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Cozy Loaded Mashed Potato Casserole with Bacon and Chives

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This cozy loaded mashed potato casserole is the ultimate comfort food, featuring creamy Yukon Gold potatoes folded with crispy bacon, sharp cheddar, and fresh chives, then baked until golden and bubbly. Perfect for holidays or any cold weeknight dinner.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 6 tablespoons unsalted butter, softened
  • 1 cup whole milk, warmed
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon salt, plus more for cooking water
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (optional)
  • 8 slices thick-cut bacon, cooked until crispy and crumbled (about 1 cup crumbled)
  • 2 cups sharp cheddar cheese, shredded and divided
  • 1/2 cup fresh chives, finely chopped (plus extra for garnish)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your 8×8-inch baking dish with a little butter or cooking spray.
  2. Cook the bacon. In a large skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, crumble into small pieces. Reserve about 2 tablespoons for the top garnish.
  3. Boil the potatoes. Place the peeled and cut potatoes in your large pot and cover with cold water by about 2 inches. Add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until the potatoes are fork-tender.
  4. Drain and dry the potatoes. Drain the potatoes in a colander and let them sit for 2-3 minutes to remove excess moisture.
  5. Mash the potatoes. Return the drained potatoes to the pot (off the heat). Add the softened butter and mash until the butter is mostly melted and incorporated. Don’t overwork them.
  6. Add the liquid ingredients. Pour in the warmed milk, sour cream, salt, pepper, and garlic powder. Fold everything together gently with a spatula until smooth and creamy. Taste and adjust seasoning if needed.
  7. Fold in the mix-ins. Add the crumbled bacon (reserving 2 tablespoons for later), 1 1/2 cups of the shredded cheddar cheese, and most of the chopped chives (save a tablespoon for garnish). Fold gently until evenly distributed.
  8. Transfer to the baking dish. Spread the potato mixture evenly into your prepared baking dish. Smooth the top with a spatula.
  9. Add the topping. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, followed by the grated Parmesan and the reserved bacon bits.
  10. Bake until golden and bubbly. Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and the edges are just starting to bubble. For a more golden top, switch to broil for the last 2-3 minutes.
  11. Rest and garnish. Let the casserole rest for 5 minutes before serving. Sprinkle with the reserved fresh chives right before serving.

Notes

For make-ahead: Assemble through step 9, cover tightly with foil, and refrigerate up to 24 hours. Add about 10 minutes to baking time. For extra crispy bacon, cook in the oven on a foil-lined baking sheet at 400°F for 15-20 minutes. To reheat leftovers, microwave individual portions for 1-2 minutes or reheat whole casserole in a 350°F oven for 15-20 minutes, covered with foil. If reheating and potatoes seem dry, stir in a splash of warm milk or a pat of butter.

Nutrition

Keywords: loaded mashed potato casserole, bacon, chives, cheddar, comfort food, Thanksgiving side dish, holiday side dish, potato casserole

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