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 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!
If you love easy potato recipes, then you’ve got to try my Scalloped Potatoes and my Baked Potato Pancakes!
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Loaded Mashed Potato Casserole
Guys, you can thank me later, but I have discovered 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!
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!
Key Ingredients
All you need to make this easy Loaded Mashed Potato Casserole are the following ingredients: russet potatoes (2 1/2 pounds total, peeled and cubed), a bay leaf, unsalted butter (softened), sour cream, milk, bacon (cooked and crumbled), shredded cheese, salt, and freshly cracked black pepper.
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 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 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!
Storage, Freezing, and Reheating Instructions
- Store leftover Loaded Mashed Potatoes in an airtight container in the fridge for up to 4 days.
- Freeze cooled Loaded Mashed Potato Casserole in an airtight , freezer-safe container for up to 3 months.
- Reheat chilled or frozen casserole in the microwave (5-7 minutes) or oven (15-20 minutes) until warmed through and bubbling.
More Side Dish Recipes To Try
- Homemade Pea Salad
- Grilled Sweet Potato Wedges
- Instant Pot Potato Salad
- Air Fryer Vegetables
- Colcannon Potatoes
- Mashed Potatoes Gnocchi
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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!
Ingredients
- 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
Instructions
- 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!
