Loaded Mashed Potatoes Casserole with Cream Cheese

 There’s something magical about mashed potatoes when they go all in. We’re talking creamy, cheesy, bacon-loaded comfort food that doesn’t whisper “side dish”—it announces itself. This Loaded Mashed Potatoes Casserole is bold, indulgent, and exactly what your dinner table has been missing.

Imagine fluffy potatoes whipped until cloud-soft, then folded with rich cream cheese for that ultra-smooth bite. Yes, this is Loaded Mashed Potatoes With Cream Cheese done right. Add crispy thick-cut bacon, freshly grated Cheddar, and a shower of green onions, and suddenly you’re serving what might just be the Best Loaded Mashed Potatoes you’ve ever made. IMO, it’s hard to beat.

This dish borrows all the cozy vibes of Loaded Baked Mashed Potatoes, but levels them up into a scoopable, shareable casserole. It’s creamy like a Whipped Potato Casserole, hearty like a baked potato, and unapologetically rich like a proper Cream Cheese Potato Casserole. Basically? It’s comfort food with confidence.

Key tip: always grate your own cheese. Pre-shredded works, but freshly grated Cheddar melts smoother and tastes sharper—no contest. Another pro move? Let the potatoes steam dry before mashing. Less water = more flavor. FYI, that’s how you avoid gluey spuds.

This Baked Potato Casserole With Cream Cheese is perfect for holidays, potlucks, or those nights when salad just won’t cut it. Want to get wild? A splash of beer cheese sauce can turn it into next-level Beer Cheese Mashed Potatoes. Just saying.

At its heart, this is what Homemade Loaded Mashed Potatoes should be—warm, indulgent, and made to be devoured. One bite of this Loaded Mashed Potatoes Casserole, and don’t be surprised if seconds disappear fast. Who’s grabbing the spoon first?

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Loaded Mashed Potatoes Casserole with Cream Cheese

⭐ 4.8 rating (15 reviews) · Comfort Food · Side Dish

Ingredients

• 8 slices thick-cut bacon, chopped into bite-sized pieces
• 3 pounds Russet potatoes, peeled, washed, and cut into 1-inch chunks
• 8 oz cream cheese, softened
• ½ cup whole milk, at room temperature
• ½ cup unsalted butter, softened
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup Havarti cheese, freshly shredded
• 1¾ cups Cheddar cheese, freshly shredded and divided
• 4 green onions, finely sliced (white and light green parts only)

Instructions

1. Heat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish. Set aside.
2. Place the bacon pieces in a large skillet over medium-high heat. Cook, stirring occasionally, until browned and crispy—about 6–8 minutes. Transfer to a paper towel–lined plate to drain and cool.
3. Add the potato cubes to a large pot and pour in enough water to cover them by about an inch. Bring to a boil over high heat, then cook until the potatoes are fork-tender, roughly 18–22 minutes.
4. Drain the potatoes well and return them to the hot pot. Add the cream cheese, milk, butter, salt, and pepper. Using a hand mixer on low speed, blend just until smooth and creamy. Stop mixing as soon as everything is incorporated.
5. Fold in the Havarti, ½ cup of the Cheddar, half of the cooked bacon, and about two-thirds of the sliced green onions using a sturdy spoon.
6. Spoon the potato mixture into the prepared baking dish and smooth the top. Cover tightly with foil and bake for 20 minutes.
7. Remove the foil, scatter the remaining Cheddar, bacon, and green onions over the top, then return the dish to the oven. Bake uncovered for another 10 minutes, or until the cheese is fully melted and bubbly.
8. Serve warm and enjoy.

Notes

Do not overmix the potatoes with the mixer, or they will become chewy.

Make-Ahead: Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 48 hours. Let sit at room temperature for about 45 minutes before baking, then continue as directed.