Make-Ahead Loaded Mashed Potatoes

What makes everyone's favorite comfort-food mashed potatoes even better? Loading them up with bacon, cheese, and green onions, that's what! Not only do these Make-Ahead Loaded Mashed Potatoes deliver up fabulous flavor, they offer up make-ahead convenience, too.  Which makes them a double win, for sure, in my book.

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Oh, I sure love me some mashed potatoes.  When there's a pot of them on the dinner table? -- I definitely cannot resist.  And I'm willing to bet I'm not the only one.

But there's something that makes our beloved mashed potatoes even better -- Loading them up with crumbly bacon, melty cheese, and chopped green onions like in these fabulously tasty Make-Ahead Loaded Mashed Potatoes, that's what.  It's a flavor combination made in heaven, for sure.

Whip up a hearty pan of these tasty beauties a day ahead. And then bake them up the day of serving, with no worries about last-minute mixing and mashing.

Besides their fabulous flavor, Make-Ahead Mashed Potatoes offer up another bonus for the chef of the meal -- make-ahead convenience.

Yes as their name states, you can whip up a hearty pan of these tasty beauties a day ahead.  And then bake them up the day of serving, with no worries about last-minute mixing and mashing.  

The make-ahead factor makes this loaded mashed potato casserole a fabulous choice for make-in-advance potluck prep, Thanksgiving, Christmas dinner, or any time meal prep time is tight. 

Make-Ahead Loaded Mashed Potatoes Ingredients

There are 3 major components involved in the making of this tasty make-ahead loaded mashed potato casserole --  

1. The potatoes, 

2. The mashed potato mix-ins that season the potatoes and keep the texture fluffy after being stored overnight and reheated in the oven, and

3. The extra-tasty toppings.

Let's take a look at what's needed for each.

• Russet potatoes - Not all potato varieties are well-suited for mashed potatoes, especially make-ahead mashed potatoes.  Russet potatoes work best for this make-ahead version.   I do not recommend other potato varieties.  If you absolutely cannot get Russets, opt for Yukon Gold instead.

• Mashed potato mix-ins - Mixing fats into the potatoes ensures they'll retain their fluffiness once reheated, rather than become dense and dry.  To this end, you'll need some cream cheese, sour cream, butter, and milk.  I recommend whole milk, however other lower-fat milks work, a well.  Onion powder, garlic powder, salt, and pepper season the potatoes to bring added flavor.

• Toppings - Those extra-tasty toppings are the signature element of loaded mashed potatoes! You'll need bacon, green onions, and shredded cheddar cheese to top these beauties.  Use mild, medium, or sharp cheddar -- whichever you prefer. We usually use medium cheddar.  I strongly recommend shredding your own cheese from a block, rather than purchasing packaged pre-shredded cheese, because it melts so much better. 

How to Make Make-Ahead Loaded Mashed Potatoes

To whip up a pan of loaded mashed potatoes, start as you would for regular mashed potatoes -- by peeling and boiling potatoes until they're tender.

Peel 3 pounds of Russet potatoes and cut them into chunks, quartering the larger potatoes and halving the smaller ones. Then simmer the potatoes in salted water until they're tender, about 15 minutes. Pierce a couple of chunks with a fork to test for doneness -- the fork should easily pierce into the potatoes when done. 

While the potatoes simmer, cook some bacon in a skillet until crisp. Then crumble the bacon and set it aside until you're ready to top the potatoes.

After draining the cooked potatoes, add some cream cheese, sour cream, butter, milk, onion powder, garlic powder, salt, and pepper.  Remember -- adding fats to the potatoes is what keeps their texture fluffy after being stored overnight.

Then mash the potatoes with a hand-mixer or potato masher until all the ingredients are incorporated and the potatoes are your desired consistency.

Spoon the mashed potatoes into a greased baking dish. 

Then load up the top of the potatoes with shredded cheddar, crumbled bacon, and chopped green onions, evenly covering the entire top.

