baking ready to serve.

5 from 5 votes

Easy to make and full of flavor, this mashed potato casserole has all the flavors of a loaded baked potato! It can be made ahead of time, making it perfect for a holiday side dish or even a busy weeknight.

Prep Time30

Cook Time30

Total Time1

Course: Holiday, Side Dish

Cuisine: American

Servings:

Calories: 249kcal

Author: Dawn

Equipment

2.5 quart casserole dish

Ingredients

2½ pounds potatoes see notes if using already mashed potatoes
5 Tablespoons butter unsalted recommended
⅓ cup milk whole, 2%, 1% or skim is ok
¼ cup sour cream regular or light is ok
4 ounces cream cheese cut into cubes
1 cup shredded cheese divided in half, see notes
4 teaspoons chives dried or 2 Tablespoons fresh
1 teaspoon parsley dried or 2 teaspoons fresh
½ teaspoon garlic powder
½ teaspoon salt see notes
¼ teaspoon black pepper
¼ cup bacon pieces can use store bought real bacon pieces

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Instructions

Preheat oven to 375° Fahrenheit.
Peel and cut the potatoes into even sized chunks. The smaller, the faster they will boil. Place into a pot of water and bring to a boil. Cook until they are fork tender. Drain.
Pour the drained potatoes, butter, milk, sour cream, cream cheese, half of the shredded cheese, chives, parsley, garlic, salt and pepper into a mixing bowl.
Using a mixer (hand or stand mixer), mix until it completely mixed and a creamy texture.
Evenly spread the potato mix into a casserole dish - 2.5 or 3 quart is best. Top with remaining shredded cheese and bacon pieces.
Bake for about 25-30 minutes, until it is heated through and the cheese is melted nicely.
Enjoy!

Notes

Nutritional values are estimated and so are serving sizes.

For the potatoes - I recommend russet potatoes for anytime you are making mashed potatoes, including in this casserole. They are less waxy. But you can use your favorite if you prefer.

For leftover mashed potatoes - If using leftover mashed potatoes, be sure to remove the cream cheese and soften at room temperature. You will want to use about 4-5 cups of mashed potatoes or you can adjust the amount of other ingredients as needed. Cream the cream cheese first and then add the potatoes, sour cream, cheese and spices. Also you can leave the milk and butter out if your potatoes are already mashed. You will cover the casserole and bake for about 10 minutes before removing foil and continue baking for about 20-30 minutes. Be sure it is heated through and the cheese is melted.

For the cheese - We use 4 cheese Mexican shredded cheese, but you can use your favorite. I do recommend using cheddar or a cheddar mix, but you can use whichever one you like best.

For the salt - Adjust salt to taste. If using salted butter, use less salt or even leave out. Many ingredients have sodium in the casserole so you may want to add less.

Nutrition