Loaded Mashed Potato Casserole

Let’s be honest: The holiday season is really just an excuse to eat mashed potatoes and gravy in copious quantities. Enter the loaded mashed potato casserole, a spin on tradition, with the addition of more savory flavors thanks to bacon, cheddar cheese and minced chives. But it’s really the dairy that puts this high on the remake list, incorporating a range of products beyond tried-and-true butter and milk. It’s hearty and cozy, but it doesn’t require much prep time to go from reading this recipe to grabbing a fork.

Of course, you don’t need to wait for the holidays to justify making this loaded mashed potato casserole. Comfort meals are on the year-round menu, and a casserole-style dish is always handy when summer picnics and potlucks roll around. 

Ingredients for Loaded Mashed Potato Casserole

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• Potatoes: Boiled and mashed, potatoes make up the foundation of this casserole. You’ll want starchier potatoes here—their lower moisture content means they’ll be fluffier. We peel them to really embrace that fluffiness, but you can keep the skin on, if that’s your preference.
• Cream cheese: Cream cheese adds a subtle tang to mashed potatoes and gives the dish more body.
• Butter: Butter provides richness and that classic buttery flavor so your potatoes taste velvety, not starchy.
• Whole milk: Whole milk does a creamy dish make, working with the butter to alleviate the potatoes’ starchiness.
• Sour cream: Like the other dairy, sour cream amps up the creaminess. It also has a little bit of tang, providing a more nuanced flavor profile.
• Cheddar cheese: We recommend buying a block of cheddar cheese and grating it yourself for optimal texture and flavor (the cheddar’s sharpness offsets the creaminess). However, pre-shredded will work fine if that’s what you have on hand!
• Bacon: The smoky, salty flavor of the bacon helps balance out the dish’s creaminess (and depending on how you cook it, it can add a little bit of crunch).
• Minced chives: With a slight onion taste, chives lend a fresh flavor that cuts through the dish’s richness and complements the other flavors. 

Directions

Step 1: Cook the potatoes

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Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; cover and simmer for 15 to 20 minutes, or until the potatoes are tender. Drain the water.

Editor’s Tip: Lightly salt the water before boiling the potatoes for additional flavor.

Step 2: Mash the potatoes

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In a large bowl, mash the potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-quart baking dish. Spread the sour cream over the top.

Editor’s Tip: Use cold butter; that will help equally distribute the milk solids and butter fat over all the potatoes, since butter separates into different layers when melted.

Step 3: Bake the casserole

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Bake, uncovered, at 350°F for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake five minutes longer, or until it’s heated through and the cheese is melted.

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Loaded Mashed Potato Casserole Variations

• Switch out your dairy: If you don’t like sour cream, you can use plain yogurt instead. 
• Go for garlic: Adding a few cloves of fresh minced garlic will inject a little more flavor and depth into the dish, which will pair well with the chives.
• Chicken out: If you want to cut back on some of the dairy and play with the flavors, you can substitute chicken broth for the whole milk.

How do you store a loaded mashed potato casserole?

You can keep any leftovers in an airtight container in the fridge for up to four days (so you can make it in advance if you’re preparing it for an event). Make sure the potatoes are cool before putting leftovers in the fridge. Reheat in the oven at 350°, which should take 20 to 30 minutes. 

Can you freeze a loaded mashed potato casserole?  

Certainly. Make sure it’s carefully wrapped in plastic. We also recommend adding a layer of aluminum foil around it as well, which will provide extra protection and keep it tasting better. You can store it for up to two months. Thaw in the refrigerator before enjoying. 

Loaded Mashed Potato Casserole Tips

What potatoes should I use in this loaded potato casserole?

For the fluffiest outcome, you’ll want to use starchier potatoes, which have lower moisture. Our preferred choices are Yukon golds and russets—when mashed, they’ll get that light, airy texture. Make sure to avoid potatoes that have a waxier exterior. If you have extra potatoes on hand, check out some of these potato recipes.

Should you use warm or cold milk in the mashed potatoes?

We recommend slightly warmed or room-temperature milk to complement the warmed potatoes. This is a good rule of thumb for all the dairy products used, except the butter (which should be cold). 

What should I serve with a loaded mashed potato casserole?

This is fairly versatile as a side, and it can be paired with everything from roast chicken to baby back ribs to meatloaf. 

Can I use lower-fat or fat-free dairy options in this recipe?

You can. We recommend choices like whole milk because a higher fat content in dairy makes for a creamier dish. However, you can substitute as needed.