Name: Creamy Mashed Potato Casserole with Cheddar, Bacon, and Chives Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 5 lbs Idaho potatoes, peeled and cubed; 1 cup milk; 8 oz cream cheese; 4 tbsp butter, room temperature; 12 oz sour cream; 2 ½ tsp kosher salt; 1 tsp pepper; ½ tsp garlic powder; ¼ cup chives, chopped; 16 oz cheddar cheese, shredded; 6 strips of bacon, cooked and chopped

I’m so excited to share this Creamy Mashed Potato Casserole with Cheddar, Bacon, and Chives Recipe with you because it’s truly a game changer for any comforting dinner or holiday feast. Imagine super smooth mashed potatoes baked with pockets of sharp cheddar, crispy bits of bacon, and fresh chives—each bite is both rich and packed with flavor. Honestly, this casserole quickly became a family favorite whenever we want something hearty yet gourmet-feeling without a ton of fuss.

This recipe is great when you’re hosting or just craving a cozy, crowd-pleasing side that elevates basic mashed potatoes to something special. It’s perfect with a Sunday roast or even a casual weeknight meal when you want some extra indulgence. Plus, it’s forgiving and comes together in a snap once you’ve got the potatoes cooked and mashed just right. I can’t wait for you to try it and see how it makes your meal pop!

Ingredients You’ll Need

These ingredients all work harmoniously to build that creamy, cheesy, and savory profile you’re aiming for in this Creamy Mashed Potato Casserole with Cheddar, Bacon, and Chives Recipe. Use fresh quality produce and real dairy to get the best texture and flavor.

Idaho potatoes: These starchy potatoes mash up nice and fluffy—perfect for that creamy texture you want in your casserole.
Milk: I prefer whole milk to add richness without thinning out the potatoes too much.
Cream Cheese: Adds a subtle tang and extra creaminess that makes this dish feel luxurious.
Butter: Use unsalted and at room temperature so it blends smoothly.
Sour Cream: This keeps your mashed potatoes moist and adds a lovely depth of flavor.
Kosher salt: Essential for seasoning—don’t skimp, but taste as you go!
Pepper: Freshly ground works best for that little peppery kick.
Garlic powder: Just a hint to boost the savory notes without overpowering the dish.
Chives: Fresh and chopped finely, they bring a mild onion flavor and color contrast.
Cheddar Cheese: Use sharp cheddar for punchy flavor that melts beautifully on top and inside.
Bacon: Crisp cooked and chopped bacon adds irresistible smoky crunch.

Variations

I love how versatile this Creamy Mashed Potato Casserole with Cheddar, Bacon, and Chives Recipe is—you can make it your own depending on what you have or your dietary needs. I often swap or add things to keep it exciting and fit the occasion.

Vegetarian option: Leave out the bacon and toss in sautéed mushrooms or caramelized onions instead for a rich, meaty flavor.
Spicy twist: Add a pinch of cayenne or hot sauce into the mash if you like a little heat; it pairs surprisingly well with the creamy texture.
Herbs swap: Try rosemary or thyme instead of chives for a more aromatic, earthy profile I sometimes use during the fall.
Healthier version: Use Greek yogurt instead of sour cream and a reduced-fat cheese for lighter yet still creamy results.

How to Make Creamy Mashed Potato Casserole with Cheddar, Bacon, and Chives Recipe

Step 1: Boil the Potatoes to Fluffy Perfection

Start by peeling and cubing about 5 pounds of Idaho potatoes—uniform pieces ensure even cooking. Toss them into a large pot, cover with cold water, add a pinch of salt, and bring it to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 15-20 minutes until the potatoes are tender when poked with a fork but not falling apart. Drain well and return to the pot to let off steam for a minute; this drying step keeps your mash from being watery.

Step 2: Whip Up the Creamy Mash

While the potatoes are still warm, add 8 ounces of cream cheese, 4 tablespoons of room-temp butter, and 1 cup of milk. Mash everything together with a good potato masher or use a hand mixer for extra silky texture. Then fold in 12 ounces of sour cream, 2 ½ teaspoons kosher salt, 1 teaspoon pepper, and ½ teaspoon garlic powder for a balanced savory base. Don’t forget to taste and adjust seasonings here—that’s key to getting the flavors just right.

