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The Best Loaded Mashed Potato Casserole for a Crowd

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This loaded mashed potato casserole is creamy, cheesy, and packed with texture, perfect for feeding a crowd. It started as a happy accident but has become the most-requested dish for gatherings and holidays.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup sour cream, room temperature
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 1 cup whole milk, warmed
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, plus more for cooking water
  • 1/2 teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup cooked bacon, chopped (about 10–12 strips)
  • 1/2 cup green onions, sliced
  • 1/4 cup fresh chives, chopped (optional)

Instructions

  1. Place peeled and quartered Yukon Gold potatoes in a large stockpot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain in a colander and let steam dry for a minute or two.
  2. Return drained potatoes to the pot or transfer to a large mixing bowl. Mash while still hot using a potato masher or ricer until smooth but not gluey.
  3. While potatoes are still warm, add softened cream cheese and melted butter. Stir gently until incorporated. Add sour cream, warmed milk, garlic powder, onion powder, salt, and pepper. Mix until combined and creamy. Adjust seasoning to taste.
  4. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the mashed potato mixture evenly into the dish. Sprinkle shredded cheddar cheese over the top, then scatter chopped bacon evenly over the cheese.
  5. Bake uncovered for 25-30 minutes until cheese is melted and bubbly and edges are starting to brown. For an extra-crispy top, broil for the last 2-3 minutes, watching closely.
  6. Let casserole rest for 5-10 minutes after baking. Sprinkle sliced green onions and fresh chives over the top just before serving.

Notes

Bring sour cream and cream cheese to room temperature before mixing. Shred your own cheddar for best melting. For make-ahead, assemble completely (minus green onion garnish) up to 24 hours in advance, cover with foil, and refrigerate. Add 10-15 minutes to baking time when starting from cold. For freezing, assemble without garnish, wrap tightly in foil, and freeze up to 3 months. Thaw overnight in refrigerator before baking, adding 15-20 minutes to baking time.

Nutrition

Keywords: loaded mashed potato casserole, potato casserole, mashed potato casserole, loaded potatoes, comfort food, holiday side dish, crowd-pleasing recipe

Find it online: https://elaraeats.com/the-best-loaded-mashed-potato-casserole-for-a-crowd/