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Ultra Creamy Cheesy Loaded Baked Mashed Potato Casserole

A close-up of a square slice of baked mashed potatoes casserole topped with melted cheddar, bacon bits, and green onions.
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You will make the ultimate comfort food with this recipe for Ultra Creamy Cheesy Loaded Baked Mashed Potato Casserole. This dish guarantees velvety texture, sharp cheddar, and bacon, making it the perfect holiday side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter
  • 1 cup sharp cheddar cheese, shredded, plus extra for topping
  • 1/2 cup sour cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cooked, crumbled bacon
  • 4 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely. Return them to the hot, empty pot for one minute to allow excess moisture to evaporate.
  4. Mash the potatoes thoroughly. Add the warm milk, softened cream cheese, and butter. Beat with an electric mixer on low speed until just combined and smooth. Do not overmix.
  5. Stir in the 1 cup of shredded cheddar cheese, sour cream, salt, and pepper until fully incorporated.
  6. Gently fold in the beaten eggs until just mixed. Then, fold in the crumbled bacon.
  7. Spread the mashed potato mixture evenly into the prepared baking dish.
  8. Sprinkle the top generously with extra shredded cheddar cheese.
  9. Bake for 25 to 30 minutes, or until the casserole is heated through and the cheese topping is melted and lightly golden brown.
  10. Let the casserole rest for 5 minutes before serving. Garnish with sliced green onions.

Notes

  • For the creamiest results, use Yukon Gold potatoes instead of Russets.
  • You can prepare this casserole up to 24 hours ahead. Cover and refrigerate before baking. Add 10-15 minutes to the baking time if baking from cold.
  • To achieve a velvety texture, warm your milk before adding it to the potatoes.

Nutrition

Find it online: https://devourdish.com/baked-mashed-potatoes-creamy-casserole-recipe/