Loaded Mashed Potato Casserole Recipe - The Cookie Rookie® (2024)

4.62 from 59 votes

Author: Becky Hardin

• ▢ 5 pounds Yukon Gold potatoes
• ▢ 1 tablespoon kosher salt divided
• ▢ 1½ teaspoons ground black pepper divided
• ▢ 1 teaspoon granulated onion
• ▢ ½ teaspoon garlic powder
• ▢ ½ cup unsalted butter room temperature (1 stick)
• ▢ 4 ounces cream cheese room temperature (½ brick)
• ▢ 1 cup sour cream
• ▢ 1½ cups half-and-half or heavy cream warmed slightly
• ▢ 2 cups shredded Cheddar cheese divided
• ▢ 1 pound crumbled cooked bacon divided
• ▢ 2 tablespoons chopped fresh chives divided

• Spray a 9×13-inch casserole dish with nonstick spray. Set aside.

• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large Dutch oven and cover with 1-inch water. Add 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon granulated onion, and ½ teaspoon garlic powder; stir well. Set over high heat and bring to a boil, then reduce heat to low and simmer until potatoes are fork tender, about 15 minutes.

  5 pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1½ teaspoons ground black pepper, 1 teaspoon granulated onion, ½ teaspoon garlic powder

• Drain the potatoes and return to the empty, still hot pot. Set the pot over low heat to boil off excess moisture from the potatoes – this should take just about 1 minute.

• Mash the potatoes, then and add the butter, cream cheese, sour cream, half-and-half, and 1 cup cheese. Stir well. Add half of the bacon and 1 tablespoon chopped chives. Stir well. Taste and, if needed, season with additional kosher salt and black pepper.

  ½ cup unsalted butter, 4 ounces cream cheese, 1½ cups half-and-half or heavy cream, 2 cups shredded Cheddar cheese, 1 pound crumbled cooked bacon, 2 tablespoons chopped fresh chives, 1 cup sour cream

• Spread the mashed potatoes into the prepared baking dish.

• At this point, the potatoes can be cooked immediately or refrigerated up to 2 days.

If baking immediately…

• …adjust the oven rack to the middle position and preheat oven to 350°F. Cover the pan tightly with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until heated through. Sprinkle with the remaining 1 cup of cheese and bake just until the cheese melts. Remove from the oven and top with reserved bacon and chives. Serve.

If making ahead…

• …cover tightly with plastic wrap and refrigerate for up to 2 days. Remove from the fridge 30 minutes before cooking.

• When ready to cook, adjust the oven rack to the middle position and preheat oven to 350°F. Remove the plastic wrap and cover tightly with foil.

• Bake 30 minutes at 350°F, then remove the foil. Continue baking for 20-30 minutes, or until heated through. Add the reserved shredded cheese and cook just until the cheese melts. Remove from oven and top with reserved bacon and chives. Serve and enjoy!

• Boil the potatoes until they are fork tender and boil off any excess moisture.
• Use starchy potatoes like Yukon Gold or Russet for the best mashed potatoes.
• If making ahead of time, let the potatoes cool completely before storing.

Storage:Store loaded mashed potato casserole covered in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating