Loaded Mashed Potato Casserole (Make-Ahead)

If you're on the hunt for a casserole that blows all other casseroles out of the water, you've come to the right place. Sure, mashed potatoes are fine on their own, but they couldn't hold a candle to this Loaded Mashed Potato Casserole.

Thick-cut, crispy bacon, melty Havarti cheese, flavorful Cheddar, and chopped green onions are speckled throughout a base of mashed potatoes, made über creamy thanks to the addition of butter and, the kicker, cream cheese.

Loaded Mashed Potato Casserole is the perfect side for rounding out your Thanksgiving day menu and potluck dinners alike! It feeds a crowd and tastes just as good the next day as it did the first. Prepare yourself for rave reviews, seconds and thirds.

Why You'll Love This Casserole

I used to make a stovetop version of this loaded mashed potato casserole years and years ago for holiday gatherings like Thanksgiving and Christmas dinner, but the last-minute assembly was not it. Cream cheese is the secret weapon, keeping this mashed potato dish from drying out so you can assemble it up to 2 days in advance. Yes, please.

• Make-Ahead | Assemble up to 2 days in advance.
• Feeds a Crowd | Super filling and rich, this potato casserole stretches for a crowd. It fills a 9x13" casserole dish with zero fuss!
• Ultra-Creamy | Butter + cream cheese + havarti = ultra melty, cheesy heaven.

I've been making this casserole version for over a decade now, and year after year, the whole family looks forward to scooping generous portions onto their plates next to roasted turkey and green bean casserole!

Ingredients (Notes & Swaps)

• Russet potatoes | Russets are perfect for this recipe, but you could also use Yukon Golds if desired.
• Milk | This recipe calls for whole milk, but if you'd like to step up the decadence a notch, feel free to use half-and-half. On the other hand, you could take things in the opposite direction and use 2% milk as well.
• Butter | Preferably, use unsalted butter. If you only have salted butter, you'll need to omit the salt from this recipe entirely and, rather, add salt to taste at the end.
• Cheese | This loaded mashed potato casserole is extra creamy and extra cheesy thanks to a trifecta of cheeses. You will need to have Cream Cheese, Havarti, and Cheddar cheese on hand.
• Bacon | The bacon is diced and then cooked in a skillet. For this reason, we recommend using thick-cut bacon — it's easier to cut when raw!
• Green Onions | The green onions add a mild onion flavor to the casserole without overpowering it. However, if you'd like to leave them out all together, go for it!

If you're a fan of cheesy potatoes, check out our Diced Potato Casserole.

How to Make It (Step-by-Step)

Step 1: Cook the bacon right

In a large sauté pan over medium-high heat, saute the cubed bacon until crispy. Transfer to a plate lined with paper towels and set aside until ready to use.

Pro Tip: You can also cook strips of bacon on a rimmed sheet pan lined with foil at 400°F for 15-20 minutes (until crispy to your liking) and chop after cooled.

Skipping the bacon? Make our cheesy mashed potatoes instead.

Step 2: Boil + mash

Boil the Potatoes | Add potatoes to a large pot, and cover them with water by 1 inch. Place over high heat and allow them to come to a boil. Boil the potatoes until fork-tender. This should take about 20 minutes.

Make the Mashed Potatoes | Drain and return potatoes to the pot. Add cream cheese, milk, butter, salt, and pepper to the potatoes. Using a handheld mixer on medium-low speed, mix until well-combined.

Pro Tip: Take care not to overmix or your Loaded Mashed Potato Casserole will end with a gluey texture.

Step 3: Bake, top + melt

Add the Add-Ins | Using a sturdy spoon, stir in the Havarti cheese, ½ cup of cheddar, half of the bacon, and about two-thirds of the green onions. Transfer to the prepared dish.

Bake | Cover with aluminum foil and bake for 20 minutes. Remove potatoes from the oven and sprinkle the top evenly with remaining Cheddar, bacon, and green onions. Return to the oven, uncovered, and bake for 10 minutes more, or until the cheese is melted and bubbly. Serve and enjoy.

Make-Ahead, Storage & Reheat

Make-Ahead | You can assemble this loaded mashed potato casserole and refrigerate up to 1-2 days in advance. When ready to cook, remove from the refrigerator and allow to set at room temperature for 30-45 minutes to remove the chill. You may need to add 10-15 minutes to the covered bake time if casserole goes in the oven cold.

Store | Keep leftovers refrigerated for 3-4 days. Freezing is not recommended.

Reheat | Loaded mashed potatoes reheat beautifully! Reheat them covered in aluminum foil in a 325°F oven for about 20 minutes. For a quicker reheating method, microwave at 45-second intervals, stirring for even heating between each stint in the microwave.

Variations & Add-Ins

Ranch Potatoes | Cheddar and ranch are one of our favorite combinations, and these cheesy ranch potatoes are proof. Add 1-2 tablespoons of dry ranch seasoning into the mash.

Jalapeno Cheddar | Saute 3-4 seeded and diced jalapenos in a small pan on the stovetop with a tablespoon of oil until softened. Stir into the mash before transferring to the baking dish.

FAQs

More Potato Sides to Love

• Lyonnaise Potatoes
• Perfect Mashed Potatoes
• Sweet Potato Soufflé
• Red Mashed Potatoes

More Thanksgiving Recipes to Try

• Southern Cornbread Dressing Recipe
• Caramelized Onion Mashed Potatoes
• Baked Cream Cheese Corn with Crumbled Bacon
• Crock Pot Corn Pudding
• Butternut Squash Apple Quinoa Salad
• 30-Minute Garlic Parmesan Dinner Rolls
• Easy Creamed Spinach
• Slow Cooker Christmas Stuffing