Comfort Food Upgrade: Easy Loaded Mashed Potato Casserole Everyone Will Love
Introduction
Loaded Mashed Potato Casserole is the kind of dish that shows up whenever people want comfort with a little swagger. It’s basically mashed potatoes upgraded: creamy, cheesy, sprinkled with bacon and green onions, then baked until warm and a little crisp on top. The result? Familiar, satisfying flavors that feel like home, but easier to share. Whether you’re feeding a small family or bringing a dish to a potluck, this casserole hits the sweet spot between cozy and showy.
Ingredients for this Loaded Mashed Potato Casserole
Here are the ingredients I use every time I make this recipe. Nothing fancy, just good stuff that works together. If you need to stretch it a bit, you can add a splash more milk to keep the texture silky.
- 2 lb russet potatoes, peeled and cut into chunks
- 1/2 cup whole milk
- 1/4 cup sour cream
- 3 tbsp unsalted butter
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 1/2 cups sharp cheddar cheese, shredded, divided
- 6 slices bacon, cooked and crumbled
- 3 tbsp green onions, thinly sliced
- 1/2 cup panko breadcrumbs or crushed crackers (optional for topping)
- 1 tbsp olive oil or melted butter for topping
Instructions
Alright, let’s get this casserole from the stovetop to the table. I like to keep things relaxed in the kitchen, so make yourself a cup of tea if you need it. These steps are straightforward and forgiving.
- Preheat and prep. Heat the oven to 375 F (190 C). Grease a 9×9-inch baking dish or similar. That way you can move quickly once the potatoes are ready.
- Cook the potatoes. Put the peeled, chopped potatoes in a pot and cover them with cold water. Add a pinch of salt and bring to a boil. Drop to a simmer and cook until the potatoes are tender, about 12 to 15 minutes. A fork should slide in easily.
- Drain and steam off. Drain the potatoes well and return them to the pot for a minute or so. Letting them sit helps any extra water escape. This keeps the mash from getting runny.
- Mash. Add the butter, sour cream, and half the milk. Mash with a potato masher or use a hand mixer — whichever you like. Add more milk if you want a looser texture. Stir in salt and pepper and give it a quick taste. Adjust as you go; a little more salt can make a big difference.
- Mix in the good stuff. Fold in most of the cheese, most of the crumbled bacon, and most of the green onions. Save some for topping — it’s nice to see those bright bits at the end.
- Assemble. Spread the mashed potatoes into the prepared dish and smooth the top. Sprinkle the remaining cheese evenly over the top.
- Optional crunch. Toss panko crumbs with olive oil or melted butter and sprinkle over the cheese. This gives a little texture lift. If you prefer ultra-creamy over crunchy, skip this part.
- Bake. Slide the casserole into the oven and bake for 20 to 25 minutes, until bubbly and golden on top. If you like it extra brown, broil for a minute or two at the end — but watch it closely so it doesn’t burn.
- Rest and garnish. Let the casserole rest for 5 minutes after baking. Then garnish with the reserved bacon and green onions and serve warm.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time (boiling potatoes): 12 to 15 minutes
- Bake time: 20 to 25 minutes
- Total time: about 50 to 55 minutes
Nutritional information
These numbers are estimates and will vary by ingredients and portion sizes. A typical serving of this Loaded Mashed Potato Casserole is around 420 kcal. If you want to lighten it up a bit, try using reduced-fat cheese, turkey bacon, or substituting some of the butter and sour cream with Greek yogurt.
Frequently asked questions
Can I make this casserole ahead of time?
Yes. You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours. Bring it to room temperature for 20 to 30 minutes before baking, then bake as directed. You may need to add a few extra minutes to the bake time if it’s cold when it goes into the oven.
Can I use instant mashed potatoes or leftover mashed potatoes?
Absolutely. Leftover homemade mashed potatoes work great; you might need to loosen them with a splash of milk and fold in the mix-ins. Instant mashed potatoes are fine in a pinch, but the texture and depth of flavor won’t be quite the same as fresh-cooked potatoes. If you use instant, follow the package for rehydration, then add the cheese, bacon, and toppings before baking.
How can I make this dairy-free or vegetarian?
For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted vegetables for umami. For dairy-free, use a dairy-free milk (like oat or almond), a vegan butter substitute, dairy-free sour cream, and a plant-based shredded cheese. The texture will change a bit, but the basic idea still works.
Final notes
This Loaded Mashed Potato Casserole is one of those recipes that feels both humble and celebratory. It’s quick enough for a weeknight when you want comfort food, but pretty enough for a holiday spread. I often think of it as the thing your guests will ask about between bites. If you try it, tweak it: some folks throw in roasted garlic, others add chives instead of green onions. Cooking is about making it yours, and with this casserole you can’t go wrong.
If you make it, let it breathe for a few minutes before serving. The cheese settles, the flavors calm down, and you get that perfect scoop. Enjoy.
Loaded Mashed Potato Casserole
Ingredients
- 2 lb russet potatoes, peeled and cut into chunks
- 1/2 cup whole milk
- 1/4 cup sour cream
- 3 tbsp unsalted butter
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 1/2 cups sharp cheddar cheese, shredded, divided
- 6 slices bacon, cooked and crumbled
- 3 tbsp green onions, thinly sliced
- 1/2 cup panko breadcrumbs or crushed crackers (optional for topping)
- 1 tbsp olive oil or melted butter for topping
Instructions
- Preheat the oven to 375 F (190 C). Grease a 9x9-inch baking dish or similar casserole dish and set aside.
- Place the peeled and chunked potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 12 to 15 minutes when pierced with a fork.
- Drain the potatoes well and return them to the pot. Let them sit for a minute to allow excess steam to escape so the mash won’t be watery.
- Add the butter, sour cream, and half of the milk to the potatoes. Mash with a potato masher or a hand mixer until mostly smooth. Add more milk as needed to reach a creamy consistency. Season with the teaspoon of salt and 1/2 teaspoon black pepper, tasting and adjusting.
- Fold in 1 cup of the shredded cheddar, most of the crumbled bacon (reserve a little for garnish), and two tablespoons of the sliced green onions. Mix until evenly distributed but not overworked.
- Spoon the mashed potatoes into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
- In a small bowl, toss the panko breadcrumbs or crushed crackers with the olive oil or melted butter. Scatter the mixture over the cheese for a crunchy topping. If you prefer no topping, skip this step.
- Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the top is golden. If you like a browner top, broil for 1 to 2 minutes at the end—watch closely.
- Remove from the oven and let the casserole rest for 5 minutes. Garnish with the reserved bacon and the remaining sliced green onions before serving.
