This Loaded Mashed Potato Casserole is a delicious spin on the classic loaded baked potato!
The addition of cheese, bacon, and cream puts this loaded Mashed Potato Bake over the top tastewise and will leave your family begging for seconds and thirds. And, of course, mashed potatoes pair superbly with a variety of main dishes.
Loaded Mashed Potato Bake is the Perfect Side Dish!
One of my favorite ways to get the family together is with a delicious meal. One of our favorite meals? Why, Barbecue, of course!
When we have the urge for Barbecue, I have a little trick to getting what everyone wants, without spending tons of money or having to slave over the smoker for 12 hours.
My trick? I send the hubby out to pick up a “to go” order for a pound or two of MEAT ONLY for our fave bbq joint. We usually get brisket (and sometimes sausage), then prepare all the traditional side dishes for a big family meal.
Some of our favorite sides to go with Barbecue are green beans (with bacon), my favorite broccoli salad, charro beans, mac and cheese, and of course, baked potatoes!
Why This recipe works!
- This Loaded Mashed Potato Bake is a great twist on baked potatoes. It’s super easy to put together and tastes unbelievably delicious! (Especially if you use instant mashed potatoes – I won’t tell, and after adding all the ingredients, no one will ever know!) Today’s recipe does use regular potatoes.
- What makes these mashed potatoes so creamy and delicious? Additions of the cream, butter, and cheese make these potatoes so smooth and creamy and rich and delicious.
- This loaded Mashed potato casserole is a perfect side dish for holidays, pot lucks, or your next Sunday dinner.
Ingredients + Tips for Mashed Potato Casserole
(Ingredients at a glance, scroll down to the recipe card for the full recipe.)
- Potatoes | About 4 lbs, peeled and cut. I recommend Russet potatoes for this mashed potato bake, however, Yukon gold will be a great 2nd choice.
- Butter | Salted or unsalted butter works fine. If using unsalted, give the potatoes a taste and add more salt as needed.
- Heavy cream | Gives the potatoes and amzing and rich flavor and creamytexture.
- Gruyere cheese | Gruyere cheese is on the pricey side, but it has a wonderful flavor profile and melts wonderfully. In a pinch, you could use swiss cheese.
- Monterey Jack Cheese | Gives the potatoes a yummy, cheesy consistency and flavor. Chedar will work as a substitution.
- Bacon | Cooked and diced
- Salt, pepper, and garlic powder
- Green onions | diced, for garnish.
How to Make this Mashed Potato Bake
(Get the full printable recipe at the bottom of the post.)
- Boil the Potatoes. In a large stockpot, cook roughly chopped potatoes in salted water for 15 to 20 minutes or until tender. Drain and return potatoes to pot.
- Preheat the oven. Preheat oven to 375 F.
- Mash and Season the Potatoes. Add butter, cream, garlic, salt, pepper, half the bacon, gruyere cheese, and 1 cup of the Monterey Jack Cheese. Mix together until cheese is melted, adding additional cream a tablespoon at a time as needed to reach desired consistency. (add additional salt and pepper to taste.
- Bake the Potatoes. Transfer potatoes to 13 x 9 baking dish, topping with last 1/2 of cheese. Bake for about 20 minutes or until hot and bubbly. Garnish with remaining bacon and green onions.
- Keep an eye on your potatoes at the end of the cooking time. You want them to be fork-tender, but not mushy.
- Don’t over mix your potato mixture as over mixing can lead to gummy potatoes.
What Kind Of Potatoes Are Best For Mashed Potatoes?
Russet potatoes are the best for mashed potatoes. Russets are a more starchy potato, mash easily and whip up fluffy and light. Yukon Gold potatoes are a great 2nd choice. I like using Yukon golds because their skins are much thinner, and I usually don’t even feel the need to peel them first.
Can I Use Milk Instead Of Heavy Cream?
Yes, the recipe will work with lower-fat milk instead of cream, however, the cream is what makes this dish so over the top fantastic. So I recommend using cream or at least half n half.
Can This Recipe Be Made Ahead?
Yes, this mashed potato bake can be made ahead. Prepare the recipe up to the point of baking. Cover with plastic wrap and refrigerate for up to 24 hours or until you are ready to bake. Remove the potatoes from the refrigerator and let them sit at room temperature for at least an hour before baking. Remove the plastic wrap, and bake as directed.
How To Store And Reheat Leftovers
- Store the leftover Mashed Potato Bake in an airtight container in the fridge for up to 3 days.
- To freeze leftovers place mashed potatoes in an airtight container or freezer bag for 1 to 2 months. When ready to eat, thaw overnight in the fridge.
- Reheat in the microwave at 50% power until heated through, or bring potatoes to room temp and bake, covered, at 350˚F until heated through.
Can I Make This Loaded Baked Potato Casserole In A Slow Cooker?
Yes, you can, and it will be amazing!
- Add your potatoes to a greased slow cooker (for easier clean-up). Cover and cook on high for 2-3 hours or on low for 5ish hours.
- Check on the potatoes, and when they are fork-tender, add all the ingredients, (except for what is reserved for the top).
- Use a hand mixer to blend everything together.
- Top potato mixture with remaining cheese, cover, and continue cooking for about 10 to 15 minutes or until cheese is melted, garnish with extra bacon and green onions and enjoy!
- For extra flavor, boil your potatoes in chicken stock. (Or add a tablespoon of better than bullion to your mashed potatoes. Keep in mind you may need to adjust the amount of salt used. Just give them a taste.)
- Like garlic-y mashed potatoes? Double the garlic.
- Use diced ham or sausage instead of bacon.
- Add sweet corn to your potato mixture.
- Like a bit of spice? Use pepper jack cheese instead of Gruyere.
- Want more spice? Add finely diced Jalapenos to your potato mixture before baking.
Tried this recipe?Print
This Loaded Mashed Potato Bake Recipe is a delicious spin on the classic loaded baked potato! The addition of cheese, bacon, and cream put this Loaded Mashed Potato bake potatoes over the top tastewise and will leave your family begging for seconds and thirds.
- 4 lbs potatoes peeled and cut
- 6 tbsp butter
- 1/2 to 1 cup heavy cream (start with 1/2 cup – add more if needed)
- 1 tsp each, salt and pepper
- 1 tsp garlic powder
- 1/3 cup gruyere cheese
- 1 1/2 cup grated Monterey Jack cheese
- 10 slices of bacon cooked and diced
- 2 to 3 green onions, diced
- In a large stockpot, cook potatoes in salted water for 15 to 20 minutes or until tender. Drain and return potatoes to pot.
- Preheat oven to 375 degrees.
- Mash potatoes.
- Add butter, cream, garlic, salt, pepper, half the bacon, gruyere cheese and 1 cup of the Monterey Jack Cheese.
- Mix together until cheese is melted, adding additional cream a tablespoon at a time as needed to reach desired consistency. (add additional salt and pepper to taste.)
- Transfer potatoes to 13 x 9 baking dish, topping with last 1/2 of cheese.
- Bake for about 20 minutes or until hot and bubbly. Garnish with remaining bacon and green onions.
- Serving Size: 1/8 of recipe
- Calories: 363
- Fat: 22
- Carbohydrates: 29
- Fiber: 6
- Protein: 16
Keywords: mashed potato, potato casserole, loaded mashed potatoes, mashed potato bake
What is your favorite side dish to serve with Barbecue?