Loaded Mashed Potato Casserole (Make Ahead)

Level up your side dish game with this delicious loaded mashed potato casserole. Creamy and rich and are easy to make ahead of time, making them a great option of Thanksgiving and the holidays.

spoon digging into loaded mashed potato casserole

Loaded Mashed Potatoes

When it comes to deciding what to serve up for Thanksgiving and Christmas I always want to find lots of make ahead options to make the day less stressful in the kitchen. And that’s where this delicious loaded mashed potato casserole comes in!

Super easy to make, this side dish is creamy and buttery, and of course, loaded with bacon and cheese. What’s not to love?!

For more mashed potato side dishes, be sure to check out my Slow Cooker Mashed Potatoes with Garlic Butter and “Cheesy” Vegan Mashed Potatoes.

Why you’ll love this Loaded Mashed Potato Casserole:

Make ahead: This casserole can be made up to 2 days ahead of time, so it’s a great option if you are planning to serve them as part of a big feast.
Perfect for a crowd: This recipe will easily feed up to 10 people and is easily halved and doubled.
Simple: Easy to make with simple ingredients, this dish is quick to prep and delicious to eat!

overhead loaded mashed potato casserole in baking dish

wooden spoon in loaded mashed potato casserole

How to make mashed potato casserole

Be sure to see the recipe card below for full ingredients & instructions!

Boil the waters until fork tender and drain.
Mash the potatoes with the butter, creams and cheeses.
Add some cooked bacon and chives and combine and season.
Spread the mashed potatoes in a baking dish.
Cover with foil and cook, uncovering halfway through.
Sprinkle with cheese and bake.
Top with bacon and chives and serve.

Classic Green Bean Casserole is one of those Thanksgiving recipes that you don't need to reinvent. It's absolutely perfect just the way it is, with green beans, cream of mushroom, crunchy fried onions, and some other awesome ingredients. This green bean casserole recipe is exactly what you need for you next holiday meal!

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baking dish with mashed potato casserole with cheese and bacon

overhead image of loaded mashed potato casserole

Make it ahead of time

This loaded mash potato casserole can be made two days in advance.

Make the mashed potato mixture and spread it into the baking dish.
Cover with plastic wrap and place in the fridge for up to 2 days.
Remove from the fridge 30 minutes before cooking.
Remove plastic and cover with foil.
Cook in a preheated oven for 50 minutes, removing the foil halfway through.
Add cheese and bake until melted and serve with bacon bits and chives.

What are the best potatoes to use?

My top potato when making mash is Yukon Gold. They are nice and starchy so get really fluffy. Russets are also a good choice, but stay away from waxy potatoes like red skinned or fingerlings.

What do you serve them with?

This loaded mashed potato casserole is the perfect accompaniment to your Christmas or Thanksgiving meal. Try it with:

Pairing Ideas:

bowl of mashed potato casserole topped with sour cream

Tips!

Boil the potatoes until they are fork tender and boil off any excess moisture.
Use starchy potatoes like Yukon Gold or Russet for the best mashed potatoes.
If making ahead of time, let the potatoes cool completely before storing.
Leftovers will keep well for 3 to 4 days and can be reheated in the oven.

up close image of loaded mashed potato casserole

More Holiday Side Dishes

This Loaded Mashed Potato Casserole is just ONE of our favorite holiday side dishes! Be sure to try these other amazing recipes.

maple bacon brussels sprouts in white bowl

30 Minute Meals

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Loaded Mashed Potato Casserole (Make Ahead)

Level up your side dish game with this delicious loaded mashed potato casserole. Creamy and rich, they are easy to make ahead of time, making them a great option of Thanksgiving and the holidays.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings people

Calories 669kcal

Author Becky Hardin – The Cookie Rookie

Ingredients

5 pounds Yukon Gold potatoes
1 tablespoon kosher salt divided
1½ teaspoons ground black pepper divided
1 teaspoon granulated onion
½ teaspoon garlic powder
½ cup unsalted butter softened (1 stick)
4 ounces package cream cheese softened
1 cup sour cream
1½ cups Half and Half or heavy cream warmed slightly
2 cups shredded Cheddar cheese divided
1 pound bacon cooked crisp and crumbled, divided
2 tablespoons chopped fresh chives divided

Instructions

Spray a 9×13-inch casserole dish with nonstick cooking spray.
Peel the potatoes and cut into 1-inch cubes. Place the potatoes in a large Dutch oven and cover by 1-inch water. Add 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon granulated onion and ½ teaspoon garlic powder; stir well. Set over high heat and bring to a boil, reduce heat to low and simmer until potatoes are fork tender, about 15 minutes.

5 pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1½ teaspoons ground black pepper, 1 teaspoon granulated onion, ½ teaspoon garlic powder
Drain the potatoes and return to the empty, still hot pot. Set the pot over low heat to boil off excess moisture from the potatoes – this should take just about 1 minute.
Mash the potatoes, and add butter, cream cheese, sour cream, Half and Half and 1 cup cheese. Stir well. Add half of the bacon and 1 tablespoon chopped chives. Stir well. Taste and, if needed, season with additional kosher salt and black pepper.

½ cup unsalted butter, 4 ounces package cream cheese, 1½ cups Half and Half or heavy cream, 2 cups shredded Cheddar cheese, 1 pound bacon, 2 tablespoons chopped fresh chives, 1 cup sour cream
Spread the mashed potatoes into the baking dish.
At this point, the potatoes can be cooked immediately or refrigerated up to two days.
If baking immediately, adjust oven rack to middle position and preheat oven to 350°F. Cover tightly with foil and cook 15 minutes. Remove foil, and bake another 10-15 minutes until heated through. Sprinkle with remaining 1-cup cheese and bake just until cheese melts. Remove from oven and top with reserved bacon and chives. Serve.
If making ahead, cover tightly with plastic wrap and refrigerate up to 2 days. Remove from the fridge 30 minutes before cooking.
When ready to cook, adjust oven rack to middle position and preheat oven to 350°F. Remove the plastic wrap and cover tightly with foil.
Bake 30 minutes, at 350°F, then remove the foil. Continue baking 20-30 minutes or until heated through. Add reserved shredded cheese and cook just until cheese melts. Remove from oven and top with reserved bacon and chives. Serve and enjoy!