Indulge in our delicious Bacon Cheddar Mashed Potato Casserole!
Creamy mashed potatoes loaded with crispy bacon and sharp cheddar, baked until golden. An easy comfort food casserole for any dinner.
This is the mashed potato casserole that disappears fast. You boil potatoes, mash them with butter and sour cream, then fold in bacon and cheddar. A quick bake makes the top golden and the edges bubbly.
It works for a holiday table or a Tuesday night. You can prep it ahead and bake it later. And it uses regular ingredients you probably already have.
The best part? You get crispy bacon in every bite. No need to save some for garnish – it's mixed right in.
About the Ingredients
2 pounds (900g) russet potatoes, peeled and cut into chunks
Russets mash fluffy. Yukon Gold also work if you prefer a buttery texture.
4 slices bacon, chopped
Thick-cut bacon gives more meaty bits. You can use turkey bacon, but it won't be as crispy.
1/2 cup (115g) sour cream
Full-fat sour cream adds richness. Greek yogurt works as a tangy swap.
1/4 cup (60g) butter, melted
Salted or unsalted both fine. If using salted, skip extra salt.
1/2 cup (120ml) milk, warmed
Warm milk blends smoother. Any milk works; whole milk makes it creamier.
1 1/2 cups (170g) shredded sharp cheddar, divided
Sharp cheddar has more flavor. Pre-shredded is okay, but block cheese melts better.
1/2 teaspoon garlic powder
Optional but adds a savory note. Use fresh minced garlic if you prefer.
Salt and black pepper to taste
Start with 1/2 teaspoon salt and go from there.
Step-by-Step Instructions
1. Boil the potatoes
Put potatoes in a large pot, cover with cold water, add a big pinch of salt. Bring to a boil and cook 15-20 minutes until fork-tender. Drain well.
2. Cook the bacon
While potatoes cook, fry bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels.
3. Mash the potatoes
Return potatoes to the pot. Add sour cream, melted butter, and warm milk. Mash until smooth. Don't overmix.
4. Add the mix-ins
Stir in garlic powder, half the cheddar, and most of the bacon (save some for topping). Season with salt and pepper.
5. Assemble the casserole
Preheat oven to 375°F (190°C). Spread the mixture into a 2-quart baking dish. Top with remaining cheddar and bacon.
6. Bake until bubbly
Bake 20-25 minutes until the cheese is melted and the edges are bubbly. The top should be lightly golden. Let rest 5 minutes before serving.
Delicious Variations
- Add 1/4 cup chopped green onions or chives to the mash for freshness.
- Swap cheddar for smoked gouda or pepper jack for a different kick.
- Fold in 1/2 cup cooked, crumbled sausage instead of bacon for a breakfast vibe.
Pro Tips
How to Store Indulge in our delicious Bacon Cheddar Mashed Potato Casserole!
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze unbaked or baked casserole for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a 350°F (175°C) oven for 15 minutes, or microwave individual portions.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the time.
Q: Can I use instant mashed potatoes?
You can, but the texture won't be as creamy. If you do, skip the boiling step and prepare enough for 4 servings.
Q: How do I keep the potatoes from getting gluey?
Don't overmix. Use a potato masher or ricer, not a food processor. Mix just until the ingredients are combined.
Q: Can I double the recipe?
Yes. Use a 9×13-inch dish and bake about 10 minutes longer.
Make this for your next family dinner or potluck. It's simple, cheesy, and everyone will ask for the recipe.
Bacon Cheddar Mashed Potato Casserole – Easy
Creamy mashed potatoes loaded with crispy bacon and sharp cheddar, baked until golden. An easy comfort food casserole for any dinner.
🧂 Ingredients
- 2 pounds (900g) russet potatoes, peeled and cut into chunks
- 4 slices bacon, chopped
- 1/2 cup (115g) sour cream
- 1/4 cup (60g) butter, melted
- 1/2 cup (120ml) milk, warmed
- 1 1/2 cups (170g) shredded sharp cheddar, divided
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
📋 Instructions
- 1Boil the potatoes — Put potatoes in a large pot, cover with cold water, add a big pinch of salt. Bring to a boil and cook 15-20 minutes until fork-tender. Drain well.
- 2Cook the bacon — While potatoes cook, fry bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels.
- 3Mash the potatoes — Return potatoes to the pot. Add sour cream, melted butter, and warm milk. Mash until smooth. Don't overmix.
- 4Add the mix-ins — Stir in garlic powder, half the cheddar, and most of the bacon (save some for topping). Season with salt and pepper.
- 5Assemble the casserole — Preheat oven to 375°F (190°C). Spread the mixture into a 2-quart baking dish. Top with remaining cheddar and bacon.
- 6Bake until bubbly — Bake 20-25 minutes until the cheese is melted and the edges are bubbly. The top should be lightly golden. Let rest 5 minutes before serving.
