Loaded Mashed Potato Casserole

This isn’t just any mashed potato dish – it’s a gloriously creamy, cheesy casserole that’s loaded with crispy bacon, sharp cheddar, and fresh chives. Perfect for holidays, potlucks, or just making a regular dinner feel extra special.

Every bite delivers that perfect combination of smooth, velvety potatoes and indulgent toppings. The secret is in the double layer of cheese – some mixed right into the potatoes for maximum creaminess, and more melted on top for that irresistible golden-brown crust.

Ingredients

For the Potato Base:

• 3 lbs (1.3 kg) russet or gold potatoes
• ⅔ cup (157 ml) whole milk
• ½ cup (113 g) unsalted butter
• ½ cup (120 g) sour cream OR 3 oz (85g) cream cheese
• 1 clove garlic, pressed
• 1 teaspoon table salt
• ½ teaspoon fresh cracked black pepper

For the Topping:

• 6 oz (170 g) shredded cheddar cheese, divided
• ½ cup (60 g) crumbled bacon (about 6 slices)
• Chives or scallions for garnish

Steps

1. Preheat oven to 375°F (190°C). Position rack in center of oven.
2. Peel potatoes and cut into 1½-inch (4cm) pieces. Rinse under cold water for 1 minute to remove excess starch – this prevents gumminess.
3. Place potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt to water. Bring to boil over high heat. Cook for 15-20 minutes until fork-tender – they should easily break apart when pierced.
4. Drain thoroughly in colander, then return to hot pot for 1 minute, shaking occasionally. This crucial step allows excess moisture to evaporate, preventing watery potatoes.
5. Add milk, butter, sour cream (or cream cheese), garlic, salt, and pepper. Mash until smooth but don’t overmix – this can make potatoes gluey. For best texture, mash in one direction rather than stirring.
6. Fold in 1 cup (4oz) shredded cheddar until just combined. The cheese should be evenly distributed but don’t overmix.
7. Transfer to a 2.5 qt casserole dish. Top with remaining ½ cup cheese and bacon. Butter a piece of foil (prevents cheese from sticking) and cover dish butter-side down.
8. Bake covered for 20 minutes, then remove foil and bake additional 15-20 minutes until cheese is melted and edges are lightly golden.
9. Let rest 5 minutes before serving. Top with fresh chives or scallions.

Smart Swaps

• Use Yukon Gold potatoes for naturally buttery flavor
• Replace whole milk with 2% milk to reduce calories
• Try turkey bacon for a lighter option

Make It Diabetes-Friendly

• Use cauliflower for 1/3 of the potatoes (reduces carbs by 33%)
• Replace whole milk with unsweetened almond milk
• Use reduced-fat cheese and turkey bacon
• Portion size: limit to ½ cup serving (25g carbs)

Pro Tips

• Let butter and milk come to room temperature
• Don’t skip the initial potato rinse – it’s key for texture
• For make-ahead: prepare up to foil-covering step, refrigerate up to 24 hours, add 10 minutes to baking time