By Becky Hardin
Updated Oct 22, 2025
Level up your side dish game with this delicious Loaded Mashed Potato Casserole. Creamy, rich, and easy to make ahead of time, I find this casserole is a great option for Thanksgiving and the holidays.
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5-Star Review
“Made this for Easter Dinner today and even my daughter who hates mashed potatoes loved this recipe.” – Tiffany
Easy Loaded Mashed Potato Casserole Recipe
When it comes to deciding what to serve up for Thanksgiving and Christmas, I always opt for recipes that can be made ahead of time so my day in the kitchen is less stressful. And, that’s where this delicious loaded mashed potato casserole comes in! Super easy to make, this side dish is creamy and buttery, and of course, loaded with bacon and cheese.
I’ve taken creamy mashed potatoes and combined them with cream cheese, half and half, sour cream, and cheddar cheese for the ultimate in creaminess. I’ve also thrown in cooked bacon and chives to really up the flavor and make it completely irresistible. Whether you make it ahead of time or bake it up right away, it is going to disappear in minutes.
Ingredients1x2x3x
- ▢ 5 lbs. Yukon Gold potatoes Russet and Idaho also work
- ▢ 1 tbsp kosher salt divided
- ▢ 1½ tsp ground black pepper divided
- ▢ 1 tsp granulated onion
- ▢ ½ tsp garlic powder
- ▢ ½ cup unsalted butter room temperature (1 stick)
- ▢ 4 oz. cream cheese room temperature (½ brick)
- ▢ 1 cup sour cream
- ▢ 1½ cups half-and-half or heavy cream warmed slightly
- ▢ 2 cups shredded cheddar cheese divided
- ▢ 1 lb. crumbled cooked bacon divided
- ▢ 2 tbsp chopped fresh chives divided
Video
Instructions
- Spray a 9×13-inch casserole dish with nonstick spray. Set aside.
- Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large Dutch oven and cover with 1 inch of water. Add 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp granulated onion, and ½ tsp garlic powder; stir well. Set over high heat and bring to a boil, then reduce the heat to low and simmer until potatoes are fork tender, about 15 minutes. 5 lbs. Yukon Gold potatoes, 1 tbsp kosher salt, 1½ tsp ground black pepper, 1 tsp granulated onion, ½ tsp garlic powder
- Drain the potatoes and return to the empty, still hot pot. Set the pot over low heat to boil off excess moisture from the potatoes – this should take just about 1 minute.
- Mash the potatoes, then add the butter, cream cheese, sour cream, half-and-half, and 1 cup cheese. Stir well. Add half of the bacon and 1 tbsp chopped chives. Stir well. Taste and, if needed, season with additional kosher salt and black pepper. ½ cup unsalted butter, 4 oz. cream cheese, 1½ cups half-and-half or heavy cream, 2 cups shredded cheddar cheese, 1 lb. crumbled cooked bacon, 2 tbsp chopped fresh chives, 1 cup sour cream
- Spread the mashed potatoes into the prepared baking dish.
- At this point, the potatoes can be cooked immediately or refrigerated.
If baking immediately…
- …adjust the oven rack to the middle position and preheat oven to 350°F. Cover the pan tightly with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until heated through. Sprinkle with the remaining 1 cup of cheese and bake just until the cheese melts. Remove from the oven and top with reserved bacon and chives. Serve.
If making ahead…
- …cover tightly with plastic wrap and refrigerate for up to 2 days. Remove from the fridge 30 minutes before cooking.
- When ready to cook, adjust the oven rack to the middle position and preheat oven to 350°F. Remove the plastic wrap and cover tightly with foil.
- Bake 30 minutes at 350°F, then remove the foil. Continue baking for 20-30 minutes, or until heated through. Add the reserved shredded cheese and cook just until the cheese melts. Remove from oven and top with reserved bacon and chives. Serve and enjoy!
Equipment
- 9×13 Baking Pan
- Dutch Oven
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Loaded Mashed Potato Casserole Step by Step
Get the casserole dish ready : Spray a 9×13-inch casserole dish with nonstick spray and set it aside.
Prepare the potatoes: Peel 5 lbs. of potatoes, cut them into 1 inch cubes, place them in a large Dutch oven, and cover with 1 inch of water. Add 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp granulated onion, ½ tsp garlic powder, and stir well. Bring to a boil and then lower to a simmer and cook until the potatoes are fork-tender. This usually takes me about 15 minutes.
Drain the potatoes and return them to the still hot pot. Set the pot over low heat to boil off excess moisture from the potatoes – this should take about 1 minute.
Mash the potatoes.
