Loaded Mashed Potatoes are creamy and full of everything you would find in a baked potato. Bacon, sour cream, and cheese are in this yummy casserole.
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LOADED MASHED POTATO CASSEROLE
This recipe was sent to me by friend Wendy. I tweaked it a little bit but they are so good!
They were so good and a different alternative to normal potatoes and the ultimate comfort food. They are creamy, savory, and just like eating a loaded baked potato. Or in this case 7 loaded baked potatoes.
INGREDIENTS
- POTATOES – Russet Potatoes are what I like to use. You can also use Yukon Gold potatoes.
- SOUR CREAM – Makes the potatoes nice and creamy.
- BUTTER – Classic ingredient in any mashed potatoes.
- CREAM CHEESE – Gives them the creamiest texture.
- MILK – Makes them fluffy.
- NUTMEG – I know it sounds weird but nutmeg adds an element of sophistication.
- GARLIC SALT – Adds garlic flavor and savory tones.
- CHEDDAR CHEESE – Who doesn’t love cheesy potatoes.
- BACON – Crispy bacon on top.
- GREEN ONIONS – These aren’t required but if you want that onion flavor, they do the job.
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Preheat oven 350 degrees and spray a 9×13 baking dish.
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Peel, quarter, and boil potatoes in a large pot for 15-20 minutes or until soft and fork tender. Drain potatoes and slightly mash with a potato masher. Stir in the cream cheese, sour cream, milk, butter, garlic salt, and nutmeg.
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Beat at a medium-high speed until nice and creamy. Do not overwhip. Add salt and pepper to taste keeping in mind that the cheese and bacon will add a little salt later.
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Spoon into prepared casserole dish. Sprinkle top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
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MAKE AHEAD INSTRUCTIONS:
You can make these ahead of time up to the point of adding the mashed potatoes to the casserole dish. Store covered in the refrigerator for up to three days.
To reheat: Bring potatoes to room temperature for 30 minutes. Add the cheese and bacon and bake as directed.
OTHER POTATO RECIPES:
Loaded Mashed Potatoes
This Loaded Mashed Potatoes are creamy and full of everything you would find in a baked potato.
- 5 1/2 cups mashed potatoes, (around 6-7 large baking potatoes)
- 1 (8 ounce) package cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1/2 cup milk
- 1/4 cup butter, softened
- 1 teaspoon garlic salt
- 1/4 teaspoon ground nutmeg
- 1 cup shredded cheddar cheese
- 8 slices bacon crispy cooked and crumbled
- (optional) sliced green onions for garnish
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Preheat oven 350 degrees and spray a 9×13 baking dish.
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Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and slightly mash. Add cream cheese, sour cream, milk, butter, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Do not overwhip. Add salt and pepper to taste keeping in mind that the cheese and bacon will add a little salt later.
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Spoon into prepared baking dish. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
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Serves 12 people.
MAKE AHEAD INSTRUCTIONS:
You can make these ahead of time up to the point of adding the mashed potatoes to the casserole dish. Store covered in the refrigerator for up to three days.
To reheat: Bring potatoes to room temperature for 30 minutes. Add the cheese and bacon and bake as directed.
