Mashed Potato Casserole

A casserole with a spoon sinking into it.

Mashed Potato Casserole is a delicious side dish with all the flavors of a fully loaded baked potato and silky smooth mashed potatoes. It's topped with all your favorite potato toppings like two kinds of cheese, bacon, and green onions and then baked in one casserole dish in the oven to cheesy perfection.

Course Side Dish

Cuisine American

Keyword loaded mashed potato casserole recipe, mashed potato casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 300kcal

Author Jessica - Together as Family

Equipment

Ingredients

3 pounds russet potatoes
1 teaspoon kosher salt
4 ounces cream cheese room temperature
6 tablespoons butter room temperature
1/2 cup sour cream room temperature
1/2 cup half and half room temperature
1 teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon black pepper (optional)
1 cup shredded cheddar cheese

Toppings

1 cup shredded cheddar cheese
1/2 cup real bacon bits (or more to taste)
1/4 cup sliced green onions

Instructions

Preheat the oven to 350℉. Prepare a 9x13-inch baking dish with cooking spray. Set aside.
Prep : Peel the potatoes and cut into large pieces.
^{* I recommend also placing the cream cheese, sour cream, butter, and milk out at room temperature before starting the potatoes. This way they're closer to room temperature when you add them into the mashed potatoes.}
Place the peeled and chopped potatoes into a large pot and cover the potatoes with cold water and add 1 teaspoon of kosher salt. Bring to a boil over high heat.
Once boiling, reduce the heat to medium and cook for 20 minutes or until the potatoes are fork tender and easily pierced with a fork.
Drain the potatoes using a colander and place them into a large bowl.
3 pounds russet potatoes, 1 teaspoon kosher salt
Add the cream cheese, butter, sour cream, half and half, 1 teaspoon kosher salt, garlic powder, and black pepper. Use a potato masher, or an electric hand mixer on low-medium speed, to mix just until creamy and combined.
^{* Don't mix for too long or else the potatoes will turn gummy and release too much of the starch. Just mix until smooth and well combined.}
4 ounces cream cheese, 6 tablespoons butter, 1/2 cup sour cream, 1/2 cup half and half, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
Stir in the shredded cheese and mix to combine.
1 cup shredded cheddar cheese
Evenly spread the mashed potato mixture into the prepared baking dish. Top with 1 cup shredded cheese. Bake in the oven for 20 minutes or until the cheese is melted.
1 cup shredded cheddar cheese
Remove the pan from the oven and top with the real bacon bits and diced green onions.
1/2 cup real bacon bits, 1/4 cup sliced green onions
Serve warm and enjoy!

Notes

Warm Potatoes (Mixing Tip) : Immediately after adding the drained & cooked potatoes into the large bowl make sure you're ready to add the other ingredients. This way, the warm potatoes will help soften the butter and other diary ingredients which makes it all mix together much more smoothly and creamy.

Milk : It's best to use a milk with a higher fat content like heavy cream, half and half, whole milk, or evaporated milk. I prefer using half and half.

Make It Ahead of Time : This is a great option to make-ahead the day before. Simply prepare the casserole as stated but instead of baking it, cover the prepared dish with plastic wrap and then tin foil, or just a lid, and refrigerate it overnight. Leave the casserole out at room temperature for about 20 minutes before baking it so it can come closer to room temperature before putting it into the hot oven.

Nutrition