Loaded Mashed Potato Casserole
You're going to be obsessed with this loaded mashed potato recipe, which is the perfect side dish for all your holiday main courses.
Servings: 6
Equipment
- Baking Dish 9 x 13-Inch
- Pot Large
Ingredients
- 7 russet potatoes large, peeled and quartered
- 8 Tablespoons cream cheese at room temperature
- ½ Cup sour cream
- ¼ Cup milk
- 2 Tablespoons butter at room temperature
- 1 Teaspoon garlic powder
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ¾ Cup sharp cheddar cheese shredded
- 8 Slices bacon cooked and chopped
- green onions chopped for optional garnish
Instructions
- Preheat the oven to 350°F and spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Add potatoes to a large pot and fill with cold water. Bring to a boil and cook for 15 to 20 minutes or until you can easily pierce a potato using a fork.
- Drain and transfer them back into the pot.
- Add the cream cheese, sour cream, milk, butter, garlic powder, salt, and pepper to the potatoes, and mash until smooth and fluffy.
- Add the potato mixture to prepared baking dish. Top with cheddar cheese and bacon.
- Cover and bake for 10 minutes. Uncover and cook for an additional 10 to 15 minutes, or until the cheese is melted.
- Garnish with chopped green onions before serving, if liked.
Notes
Crispy bacon: For the best texture, cook the bacon until it's extra crispy before adding it to the casserole. The crunch contrasts perfectly with the creamy potatoes.
Don’t overmix: Once you’ve added the cream cheese, sour cream, and other ingredients, avoid overmixing. Overworking or over-mashing the potatoes can make them gluey instead of light and fluffy.
Prep ahead: You can assemble the loaded mashed potatoes in advance and bake them when ready to eat.
Check seasoning: You must add enough salt and pepper to get the best flavor possible. Add a little chicken broth to the potato cooking water for extra flavor.
Freshly grate cheese for best results: I recommend using a cheese grater and grating the cheddar cheese from the block instead of buying pre-packaged shredded cheese. It will melt easier and isn’t filled with preservatives and anti-caking agents.
Don’t overmix: Once you’ve added the cream cheese, sour cream, and other ingredients, avoid overmixing. Overworking or over-mashing the potatoes can make them gluey instead of light and fluffy.
Prep ahead: You can assemble the loaded mashed potatoes in advance and bake them when ready to eat.
Check seasoning: You must add enough salt and pepper to get the best flavor possible. Add a little chicken broth to the potato cooking water for extra flavor.
Freshly grate cheese for best results: I recommend using a cheese grater and grating the cheddar cheese from the block instead of buying pre-packaged shredded cheese. It will melt easier and isn’t filled with preservatives and anti-caking agents.
Nutrition
Calories: 383kcal | Carbohydrates: 48g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 377mg | Potassium: 1127mg | Fiber: 3g | Sugar: 4g | Vitamin A: 549IU | Vitamin C: 14mg | Calcium: 190mg | Iron: 2mg
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