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If you're on the hunt for a casserole that blows all other casseroles out of the water, you've come to the right place. Sure, mashed potatoes are fine on their own, but they couldn't hold a candle to this Loaded Mashed Potato Casserole. Thick-cut, crispy bacon, melty Havarti cheese, flavorful Cheddar, and chopped green onions are speckled throughout a base of mashed potatoes, made über creamy thanks to the addition of butter and, the kicker, cream cheese.
Loaded Mashed Potato Casserole is perfect for Thanksgiving day and potluck dinners!It feeds a crowd and tastes just as good the next day as it did the first. Prepare yourself for rave reviews, seconds and thirds.
LOADED MASHED POTATO CASSEROLE INGREDIENTS
- Russet Potatoes - Russets are perfect for this recipe, but you could also use Yukon Golds if desired.
- Milk - This recipe calls for whole milk, but if you'd like to step up the decadence a notch, feel free to use half-and-half. On the other hand, you could take things in the opposite direction and use 2% milk as well.
- Butter - Preferably, use unsalted butter. If you only have salted butter, you'll need to omit the salt from this recipe entirely and, rather, add salt to taste at the end.
- Cheese - This Loaded Mashed Potato Casserole is extra creamy and extra cheesy thanks to a trifecta of cheeses. You will need to have Cream Cheese, Havarti, and Cheddar cheese on hand.
- Bacon - The bacon is diced and then cooked in a skillet. For this reason, we recommend using thick-cut bacon -- it's easier to cut when raw!
- Green Onions - The green onions add a mild onion flavor to the casserole without overpowering it. However, if you'd like to leave them out altogether, go for it!
If you're a fan of cheesy potatoes like these, check out our Cheesy Potato Casserole.
HOW TO MAKE LOADED MASHED POTATO CASSEROLE
- Cook the Bacon - In a large sauté pan over medium-high heat, saute the cubed bacon until crispy. Transfer to a plate lined with paper towels and set aside until ready to use.
- Boil the Potatoes - Add potatoes to a large pot, and cover them with water by 1 inch. Place over high heat and allow them to come to a boil. Boil the potatoes until fork-tender This should take about 20 minutes.
- Make the Mashed Potatoes - Strain the potatoes and add them back to the pot. Add cream cheese, milk, butter, salt, and pepper to the potatoes. Using a handheld mixer on medium-low speed, mix until well-combined. Take care not to overmix or your Loaded Mashed Potato Casserole will end with rubbery, over-gluttonized potatoes!
- Add the Add-In's- Using a sturdy spoon, stir in the Havarti cheese, ½ cup of Cheddar, half of the bacon, and about two-thirds of the green onions. Transfer to the prepared dish.
- Bake - Cover with aluminum foil and bake for 20 minutes. Remove potatoes from the oven and sprinkle the top evenly with remaining the Cheddar, bacon, and green onions. Return to the oven, uncovered, and bake for 10 minutes more, or until the cheese is melted and bubbly. Serve and enjoy.
MAKE-AHEAD MASHED POTATO CASSEROLE
I used to make a stovetop version of this Loaded Mashed Potato Casserole years and years ago for holiday gatherings. The whole family would look forward to scooping up a generous portion to plop down beside their turkey or ham. However, what I didn't like about the recipe was that it needed to be made at the last minute because, unfortunately, it just didn't keep all that well. This is where the cream cheese comes in.
The cream cheese is an extremely important aspect of this recipe, as it keeps the potatoes from drying out, making this the perfect make-ahead potato casserole!
6 MORE POTATO RECIPES YOU'LL LOVE
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4.16 from 38 votes
Loaded Mashed Potato Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
A recipe for loaded mashed potato casserole, featuring crispy thick-cut, bacon, freshly grated Cheddar cheese, and chopped green onions.
Course:Side Dish
Cuisine:American
Keyword:Loaded Mashed Potato Casserole
Servings: 9
Calories: 539 kcal
Author: Kelly Anthony
Ingredients
- 8slicescold, thick-cut baconcubed
- 3poundsRusset potatoesrinsed, peeled, and cut into 1" cubes
- 8ouncescream cheeseroom temperature
- ½cupwhole milkroom temperature
- ½cupunsalted butterroom temperature
- 2teaspoonsKosher salt
- 1teaspoonblack pepper
- 1cupfreshly grated Havarti cheese
- 1 ¾cupfreshly grated Cheddar Cheeseseparated
- 4green onions, choppedwhite and light green parts only
Instructions
Preheat the oven to 350° and have ready a greased 8x8" baking dish.
In a large sauté pan over medium-high heat, saute the cubed bacon 6-8 minutes, or until crispy. Transfer to a plate lined with paper towels and set aside until ready to use.
Add potatoes to a large pot, and cover with water by 1 inch. Place over high heat and allow to come to a boil. Boil the potatoes until fork tender, about 20 minutes.
Strain the potatoes and add them back to the pot. Add cream cheese, milk, butter, salt, and pepper to the potatoes. Using a handheld mixer on medium-low speed, mix until well-combined. Do not overmix.
Using a sturdy spoon, stir in the Havarti cheese, ½ cup of Cheddar, half of the bacon, and about two-thirds of the green onions. Transfer to the prepared dish.
Cover with aluminum foil and bake for 20 minutes. Remove potatoes from the oven and sprinkle the top evenly with remaining Cheddar, bacon, and green onions. Return to the oven, uncovered, and bake for 10 minutes more, or until the cheese is melted and bubbly. Serve and enjoy.
Recipe Video
Recipe Notes
Do not overmix the potatoes with the mixer, or they will be chewy.
MAKE-AHEAD NOTES:
You can prepare the casserole a day or two in advance. To do so, prepare the potatoes up until the point of baking, cover and refrigerate.
Set the potatoes out about 45 minutes before baking to remove the chill. Resume with the recipe, and bake as directed.
Nutrition Facts
Loaded Mashed Potato Casserole
Amount Per Serving
Calories 539Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g131%
Cholesterol 103mg34%
Sodium 985mg43%
Potassium 782mg22%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 2g2%
Protein 15g30%
Vitamin A 985IU20%
Vitamin C 9.7mg12%
Calcium 245mg25%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Sherri @ Watch Learn Eat says
I love using havarti cheese in mashed potatoes; it is sooo creamy! This must be ultra creamy with the addition of the cream cheese! And of course, bacon just makes everything better! 🙂
Reply
Jaclyn Anne says
There are so many things that I love about this recipe! First of all, I LOVE that it can be prepared ahead of time. Then there is the delicious cheese... oh and that BACON! Yum!
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Iryna says
This recipe is definitely going for the win. After all you can't go wrong with the combo of bacon, cheese and potatoes. Such a comfort food!
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Sandi says
Bacon is life! Never thought about cream cheese and cheese together with potatoes.
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Beth says
Oh, that is a HUGE idea! So simple, yet so huge! A lot of great inventions are just that, aren't they? Simple, yet huge! Cream cheese in the mashed!! Huge!!
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Sharon says
This mashed potato casserole is making me excited about the upcoming 'comfort food' season. So loaded with goodness I can't wait to make it.
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Randi says
We made these for Thanksgiving and they are amazing!
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Kelly Anthony says
That's wonderful! Thank you for sharing, Randi!
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Gail says
Sooooo good, thanks for posting it! I didn’t have Havarti on hand so used montery jack. .
Reply
Kelly Anthony says
Thank you! This is one of our favorites!
Reply
nick d says
did you peel and cube before or after boiling?
Reply
Kelly Anthony says
Before 🙂
Reply