Loaded Mashed Potato Casserole + Video

This loaded mashed potato casserole is a perfect make-ahead side dish for holiday season and feeds an army! Everyone goes for seconds for this one.

{scroll down for video tutorial}

You want to impress your dinner party guests. And you want prepare as much as possible in advance. You want your dinner party just perfect!

Well, let me help you with that. At least with one item off of your list, ok?

This super creamy loaded mashed potato casserole never fails to impress! It’s so good that everyone asks for seconds. And it’s surprisingly easy to make, AND you can make it ahead.

Sounds too good to be true? And you know what? That’s not all! This make ahead mashed potato casserole pairs well with pretty much anything. Chicken, steak, seafood, and even thanksgiving turkey!!!

It all starts with the creamiest mashed potatoes loaded with all the good stuff. You know, butter, milk and cream cheese. And you can season it however you like, but I like it to keep it simple.

My goodness, I can’t wait for you to try this. Here’s a quick video for you to see just how easy it is to make!

And as always, thanks for stopping by!

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Loaded Mashed Potato Casserole

This loaded mashed potato casserole is a perfect make-ahead side dish for a holiday season and feeds an army! Everyone goes for seconds for this one.

Yield: 12 servings

Prep Time:20min

Cook Time:60-75min

Total Time:1.5 hours

Ingredients:

• 4lbs (about 2kg) russet potatoes
• 1 bay leaf
• 1 ½ tablespoons salt
• 6-8 bacon strips, cut into small pieces
• 1 cup (240ml) warm milk (preferably whole)
• 1 stick (115gr) unsalted butter
• 8oz (225gr) cream cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 6oz grated cheddar cheese

Directions:

1. Peel the potatoes, if desired. Cut into medium pieces and place them in a large pot, filled with cold water. Add bay leaf and salt.
2. Bring it to a boil over medium high heat. Continue to cook until potatoes are nice and tender, 15-20 minutes.
3. Remove bay leaf and drain the hot water.
4. Preheat the oven to 350°F (177°C).
5. While potatoes are cooking, cook the bacon in a skillet over medium heat until nice and crispy, 5-6 minutes.
6. Add milk, butter and cream cheese into the cooked potatoes.
7. Using potato masher, mash the potatoes until nice and smooth (or chunky, however you like). Season with garlic powder, salt and pepper to taste.
8. Transfer the mashed potatoes into 9×13-inch baking dish and spread it evenly.
9. Top the mashed potatoes with cheese and bacon.
10. Bake the casserole for 40-45 minutes, or until it’s golden brown. Serve hot.

Make-Ahead Note: The casserole can be made ahead through step 8. Cover the baking dish with mashed potatoes and refrigerate for up to 5 days. When ready to bake, bring it to room temperature on a counter for about an hour. And continue with step 9. Store the cooked bacon separately.

All images and text ©Shinee D. for Sweet & Savory by Shinee

Nutrition Information

Yield: 12 servings, Serving Size: 1 cup

• Amount Per Serving:
• Calories: 337 Calories
• Total Fat: 21.8g
• Saturated Fat: 11.2g
• Cholesterol: 54.6mg
• Sodium: 1070.7mg
• Carbohydrates: 29.5g
• Fiber: 2g
• Sugar: 2.8g
• Protein: 7.3g

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!