Loaded Mashed Potato Casserole

Mashed Potatoes – in casserole form! This Loaded Mashed Potato Casserole is deliciously creamy and packed with the flavors of melted cheddar, crispy bacon and fresh chives. The perfect side dish for any meal!

For much of my life, I would have told you I am not (and I repeat NOT) a potato person. I just never understood why so many people liked them so much. But as it turns out… I just wasn’t trying hard enough.

Because the thing about potatoes is this: there’s a potato for everyone. From mashed potatoes to fondant potatoes to cheesy potatoes and more… there are so many different ways to make them. And this Loaded Mashed Potato Casserole is my newest favorite.

Made with mashed potatoes, sour cream, cheddar cheese, crispy bacon, and chopped chives, it’s packed with amazing flavor and has the most delectably creamy texture. Plus… it’s a great way to use up leftovers!

One thing I really love about this casserole is how easy it is to customize with different cheeses, toppings, veggies, and even meats. If you like it with potatoes, you’ll like it in this casserole. Which means you can enjoy this recipe as a side dish or as a main dish, just by adding your favorite veggies or proteins!

what you’ll need for this recipe

Mashed potatoes – I started with 6 cups of mashed potatoes. Either fresh OR leftover mashed potatoes will work well for this recipe.

Milk – I added 1/2 cup milk for a spoonable texture. Depending on the thickness of your mashed potatoes, you can add anywhere between 1/4 and 3/4 cup. You can also substitute half & half or heavy cream for richer flavor.

Sour cream – 3/4 cup sour cream adds both flavor and creaminess to this casserole. I used plain sour cream, but any of your favorite flavored versions would also be delicious.

Cheese – Cheese is a non-negotiable in casseroles (am I right?) I added 8 ounces shredded sharp cheddar, but Colby Jack, Mozzarella, or Mild Cheddar would also work well.

Bacon – 6 ounces crispy, chopped bacon adds delicious, salty flavor and a crunchy texture to this recipe. I used regular smoked bacon, but turkey bacon, pancetta, or even plant-based bacon would all work well.

Chives – Fresh chopped chives add a mild onion-like flavor to this casserole. Substitute sliced green onions if you prefer.

Salt & pepper – Salt & pepper, to taste.

how to make loaded mashed potato casserole

Make the base. In a large mixing bowl, combine the mashed potatoes, milk, sour cream, 1/2 cup shredded cheese, and salt & pepper to taste (I used 1/2 teaspoon salt and 1/2 teaspoon pepper.) Mix well, then transfer to a 2 quart casserole dish.

Add the toppings. Top with remaining shredded cheese and crumbled bacon.

Bake & garnish. Cover with a lid (or foil) and bake at 400° for 20 minutes. Uncover and bake for an additional 10-15 minutes, until cheese is golden brown and bubbly around the edges. Garnish with fresh chives and any additional garnishes of your choice.

storing & reheating

Leftover casserole can be stored, covered, in the refrigerator for up to 4 days. To reheat, transfer desired amount to an oven-safe container, cover with foil, and reheat at 350° for 20-40 minutes (depending on the amount) or until heated through.

You can also make this casserole in advance and freeze it. Simply prepare the recipe according to instructions, cover it tightly with heavy duty foil and freeze for up to 3 months. To reheat, keep it covered and bake at 350° for 1 – 1.5 hours or until completely heated through.