Loaded Mashed Potatoes are creamy and full of everything you would find in a baked potato. Bacon, sour cream, and cheese are in this yummy casserole.

potatoes with cheese, bacon, and green onions

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LOADED MASHED POTATO CASSEROLE

This recipe was sent to me by friend Wendy. I tweaked it a little bit but they are so good!

They were so good and a different alternative to normal potatoes and the ultimate comfort food. They are creamy, savory, and just like eating a loaded baked potato. Or in this case 7 loaded baked potatoes.

INGREDIENTS

  • POTATOES – Russet Potatoes are what I like to use. You can also use Yukon Gold potatoes.
  • SOUR CREAM – Makes the potatoes nice and creamy.
  • BUTTER – Classic ingredient in any mashed potatoes.
  • CREAM CHEESE – Gives them the creamiest texture.
  • MILK – Makes them fluffy.
  • NUTMEG – I know it sounds weird but nutmeg adds an element of sophistication.
  • GARLIC SALT – Adds garlic flavor and savory tones.
  • CHEDDAR CHEESE – Who doesn’t love cheesy potatoes.
  • BACON – Crispy bacon on top.
  • GREEN ONIONS – These aren’t required but if you want that onion flavor, they do the job.

potatoes with cheese, bacon, and green onions

INSTRUCTIONS

    1. Preheat oven 350 degrees and spray a 9×13 baking dish.

    2. Peel, quarter, and boil potatoes in a large pot for 15-20 minutes or until soft and fork tender. Drain potatoes and slightly mash with a potato masher. Stir in the cream cheese, sour cream, milk, butter, garlic salt, and nutmeg.

      mashed potatoes with cream cheese, sour cream

    3. Beat at a medium-high speed until nice and creamy. Do not overwhip. Add salt and pepper to taste keeping in mind that the cheese and bacon will add a little salt later.

      mashed potatoes in a bowl

    4. Spoon into prepared casserole dish. Sprinkle top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
potatoes with cheese, bacon, and green onions

MAKE AHEAD INSTRUCTIONS:

You can make these ahead of time up to the point of adding the mashed potatoes to the casserole dish. Store covered in the refrigerator for up to three days.
To reheat: Bring potatoes to room temperature for 30 minutes. Add the cheese and bacon and bake as directed.

OTHER POTATO RECIPES:

potatoes with cheese, bacon, and green onions

Loaded Mashed Potatoes

4.06 from 19 votes
This Loaded Mashed Potatoes are creamy and full of everything you would find in a baked potato.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings

Ingredients

  • 5 1/2 cups mashed potatoes, (around 6-7 large baking potatoes)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded cheddar cheese
  • 8 slices bacon crispy cooked and crumbled
  • (optional) sliced green onions for garnish

Instructions
 

  • Preheat oven 350 degrees and spray a 9x13 baking dish.
  • Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and slightly mash. Add cream cheese, sour cream, milk, butter, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Do not overwhip. Add salt and pepper to taste keeping in mind that the cheese and bacon will add a little salt later.
  • Spoon into prepared baking dish. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
  • Serves 12 people.

Notes

MAKE AHEAD INSTRUCTIONS:

You can make these ahead of time up to the point of adding the mashed potatoes to the casserole dish. Store covered in the refrigerator for up to three days.
 
To reheat: Bring potatoes to room temperature for 30 minutes. Add the cheese and bacon and bake as directed.
Cuisine: American
Course: Side Dish
Author: Christy Denney

loaded mashed potatoes

Loaded mashed potatoes - creamy and full of everything you would find in a baked potato. #loaded #mashed #potato #casserole #thanksgiving #easter #recipe #sidedish

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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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