Once sprinkled with the "loaded" goodies, cover the potatoes and refrigerate them for up to 24 hours.

When you're ready to reheat the potatoes the next day, pop the pan in the oven and bake them up for about 45 minutes.

When you're ready to reheat the potatoes the next day, pop the pan in the oven and bake them up for about 45 minutes, or until they're heated through and the cheese is nice and melty on top.

When they come out of the oven, sprinkle the top with a few more chopped green onions to give a little pop of color, if you'd like. -- But hey, this is a totally optional step.

Then dig into the loaded potato deliciousness!

Generously topped with crispy bacon, melty cheese, and chopped green onion, Make-Ahead Loaded Mashed Potatoes deliver up fabulous flavor, and offer up wonderful make-ahead convenience, too.

Which makes this loaded mashed potato casserole a fabulous choice for make-ahead potluck prep, Thanksgiving dinner, Christmas dinner, or any time meal prep time is tight.  Enjoy!

Check out these other super tasty comfort food sides:

• Cheesy Potatoes
• Southern Sweet Potato Casserole
• Make-Ahead Mashed Potatoes
• Baked Macaroni and Cheese
• Broccoli-Rice Casserole
• Creamy Broccoli Casserole
• Southern Vidalia Onion Casserole
• Cheesy Fiesta Corn Casserole
• More side dishes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Side Dishes

American

Yield: about 10 servings

Author: Tracey | The Kitchen is My Playground

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Make-Ahead Loaded Mashed Potatoes

What makes everyone's favorite comfort-food mashed potatoes even better? Loading them up with bacon, cheese, and green onions, that's what! Not only do these Make-Ahead Loaded Mashed Potatoes deliver up fabulous flavor, they offer up make-ahead convenience, too. Which makes them a double win, for sure, in my book.

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 19 M

Ingredients

• 3 lbs. Russet potatoes (about 9 medium)
• 6 bacon strips
• 1 (8 oz.) package cream cheese, softened
• 1/2 c. sour cream
• 1/4 c. butter, cubed
• 1/4 c. milk
• 1 tsp. onion powder
• 1 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 1 c. (4 oz.) shredded cheddar cheese
• 3 green onions, chopped (white & green parts)

Instructions

1. Peel potatoes and cut into chunks, quartering larger potatoes and halving smaller ones. Place in large pot and fill with water to just cover, adding about 1/4 teaspoon salt to water.
2. Bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 15 minutes. Piece with a fork to test for doneness -- the fork should easily pierce into the potatoes when done.
3. Meanwhile, cook bacon in a skillet over medium to medium-high heat until crisp. Remove to a plate covered with paper towels; allow to drain and cool enough to handle. Crumble bacon and set aside.
4. Once done, drain potatoes in a colander.
5. Place drained potatoes in a large mixing bowl, or return them to the pot they were cooked in. Using a fork or rubber spatula, smash the potatoes up just a bit (not mashing them completely, just breaking the big pieces down into smaller ones a bit).
6. Add cream cheese, sour cream, butter, milk, onion powder, salt, garlic powder, and pepper.Mash with a hand-mixer or potato masher until ingredients are incorporated and potatoes are desired consistency.
7. Spoon into a greased 9x13-inch baking dish. Sprinkle with cheese, crumbled bacon, and green onions.
8. Cover and refrigerate for up to 24 hours.
9. Bake uncovered at 350℉ for 45-50 minutes, or until heated through.

TRACEY'S NOTES:

1. Not all potato varieties are well-suited for mashed potatoes. -- And Russet potatoes work best for these make-ahead mashed potatoes. If you absolutely cannot get Russets, use Yukon Gold instead.
2. Boiling the potatoes in salted water helps flavor the potatoes all throughout as they absorb water while they cook. Be sure to salt the water for the best flavor result.
3. Use mild, medium, or sharp cheddar in this recipe -- whichever you prefer. We usually use medium cheddar.

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