Loaded Mashed Potatoes
This Loaded Mashed Potato recipe features creamy mashed potatoes topped with crunchy bacon, melty cheddar cheese and fresh parsley. Everything you love about a baked potato but in casserole form! Trust me when I say this is a guaranteed hit at the family table!
For a low carb version try my Loaded Cauliflower Bake!
Loaded Mashed Potato Casserole
Want to take your Mashed Potatoes up a notch this Thanksgiving?! Then you have to give my Loaded Mashed Potatoes a try!
This casserole is the BEST way to prepare baked potatoes to feed a crowd (and with no peels in sight). Enter this delicious and easy Loaded Mashed Potato Casserole. (Well, I call it a casserole because it’s baked in a casserole dish, but it’s just all the components of a baked potato minus the peels.) Fluffy white potatoes meet all of the classic baked potato toppings like butter, crumbled bacon, sharp cheddar cheese, sour cream, salt, and freshly cracked pepper. YUM! I didn’t think mashed potatoes could get any better until now!
Take it up a notch with additional mix-ins like chopped green onions, pickled red onions, diced jalapeños, or chopped fresh parsley. However you serve these Loaded Mashed Potatoes, you can’t go wrong!
Ingredients for Loaded Mashed Potato Casserole
- Russet Potatoes: Russet potatoes make the fluffiest mashed potatoes, so stick with russet for this recipe! You will want to peel them and cube them into smaller pieces.
- Bay Leaf: Bay leaf is added to the boiling water with the potatoes for added flavor.
- Butter: I use unsalted butter in my mashed potatoes. If you have salted, decrease the added salt you use.
- Sour Cream: I add sour cream to my mashed potatoes in addition to the milk and butter and it is also great to use as a topping.
- Milk: Milk will make the mashed potatoes smooth and fluffy!
- Bacon: These wouldn’t be loaded mashed potatoes without crispy bacon bits on top! Cook the bacon prior to putting it on top of the casserole.
- Shredded Cheese: I use shredded cheddar cheese spread on top before I pop it into the oven.
- Salt & Pepper: Add salt and freshly cracked black pepper to taste.
Additionally, you could mix in or top this Baked Potato Casserole with shredded barbecue chicken or pork, a heavy drizzling of barbecue sauce, chopped green onions or chives, pickled red onions, diced jalapeños, or chopped fresh parsley. You can truly customize this dish however you would customize a classic baked potato!
You’ll want to strictly use russet potatoes for this Loaded Mashed Potato Casserole because they yield the fluffiest potatoes. Potatoes with waxy peels tend to be more dense. if you want a heavier mashed potato dish, try my Colcannon Potatoes where the peels are left on!
How To Make Loaded Mashed Potatoes
Prep: Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray. Meanwhile, peel and cut potatoes into large chunks. Add the potatoes to a large pot along with the bay leaf and fill with cold water. Sprinkle with salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes, and transfer back to the pot. Discard the bay leaf.
Make the Mashed Potato Base Layer: Add the softened butter, and mash the potatoes until smooth (meaning lump free). Add the sour cream and milk, and continue mashing until the potatoes are smooth and fluffy. Season with salt and pepper to taste. Layer potatoes into the bottom of the prepared pan, but be careful to not pack them in (which would reduce their fluffiness).
Add the Toppings: Top with shredded cheddar cheese. (Reserve remaining toppings until the Loaded Mashed Potato Casserole is done baking).
Bake: For 10 minutes or until the cheese is melted and starts to brown. If you cheese does not brown you can also turn on the broiler for a minute or so.
Garnish: Top with crumbled bacon and fresh chopped parsley, and serve. Enjoy!
Tips and Tricks
- Don’t over mash your potatoes: While you want your potatoes to be smooth, over mashing can lead to gluey potatoes. So try not to go overboard!
- To peel vs not to peel? For the best texture I recommend peeling your potatoes first! However to save on time you can scrub them really well and boil them with the skin on.
- Sub half the potatoes with cauliflower: If you are worried about the amount of calories in this recipe, substitute half of your potatoes with cauliflower. Just boil the cauliflower until fork tender and blend them in a food processor and mix with the rest of the potatoes.
- Make in advance: Make this casserole in advance by assembling the casserole and then baking when you are ready to eat!
- Make it your own: So many fun variations can be used with this casserole. Add different herbs like chives and thyme, or even top with some black olives or beans!
What to Eat with Loaded Mashed Potato Casserole
Loaded Mashed Potatoes basically go with everything, but try this casserole with some of my favorites like Oven Fried Chicken Thighs, Easy Meatloaf, or my Slow Roasted Beef Brisket. For an additional side try my Broccoli Rice Casserole and Roasted Cauliflower!
More Side Dish Recipes To Try
Loaded Mashed Potatoes
This Loaded Mashed Potato Casserole recipe features everything you love in a classic baked potato, but in a much more convenient form (hence the casserole dish). Trust me when I say this is a guaranteed hit at the family table!
- 2 1/2 pounds russet potatoes, peeled and cubed
- 1 bay leaf
- 6 tbsp unsalted butter, softened
- 1/4 cup sour cream
- 3/4 cup milk
- salt and pepper
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.Meanwhile peel and cut potatoes into large chunks. Add the potatoes to a large pot along with the bay leaf and fill will cold water. Sprinkle with salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes and transfer them back to the pot. Discard bay leaf.
- Add the softened butter and mash the potatoes until smooth and lump free. Add in the sour cream and milk and continue mashing until the potatoes are smooth and fluffy. Season with salt and pepper to taste.
- Layer potatoes into the bottom of the prepared pan.
- Top with shredded cheddar cheese.
- Bake for 10 minutes or until the cheese is melted and starts to brown. If you cheese does not brown you can also turn on the broiler for a minute or so.Top with crumbled bacon and fresh chopped parsley and serve!