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4.16 from 38 votes

Loaded Mashed Potato Casserole

A recipe for loaded mashed potato casserole, featuring crispy thick-cut, bacon, freshly grated Cheddar cheese, and chopped green onions.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: Loaded Mashed Potato Casserole
Servings: 9
Calories: 539kcal
Author: Kelly Anthony

Ingredients

  • 8 slices cold, thick-cut bacon cubed
  • 3 pounds Russet potatoes rinsed, peeled, and cut into 1" cubes
  • 8 ounces cream cheese room temperature
  • ½ cup whole milk room temperature
  • ½ cup unsalted butter room temperature
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 1 cup freshly grated Havarti cheese
  • 1 ¾ cup freshly grated Cheddar Cheese separated
  • 4 green onions, chopped white and light green parts only

Instructions

  • Preheat the oven to 350° and have ready a greased 8x8" baking dish.
  • In a large sauté pan over medium-high heat, saute the cubed bacon 6-8 minutes, or until crispy. Transfer to a plate lined with paper towels and set aside until ready to use. 
  • Add potatoes to a large pot, and cover with water by 1 inch. Place over high heat and allow to come to a boil. Boil the potatoes until fork tender, about 20 minutes.
  • Strain the potatoes and add them back 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. Do not overmix.
  • 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.
  • 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.

Video

Notes

Do not overmix the potatoes with the mixer, or they will be chewy.
MAKE-AHEAD NOTES: 
You can prepare the casserole a day or two in advance. To do so, prepare the potatoes up until the point of baking, cover and refrigerate.
Set the potatoes out about 45 minutes before baking to remove the chill. Resume with the recipe, and bake as directed.

Nutrition

Calories: 539kcal | Carbohydrates: 30g | Protein: 15g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 103mg | Sodium: 985mg | Potassium: 782mg | Fiber: 2g | Sugar: 2g | Vitamin A: 985IU | Vitamin C: 9.7mg | Calcium: 245mg | Iron: 1.8mg