Loaded Mashed Potato Casserole

From the Kitchen of Kelly Hill


  • 3½-4 lbs. Russet Potatoes, Peeled & Cubed

  • ½ Cup Cream Cheese

  • ¼ Cup Butter

  • 1 Tsp. Salt

  • ½ Tsp. Black Pepper, Freshly Ground

  • 1½ Cups Cheddar Cheese, Shredded & Divided

  • ¼ Cup Milk

  • 8 Slices Bacon, Cooked, Chopped, & Divided

  • ½ Bunch Green Onions, Diced

  • ½ Cup Sour Cream


Place potatoes in sauce pan and cover with salt water. Bring potatoes to a boil over med-high heat and cook until tender then drain well. Preheat oven to 375ºF. Transfer potatoes back to the sauce pan. Mash with a potato masher until smooth. Add cream cheese, sour cream, butter, milk, salt, and pepper. Continue mashing until smooth. Stir in 1 cup of cheddar cheese and half of the bacon pieces.

Spoon mixture evenly into a lightly oiled 3 quart casserole dish. Use a spatula or fork to make an lumpy surface. Bake for 20 minutes. Top with remaining cheese, bacon, and green onions. Bake for an additional 5 minutes to melt cheese. Serve immediately.