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Loaded Mashed Potato Casserole

Loaded mashed potato casserole combines smooth, buttery potatoes with sour cream, sharp cheddar, crisp bacon, and green onions. Baked uncovered until hot throughout, it has a melted-cheese topping and a savory finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 3 lb russet potatoes peeled and cut into 1-inch pieces
  • 3 qt cold water
  • 2 tsp kosher salt divided
  • 0.5 cup unsalted butter
  • 0.5 cup whole milk warmed
  • 1 cup sour cream
  • 0.25 tsp black pepper
For the topping
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 6 slices bacon cooked until crisp and crumbled, divided
  • 4 green onions medium, thinly sliced, divided

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the potatoes
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Put the potatoes in a large pot, add the cold water and 1 1/2 teaspoons of the salt, and bring to a boil over high heat; reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  3. Drain the potatoes well and return them to the pot; add the butter and mash until smooth.
  4. Stir in the warm milk, sour cream, remaining 1/2 teaspoon salt, and pepper.
  5. Fold 1 cup of the cheddar, 4 slices’ worth of crumbled bacon, and 2 sliced green onions into the mashed potatoes.
Assemble and bake
  1. Spread the potatoes in the prepared dish and top with the remaining 1/2 cup cheddar, bacon, and green onions.
  2. Bake uncovered for 20 to 25 minutes, until hot throughout and the cheese is melted.
  3. Let rest for 10 minutes before serving.

Notes

Mash the potatoes while hot for the smoothest texture. Refrigerate leftovers for up to 4 days; this casserole can be frozen. For a vegetarian swap, omit the bacon.