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Loaded Mashed Potato Casserole

Prep Time: 20 minutes
Servings: 12 servings
Calories: 337kcal
Author: Shinee
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.
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  • 4 lbs 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
  • 8 oz 225gr cream cheese
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 6 oz grated cheddar cheese


  • 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.
  • Bring it to a boil over medium high heat. Continue to cook until potatoes are nice and tender, 15-20 minutes.
  • Remove bay leaf and drain the hot water.
  • Preheat the oven to 350°F (177°C).
  • While potatoes are cooking, cook the bacon in a skillet over medium heat until nice and crispy, 5-6 minutes.
  • Add milk, butter and cream cheese into the cooked potatoes.
  • Using potato masher, mash the potatoes until nice and smooth (or chunky, however you like). Season with garlic powder, salt and pepper to taste.
  • Transfer the mashed potatoes into 9×13-inch baking dish and spread it evenly.
  • Top the mashed potatoes with cheese and bacon.
  • 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.


Serving: 1cup | Calories: 337kcal | Carbohydrates: 29.5g | Protein: 7.3g | Fat: 21.8g | Saturated Fat: 11.2g | Cholesterol: 54.6mg | Sodium: 1070.7mg | Fiber: 2g | Sugar: 2.8g