Packed with all of the classic baked potato toppings, this Loaded Mashed Potato Casserole makes for a delicious side dish!
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Sometimes the inspiration for a new recipe comes about by mistake – which is exactly what happened with this Loaded Mashed Potato Casserole. You see, a couple of years ago, I made the mistake of buying 10 pounds of potatoes. They were on super sale right around Thanksgiving, and I figured it would be nice to have some extra potatoes around.
Then I realized exactly how many potatoes are in a 10-pound bag. (Hint: It’s a lot of spuds!) We used those potatoes for traditional mashed potatoes as well as loaded baked potatoes. That’s when it hit me – what if I combined those two concepts to create loaded mashed potatoes?
One bite is all it took. This Loaded Mashed Potato Casserole is absolutely delicious, and I might just not go back to traditional mashed potatoes ever again.
Loaded Mashed Potato Casserole
As with its cousin (the loaded baked potato), this Loaded Mashed Potato Casserole is really all about the toppings. Sure, the potatoes are tasty, but they mainly provide a blank canvas for all of the other delicious ingredients in this recipe.
When it comes to loaded baked potatoes, I vote for all the toppings. Crispy bacon, sour cream, butter, green onions and of course cheese. Pile ’em all on top!
I used those same ingredients for this Loaded Mashed Potato Casserole – the only difference is the potatoes got cooked + mashed first instead of just baked. We made this casserole again recently (this time I wrote down the exact measurements), and it was a huge hit.
We did have leftovers – after all, this recipe uses 5 pounds of potatoes. However, those leftovers are easy to reheat in a skillet or microwave, and they made for a pretty tasty lunch the next day by themselves. (If you’re reheating these potatoes in a skillet, just add a little splash of milk to help loosen ’em up.)
As delicious as the bacon, sour cream and green onions are, the real shining star of any loaded baked potato is the cheese. In this case, I opted for a combination of two different Cabot cheeses – Seriously Sharp Cheddar Cheese and Colby Jack.
Cabot is known for their cheeses, and the flavor of that Seriously Sharp Cheddar is absolutely fantastic. We always keep a couple of bars in the fridge for everything from recipes to snacking. Cabot’s Colby Jack is a fun addition to this recipe – it’s a smooth cheese that melts really well. The combination of that Colby Jack with sharp cheddar? Absolutely fantastic!
Cabot is based in Vermont, and Cabot’s farm families are spread across New England and New York. The farmers all take immense pride in their work, and it shows – Cabot cheeses are among the finest in the world. I’m not kidding, either – they regularly win national and worldwide awards for their cheeses. (If you’re wondering where you can find Cabot cheeses in your area, check out their product finder.)
Storing Leftover Mashed Potato Casserole
Leftovers of this Loaded Mashed Potato Casserole recipe should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply heat in a microwave or in a skillet until hot. (Tip: Add a splash of milk to loosen up the potatoes a bit.)
This casserole can also be frozen for up to 3 months. Just let it thaw overnight in the refrigerator before reheating.
If you’re looking for a delicious side dish (or just a way to use up extra potatoes), then put this Loaded Mashed Potato Casserole on the menu. The creaminess and taste of this casserole is amazing. This recipe is always a hit in our house, and I hope it becomes a favorite in yours as well. Cheers!
Loaded Mashed Potato Casserole
- 5 pounds potatoes Russet potatoes or Yukon Gold potatoes
- 8 oz. bacon
- ¾ cup sour cream
- ½ cup milk
- ¼ cup unsalted butter softened
- 1 tsp kosher salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups shredded Cabot Seriously Sharp Cheddar Cheese divided, i.e. 8 oz.
- 1 cup shredded Cabot Monterey Jack Cheese divided, i.e. 4 oz.
- ⅓ cup sliced green onions
- 2-3 Tbsp chopped fresh parsley
- Spray a 9”x13” baking dish with nonstick cooking spray; set aside.
- If baking casserole today, preheat oven to 350°F. (Note: This casserole can be made and stored in the refrigerator until ready to bake.)
- Peel potatoes and cut into 1” cubes. Place potatoes in a large pot or Dutch oven and fill with enough water to cover the potatoes by 1”.
- Place pot over high heat and bring to a boil. Once boiling, reduce heat to medium-low heat and simmer for 16-18 minutes, or until potatoes are fork tender.
- While potatoes are boiling, cook bacon in a large skillet until crispy. Pat bacon dry with paper towels and then crumble into a small bowl. Set bacon aside.
- Drain potatoes and return them to the empty pot. Place pot back over low heat for 1-2 minutes to evaporate any excess water. (Note: This ensures there isn’t too much liquid in the casserole!)
- Using a large bowl, add the potatoes and mash to desired consistency. (Tip: A potato masher works well, but I often use a stand mixer fitted with the paddle attachment as an easy way to whip mashed potatoes.)
- Add sour cream, milk, butter, salt, pepper, garlic powder, onion powder, half of the cheeses, half of the green onions and half of the crumbled bacon; stir until well combined.
- Spread mashed potatoes into prepared baking dish. (Note: At this point, the potatoes can be covered with plastic wrap and stored in the refrigerator for up to 2 days. See notes in post about this method.)
- Cover dish with foil and bake for 15 minutes.
- Remove foil and continue baking for 10-15 minutes, or until heated through.
- Remove dish from oven and top with remaining cheeses and bake for 4-5 more minutes, or until cheeses are completely melted.
- Remove dish from oven and sprinkle with remaining bacon, green onions and parsley on top before serving.
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