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Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.
Oh man, these were sooooo good. I’ve been wanting to make a cheesy potato casserole for quite some time and I’m happy to say that I nailed it! You and your family are totally going to love this recipe. Just about every single time I plan out what I’m going to serve for dinner, it revolves around a protein, a starch, and a veggie. Do you do that too?
I had to show a picture of the potatoes because its my new favorite cooking method. I used to peel and chop my potatoes before I boiled them. Gone are those days! All I do now is score the skin all the way around, cover them in water, and boil until soft. Then, as soon as the potatoes are cool enough to handle, the skins slip right off. If you haven’t tried this method, I insist you must! Prior to putting your potatoes in the casserole dish, you basically make mashed potatoes that you would happily set out on the table as the perfect side dish to your family’s dinner.
But wait – all it takes is a couple more steps and a few more minutes to transform them into the loaded cheesy mashed potatoes that you know you want.
Oh yes. You see what I’m talking about now, don’t you? Trust me. These will be the best potatoes you’ve ever had.
How much would you love this one your dinner plate? YUM!
Loaded Cheesy Mashed Potato Casserole
Equipment
Ingredients
- 2 pounds potatoes I use golden potatoes
- 8 ounces bacon cooked and crumbled
- 8 ounces cheddar I used a cheddar gruyere blend, shredded and divided
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tablespoons onion dip mix
- 1 teaspoon garlic powder
- freshly ground pepper
- 4 scallions sliced, for garnish
Instructions
- To easily cook your potatoes, score a circle through the skin around the middle of each potato. Add whole potatoes to a large pot, cover with water, cover pot with lid, and bring to a roaring boil. Cook potatoes in boiling water until tender, about 20-30 minutes depending on the size of your potatoes. Drain off water and allow potatoes to cool enough to handle. Peel off skin with fingers.
- While potatoes are cooking, cook bacon until crisp. Set aside.
- In large bowl, combine half of the shredded cheese, butter, sour cream, milk, onion dip mix, garlic powder, and pepper. Add warm peeled potatoes and mash. Combine to desired consistency.
- Preheat oven to 400 degrees F and lovingly butter a 9x9 casserole dish. Add potato mixture to greased dish. Top with remaining cheddar cheese and crumbled bacon. Cook in preheated oven until potatoes are heated through and cheese has melted, about 5-10 minutes. Top finished potatoes with sliced green onions.
- Serve with your favorite protein and an easy vegetable side. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cheesy mashed potatoes’ recipe is the best! As a mashed potatoes-lover, I can foresee that it will be my new favorite.
I have been looking for my New Years day dish to bring. This is it! my group will love the cheese and bacon. So amazing.
Mashed potatoes are my favorite! Add the cheese and bacon and it makes a wonderful upgrade.
This recipe has everything I love about traditional mashed potatoes, just taken to the next level!! This was absolutely delicious and a star at our holiday table!
This is everything a gourmet casserole should be, and more! Definitely adding this to my meal line up for the week! Looks too good to pass up!
Can I make this ahead and leave out until ready to bake? Cooking it tonight for mother in law visit and would like to have it ready a few hours in advance of the oven- cleanup already done.
Hi Jennifer, Sorry for the late reply. Absolutely! In fact, I always prepare my Thanksgiving dinner the day before so I can finish cooking with little mess on the day of! -Krissy
Hello, when you prepare the day before do you just assemble casserole then refrigerate and save the cooking for the next day prior to serving? Or do you bake it the day before serving?
Thank you!
Hi Jill, I prepare everything in the casserole dish and then refrigerate. Then, I cook the next day. You’ll have to add on to the cooking time if you put it in the oven cold. Hope that helps! Krissy
would it work with cauliflower instead of potatoes?
It sure could. If you try it, will you let me know? Thanks! Krissy
I am def making these this week with a side of roasted chicken (lol). thanks for the recipe! I know we will love it, the pics are fantastic!