Step 3: Stir in the Star Ingredients

Next, gently fold in ¼ cup freshly chopped chives and most of your shredded cheddar cheese (reserve a little for topping). Crispy bacon, chopped into bite-sized pieces, goes in at this stage too—about 6 strips work perfectly. This is where the casserole gets its character and bold flavor. Mix everything gently so the cheese and bacon pieces are evenly spread throughout the creamy potatoes.

Step 4: Bake to Golden, Bubbling Goodness

Spoon the mash mixture into a greased 9×13-inch baking dish, spreading it out evenly. Top with the remaining cheddar cheese for that irresistible golden crust. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until bubbling and lightly browned on top. Let it rest a few minutes once out of the oven—that way it sets up nicely for serving without losing its creaminess.

How to Serve Creamy Mashed Potato Casserole with Cheddar, Bacon, and Chives Recipe

The image shows a white plate filled with pieces of cooked potato that have their skin on as the base layer, topped with a mix of melted yellow and white cheese that looks soft and creamy, scattered with small crispy bits of reddish-brown bacon, and sprinkled with chopped green onions for a fresh color contrast. A woman's hand holds a fork, lifting a bite-sized cluster of these elements close to the camera, showing the cheeses stretching slightly over the potato pieces with the bacon and green onions clearly visible. The plate sits on a white marbled surface, and a soft blue cloth is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with a few fresh chives or green onions right before serving—it adds a fresh, vibrant pop. Sometimes I sprinkle a tiny bit of extra crispy bacon on top to up the crunch factor, especially if I’m hosting guests and want the presentation to look irresistible.

Side Dishes

This casserole pairs beautifully with classic roasted chicken, brisket, or even a veggie-forward main like stuffed peppers. For veggies, I usually serve something green and fresh—like garlic sautéed green beans or a crisp spring salad—to balance the richness.

Creative Ways to Present

For holiday dinners, I sometimes scoop this mash into individual ramekins topped with cheddar and bacon, then bake them so each guest has their own personal portion. It’s fancy-looking but still super cozy. Another fun way is to layer it with caramelized onions or roasted garlic before baking for an extra flavor surprise when you dig in.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. When doing this, press a sheet of plastic wrap directly onto the surface of the casserole before sealing the container to prevent it from drying out or forming a crust.

Freezing

This casserole freezes pretty well! I transfer it into a freezer-safe dish or freeze individual portions wrapped tightly in foil and plastic wrap. Just be aware that freezing might change the texture slightly, making it a little less fluffy, but it still tastes great reheated.

Reheating

To reheat, cover with foil and warm in a 350°F oven until heated through (about 20-25 minutes). For leftovers in the microwave, I like to cover loosely and heat in short bursts, stirring gently in between so it heats evenly without drying out.

FAQs

Can I make Creamy Mashed Potato Casserole with Cheddar, Bacon, and Chives Recipe ahead of time?

Absolutely! You can prepare the casserole the day before, cover it tightly, and refrigerate. Then bake it fresh right before serving to get that golden bubbly cheese topping. It saves time and lets the flavors meld together even more.
What type of potatoes work best for this casserole?

Idaho or Russet potatoes are your best bet since they’re starchy and mash beautifully creamy without becoming gluey. Avoid waxy potatoes like red or new potatoes because they can be gummy when mashed.
Can I use pre-cooked or instant mashed potatoes?

While possible, I really recommend making mashed potatoes from scratch for this recipe. The texture and flavor are much better, and the cream cheese and sour cream blend in beautifully with fresh potatoes.
How crispy should I cook the bacon for this casserole?

Cook the bacon until crisp but not burnt—this ensures it stays crunchy in the casserole and adds a smoky, salty contrast. I usually pan-fry or bake bacon strips and then drain them on paper towels before chopping.
Can I make this casserole gluten-free?

Yes! This recipe is naturally gluten-free as is, just double-check that your cheese, bacon, and seasonings haven’t been processed with gluten-containing additives.

Final Thoughts

I can’t recommend this Creamy Mashed Potato Casserole with Cheddar, Bacon, and Chives Recipe enough—it’s one of those dishes that turns a simple potato side into a celebration on the plate. Whenever I make it, the bubbly cheese and crispy bacon draw everyone in, and it’s such a joy to see friends and family inhale their servings with smiles. Give it a try next time you want comfort food that feels special but comes together with ease, and I promise it’ll become a staple in your kitchen too!