These Cheesy Bacon Mashed Potatoes are rich and creamy, loaded with cheese, bacon, and sour cream. They're a flavorful, crowd-pleasing side dish perfect for Thanksgiving, Christmas, or your next family get-together.
These loaded mashed potatoes with bacon and cheese are always a hit during the holiday. No one in my family can resist the rich and creamy side dish.
The best part is that you can prep the mashed potato casserole in advance and store it in the fridge until it’s time to bake and serve, making holiday meals a little easier and stress-free.
If you need more sides, check out these Jalapeño Creamed Corn, White Queso Dip, Black Bean Corn Salad, or Chamoy Fruit Salad.
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Ingredients & Substitutions
- Russet Potatoes - Russet potatoes are perfect for this recipe because they are the fluffiest. Another option is Yukon Gold Potatoes.
- Butter - Gives the loaded mashed potatoes a rich and creamy flavor.
- Milk - Needed to make the mashed potatoes creamy and moist. You can use any kind of milk.
- Salt & Pepper - I use 1 ½ teaspoons of salt for these mashed potatoes. If you're sensitive to salt, start with 1 teaspoon and adjust as needed.
- Garlic Powder - Give these potatoes a subtle garlic flavor. If you are not a fan of garlic omit it.
- Shredded Cheese - Cheddar cheese will give you that classic flavor. Other options include Monterey Jack or mozzarella.
- Bacon- Adds a savory and crispy element.
- Sour Cream - This helps to give the potatoes a creamy consistency.
- Green Onion - You can also use a bundle of chives for a milder flavor.
Full ingredient list with quantities in the recipe card below
How to Make Cheesy Bacon Mashed Potatoes
- Arrange the bacon in a single layer on a sheet pan. Bake for 12-15 minutes at 400°F or until crispy. Chop into bite-sized pieces.
- While the bacon is cooking, bring a large pot of water to a boil. Add the potatoes and cook until very tender, about 15 to 20 minutes.
- Drain the potatoes and add to a bowl. Add sour cream, butter, milk, salt, garlic powder, and pepper. Mash until creamy.
- Stir in 1 cup of cheese, ¾ of the bacon, and ¾ of the green onions until smooth.
- Scoop the potato mixture into a prepared baking dish. Sprinkle with the remaining cheese, bacon, and green onions. Bake, uncovered, for 35 minutes or until the filling is heated through and the cheese is melted.
Common Mistake
Avoid overcooking the potatoes as they can become waterlogged. Make sure to drain them well.
Prep Ahead
These Cheesy Bacon Mashed Potatoes can be prepared one day in advance, making them a perfect holiday recipe.
Prepare the recipe up to the baking step, cover, and refrigerate. When ready to serve, bake as directed, adding an extra 5 minutes to the baking time if needed.
How to Keep Your Mashed Potatoes Warm
If you're taking this dish to a potluck or a family gathering, keep it warm by covering it with foil and placing it in a warm oven (around 200°F) or using a portable food warmer.
How To Store Leftovers
Storing Leftovers:
You can store them in an airtight container in the fridge for up to 4 days or in a freezer-safe container or Ziplock bag in the freezer for up to 2 months.
Reheating:
To reheat the microwave, stir every 1-2 minutes until warm and creamy. You can also reheat in the oven at 350°F for about 20-25 minutes. If your mashed potatoes are frozen, thaw in the fridge overnight, then follow the same reheating instructions.
Tip: If the mashed potatoes look a bit dry when reheating, stir in a splash of milk or cream to restore their smooth texture.
Common Questions
Absolutely! You can omit the bacon or substitute it with turkey bacon or even veggie bacon.
Russet potatoes are ideal for light, fluffy mashed potatoes, while Yukon Golds add a rich, buttery texture. Red potatoes offer a more rustic feel, especially with the skin left on.
Potato Masher: Creates a mash with small lumps.
Ricer or Food Mill: Gives you a smooth, fluffy mashed potato.
Hand and Stand Mixers: Give you whipped and airy results, but make sure you don't overmix.
Fork: It's a simple option that gives you the flexibility of a smoother or chunkier texture.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Cheesy Bacon Mashed Potatoes
Ingredients
- 1 pound bacon
- 3 pounds Russet potatoes skinned and cut into 1-inch cubes
- ½ cup sour cream
- 4 tablespoons butter
- ¼ cup milk
- 1 ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 cups shredded cheese divided
- 6 green onions sprigs just the green parts
Instructions
- Preheat your oven to 400°F. Arrange the bacon in a single layer on a sheet pan. Bake for 12-15 minutes or until crispy. Transfer the bacon to a paper towel-lined plate to drain, patting off excess grease. Chop into bite-sized pieces.
- While the bacon is cooking, bring a large pot of water to a boil. Add the diced potatoes and cook until very tender, about 15 to 20 minutes.
- Once the bacon is done, lower the oven temperature to 350°F.
- Drain the potatoes and transfer them to a large bowl. Add sour cream, butter, milk, salt, garlic powder, and pepper. Mash or beat the potatoes with a mixer until creamy.
- Stir in 1 cup of cheese, ¾ of the bacon, and ¾ of the green onions until smooth.
- Scoop the mashed potatoes into a 9x16 baking dish. Sprinkle with the remaining cheese, bacon, and green onions. Bake, uncovered, for 35 minutes, or until the filling is heated through and the cheese is melted.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Louise says
Loved by all! No left overs. I will make them again. I used Yukon Gold potatoes.
Robin says
Crowd pleaser! I came here to find recipe again to make as a Thanksgiving side dish.