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Ultimate Cheesy Loaded Mashed Potato Casserole

A generous serving of loaded mashed potatoes topped with melted cheddar cheese, crispy bacon bits, and fresh green onions.
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Make this ultimate comfort food: a creamy, cheesy mashed potato casserole loaded with bacon and green onions. This recipe guarantees rich flavor and a smooth texture, perfect for holidays or game days.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 slices bacon, cooked crisp and crumbled
  • 1/4 cup fresh chives or green onions, chopped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. 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, empty pot for one minute to allow excess moisture to evaporate. This step helps prevent gluey mashed potatoes.
  4. Pass the hot potatoes through a potato ricer or mash thoroughly until smooth. Do not overmix.
  5. Add the warm milk, softened butter, 1 cup of shredded cheddar cheese, sour cream, salt, and pepper to the potatoes. Gently fold the ingredients together until just combined and creamy.
  6. Stir in half of the crumbled bacon and half of the chopped chives into the potato mixture.
  7. Spread the mixture evenly into the prepared baking dish.
  8. Top the casserole evenly with the remaining 1/2 cup of shredded cheddar cheese and the remaining bacon and chives.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
  10. Let the loaded mashed potato casserole rest for 5 minutes before serving.

Notes

  • For the creamiest texture, use a potato ricer instead of a standard masher. This prevents overworking the starches.
  • You can prepare this make ahead mashed potatoes recipe up to 24 hours in advance. Cover and refrigerate after mixing, then add 10-15 minutes to the bake time if baking straight from the refrigerator.
  • Use high-quality, sharp cheddar cheese for the best flavor in your cheesy mashed potatoes.

Nutrition

Find it online: https://cookingbycarla.com/loaded-mashed-potatoes-recipe-creamy-casserole/