This cheddar bacon mashed potato casserole is the kind of dish that disappears fast.
It’s cheesy, creamy, a little smoky from the bacon, and baked until golden on top.
Think of it like loaded mashed potatoes, but turned into the ultimate comfort food casserole.
It’s perfect for potlucks, holidays, or when you just want something warm and filling.
Why I Love This Recipe
This recipe takes all the good stuff—bacon, cheese, mashed potatoes—and turns it into something even better. I make it for family gatherings, Sunday dinners, or even just to use up leftover mashed potatoes.
- It’s packed with cheesy, smoky, savory flavor
- Feeds a crowd and can be made ahead
- Makes plain mashed potatoes way more exciting
- Super comforting and easy to customize
What You’ll Need
- 3 pounds russet potatoes, peeled and cut into chunks
- 1 cup sour cream
- ½ cup whole milk
- 4 tablespoons unsalted butter
- 1½ teaspoons salt
- 1 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese, divided
- 8 slices bacon, cooked and crumbled
- ¼ cup chopped green onions
Pro Tips
- Use warm milk and sour cream to keep the potatoes fluffy
- Don’t overmix after adding cheese or it can get gluey
- Cook bacon until crispy—it holds up better in the bake
- Shred your own cheddar for the best melt
- Let the casserole sit 5–10 minutes after baking before serving
Tools Required
- Large pot
- Potato masher or hand mixer
- Mixing bowls
- 9×13 baking dish
- Wooden spoon or spatula
- Cheese grater
- Skillet (for bacon)
Substitutions and Variations
- Swap sour cream for plain Greek yogurt
- Use Monterey Jack or Colby instead of cheddar
- Add a handful of sautéed onions or cooked broccoli
- Make it spicy with jalapeños or pepper jack cheese
Make Ahead Tips
- Assemble the full casserole, cover, and refrigerate up to 2 days ahead
- To reheat, bake covered at 350°F for 25–30 minutes or until warmed through
- You can also freeze it—thaw in fridge overnight before baking
Servings and Time
Makes: 8 servings
Total Time: 1 hour
Recipe and Instructions
Step 1: Boil the Potatoes
Place 3 pounds peeled and chopped russet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer for 15–18 minutes, or until fork-tender.
Step 2: Cook the Bacon
While potatoes boil, cook 8 slices of bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and crumble when cool.
Step 3: Mash the Potatoes
Drain the cooked potatoes and return them to the pot. Add 4 tablespoons unsalted butter, 1 cup sour cream, ½ cup warm whole milk, 1½ teaspoons salt, and 1 teaspoon garlic powder. Mash until smooth and creamy.
Step 4: Mix in the Good Stuff
Fold in 1 cup shredded cheddar cheese, most of the crumbled bacon, and 2 tablespoons chopped green onions, saving a bit of each for topping.
Step 5: Transfer to Baking Dish
Spread the mashed potato mixture evenly into a 9×13 white ceramic baking dish. Top with the remaining 1 cup shredded cheddar cheese, reserved bacon, and a sprinkle of green onions.
Step 6: Bake
Place the dish in a preheated oven at 375°F and bake for 20–25 minutes, until cheese is melted and bubbly, and edges are lightly golden.
Step 7: Serve
Remove from oven and let rest 5 minutes. Scoop onto plates and serve warm.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven with a splash of milk to loosen
- Can be frozen for up to 2 months—thaw before reheating
Macros Information (Per Serving — Approximate)
- Calories: 380
- Protein: 12g
- Fat: 21g
- Carbs: 36g
- Sugar: 2g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Mashed potatoes hold their structure well when baked, especially with enough fat from butter, sour cream, and milk. The cheese adds extra richness and structure, while the bacon adds crunch and umami. Baking helps develop a crust on top that seals in the creaminess underneath.
Common Mistakes
- Overmixing the mash: Can turn the potatoes gluey
- Using cold dairy: Makes the potatoes stiff instead of fluffy
- Not salting the water: Leaves the potatoes bland
- Skipping the resting time: Makes the casserole too soft to serve neatly
What to Serve With
- Roast chicken or turkey
- BBQ ribs or pork chops
- Grilled steak or sausages
- A crisp green salad
- Steamed green beans or roasted broccoli
FAQ
Can I use instant mashed potatoes?
Fresh is best, but yes—you can use about 6 cups prepared instant mash.
Can I make this ahead?
Definitely. Assemble and refrigerate, then bake before serving.
Can I make it vegetarian?
Yes! Just leave out the bacon or use plant-based bacon bits.
Can I use another cheese?
Absolutely—Colby, Monterey Jack, or a cheddar blend all work great.
Hope this cheesy bacon mash becomes one of your go-to comfort food dishes! Let me know how it turns out or if you make any fun changes—I’d love to hear.