Then add ½ cup butter, 4 oz. of cream cheese,1 cup of sour cream, 1½ cups half-and-half, and 1 cup of cheese. Stir before adding half of the bacon and 1 tbsp chopped chives. Stir again, taste, and, if needed, season with additional kosher salt and black pepper.
Spread the mashed potato mixture into the prepared baking dish.
Store or cook: At this point, the potatoes can be cooked immediately or refrigerated.
Bake: Adjust the oven rack to the middle position and preheat to 350°F. Cover the pan tightly with foil and bake for 15 minutes.
Take off the foil and bake for another 10-15 minutes, until heated through. Sprinkle with the remaining 1 cup of cheese and bake just until the cheese melts.
Serve: Remove from the oven and top with reserved bacon and chives. Serve and enjoy.
Variations
I flavored these potatoes as I usually top my baked potatoes , fully loaded. Feel free to swap in your favorite baked potato toppings, like broccoli and cheddar cheese, opt for Mexican cheese with pico de gallo , or simple veggies like caramelized onions , or garlic mushrooms , and Swiss cheese.
How to Store
If you want to get a head start, you can prepare this casserole right up until it has to go in the oven. Cover it tightly with plastic wrap and refrigerate for up to 2 days. Remove from the fridge 30 minutes before cooking and follow the instructions above for baking.
Store leftover loaded mashed potato casserole in an airtight container in the refrigerator for up to 4 days. Reheat in. 350°F oven for 20-30 minutes, or until heated through.
Freeze loaded mashed potato casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This loaded mashed potato casserole is the perfect accompaniment to my Christmas or Thanksgiving meal. I’ll pair it with our usual Thanksgiving turkey , a hearty and juicy prime rib roast , or even mini turkey meatloaves .
more loaded potato recipes
Loaded Scalloped Potatoes
Loaded Smashed Potatoes
Loaded Potato Skins
Loaded Hash Brown Potato Casserole
Loaded Mashed Potato Casserole Recipe
Equipment
- 9x13 Baking Pan
- Dutch Oven
Ingredients
- 5 lbs. Yukon Gold potatoes Russet and Idaho also work
- 1 tbsp kosher salt divided
- 1½ tsp ground black pepper divided
- 1 tsp granulated onion
- ½ tsp garlic powder
- ½ cup unsalted butter room temperature (1 stick)
- 4 oz. cream cheese room temperature (½ brick)
- 1 cup sour cream
- 1½ cups half-and-half or heavy cream warmed slightly
- 2 cups shredded cheddar cheese divided
- 1 lb. crumbled cooked bacon divided
- 2 tbsp chopped fresh chives divided
Instructions
- Spray a 9x13-inch casserole dish with nonstick spray. Set aside.
- Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large Dutch oven and cover with 1 inch of water. Add 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp granulated onion, and ½ tsp garlic powder; stir well. Set over high heat and bring to a boil, then reduce the heat to low and simmer until potatoes are fork tender, about 15 minutes. 5 lbs. Yukon Gold potatoes, 1 tbsp kosher salt, 1½ tsp ground black pepper, 1 tsp granulated onion, ½ tsp garlic powder
- Drain the potatoes and return to the empty, still hot pot. Set the pot over low heat to boil off excess moisture from the potatoes – this should take just about 1 minute.
- Mash the potatoes, then add the butter, cream cheese, sour cream, half-and-half, and 1 cup cheese. Stir well. Add half of the bacon and 1 tbsp chopped chives. Stir well. Taste and, if needed, season with additional kosher salt and black pepper. ½ cup unsalted butter, 4 oz. cream cheese, 1½ cups half-and-half or heavy cream, 2 cups shredded cheddar cheese, 1 lb. crumbled cooked bacon, 2 tbsp chopped fresh chives, 1 cup sour cream
- Spread the mashed potatoes into the prepared baking dish.
- At this point, the potatoes can be cooked immediately or refrigerated.
If baking immediately…
- …adjust the oven rack to the middle position and preheat oven to 350°F. Cover the pan tightly with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until heated through. Sprinkle with the remaining 1 cup of cheese and bake just until the cheese melts. Remove from the oven and top with reserved bacon and chives. Serve.
If making ahead…
- …cover tightly with plastic wrap and refrigerate for up to 2 days. Remove from the fridge 30 minutes before cooking.
- When ready to cook, adjust the oven rack to the middle position and preheat oven to 350°F. Remove the plastic wrap and cover tightly with foil.
- Bake 30 minutes at 350°F, then remove the foil. Continue baking for 20-30 minutes, or until heated through. Add the reserved shredded cheese and cook just until the cheese melts. Remove from oven and top with reserved bacon and chives. Serve and enjoy!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
