There’s something about mashed potatoes that just warms the soul. Add sharp cheddar cheese and crispy bacon to the mix, and you’ve got the kind of dish that steals the show. This Cheddar Bacon Mashed Potato Casserole is inspired by my Nonna’s love for hearty, rustic meals that brought everyone together at the table.
Perfect for holidays, potlucks, or cozy weeknights, this casserole blends the creamy richness of mashed potatoes with savory toppings that give every bite irresistible flavor.
Why You’ll Love This Recipe
- Rich and creamy mashed potatoes with a cheesy twist
- Crispy bacon for added flavor and texture
- Easy to make ahead and bake later
- Family-friendly and crowd-pleasing every time
Ingredients
- 3 lbs russet potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled (reserve some for garnish)
- ½ cup sour cream
- ¼ cup cream cheese, softened
- ½ cup milk (more if needed for texture)
- 4 tbsp unsalted butter, melted
- 1 tsp garlic powder
- Salt and black pepper, to taste
- ¼ cup green onions, sliced (for garnish)
- ½ cup grated Parmesan cheese (for topping)
Instructions
1. Boil the Potatoes
Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain thoroughly.
2. Mash and Mix
Return potatoes to the pot. Add butter, sour cream, cream cheese, milk, garlic powder, salt, and pepper. Mash until smooth. Stir in cheddar and most of the crumbled bacon.
3. Assemble the Casserole
Preheat oven to 350°F (175°C). Transfer the mashed potatoes into a greased 9×13-inch baking dish and smooth the top.
4. Top and Bake
Sprinkle Parmesan over the top and bake uncovered for 25–30 minutes until golden and bubbly.
5. Garnish and Serve
Remove from oven, cool slightly, then top with reserved bacon and green onions. Serve hot.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 325°F or in the microwave until heated through.
- Freeze before baking: cover tightly and freeze up to 2 months. Thaw in the fridge overnight before baking.
Pairing Suggestions
- Herb-roasted chicken or pork tenderloin
- Sautéed green beans or Brussels sprouts
- A fresh arugula salad with lemon vinaigrette
Final Thoughts
If you’re looking for a dish that checks all the boxes—comforting, easy to prepare, and incredibly satisfying—this Cheddar Bacon Mashed Potato Casserole is it. It brings people together with its classic, cozy flavors and just the right balance of creamy and crunchy. Whether you’re feeding a hungry family or making a dish to impress at a gathering, this casserole will always deliver.
The Goods
Cheddar Bacon Mashed Potato Casserole
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Recipes
- 3 lbs russet potatoes peeled and diced
- 1 cup sharp cheddar cheese shredded
- 6 slices bacon cooked and crumbled (reserve some for garnish)
- ½ cup sour cream
- ¼ cup cream cheese softened
- ½ cup milk more if needed for texture
- 4 tbsp unsalted butter melted
- 1 tsp garlic powder
- Salt and black pepper to taste
- ¼ cup green onions sliced (for garnish)
- ½ cup grated Parmesan cheese for topping
Instructions
Boil the Potatoes
- Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain thoroughly.
Mash and Mix
- Return potatoes to the pot. Add butter, sour cream, cream cheese, milk, garlic powder, salt, and pepper. Mash until smooth. Stir in cheddar and most of the crumbled bacon.
Assemble the Casserole
- Preheat oven to 350°F (175°C). Transfer the mashed potatoes into a greased 9×13-inch baking dish and smooth the top.
Top and Bake
- Sprinkle Parmesan over the top and bake uncovered for 25–30 minutes until golden and bubbly.
Garnish and Serve
- Remove from oven, cool slightly, then top with reserved bacon and green onions. Serve hot.
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