Name: Creamy Cheddar Mashed Potato Casserole with 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 bacon, cooked and chopped

If you’re craving the ultimate comfort food that feels like a warm hug on a plate, this Creamy Cheddar Mashed Potato Casserole with Bacon and Chives Recipe has your name all over it. I discovered this gem on one of those chilly evenings when I wanted something hearty yet special enough to impress guests without breaking a sweat in the kitchen. It’s rich, cheesy, and has that perfect bacon crunch you didn’t know your mashed potatoes were missing.

What makes this casserole really stand out is the balance of creamy textures with the sharpness of cheddar cheese and the fresh zing of chives. Whether you’re making it for a holiday dinner, a Sunday family gathering, or just because you need an elevated side dish, this Creamy Cheddar Mashed Potato Casserole with Bacon and Chives Recipe will never disappoint. Plus, it’s super forgiving — perfect if you’re juggling a million things but still want that delicious homemade touch.

Ingredients You’ll Need

I always like to gather everything beforehand because these ingredients come together seamlessly to create that luscious, cozy potato casserole. Each component adds a layer of flavor or texture that makes this dish stand out.

Idaho potatoes: Their starchy quality makes them perfect for fluffy, creamy mashed potatoes — trust me, the base of this recipe depends on good spuds.
Milk: I usually go with whole milk for a richer result, but you can use whatever you have on hand.
Cream cheese: Adds creamy tang and silkiness to the mash – don’t skip this if you want that extra smooth texture.
Butter: Room temperature is key for easy mixing and deep flavor.
Sour cream: Brings a subtle tanginess that balances the cheese and bacon.
Kosher salt: Use it generously to season well; potatoes can be bland otherwise.
Pepper: Freshly cracked is best for a little warmth.
Garlic powder: Just a hint to elevate depth without overpowering.
Chives: Fresh and chopped, they give bright green color and a mild onion flavor.
Cheddar cheese: Sharp cheddar really packs the cheesy punch that this casserole is famous for.
Bacon strips: Crisp and chopped into bite-sized pieces, bacon adds irresistible smoky crunch.

Variations

One of the reasons I love this Creamy Cheddar Mashed Potato Casserole with Bacon and Chives Recipe is how easy it is to tweak. You can make it your own with just a few simple swaps or add-ins—personalization is what makes a recipe truly yours.

Variation: If dairy isn’t your thing, I’ve tried swapping sour cream and cream cheese with Greek yogurt – it adds tang but keeps it creamy, plus it feels a bit lighter.
Dietary modification: For a lower-carb version, try cauliflower mash instead of potatoes—still delicious with the cheddar, bacon, and chives.
Seasonal twist: Adding caramelized onions or roasted garlic works wonders when you want a deeper, sweeter flavor.
Extra cheesy: Mixing in some pepper jack along with cheddar gives a nice spicy kick I’m obsessed with for game day.

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

Step 1: Perfectly Cook and Prep the Potatoes

Start by peeling and cubing 5 pounds of Idaho potatoes into evenly sized pieces so they cook uniformly. I usually place them in a large pot of cold, salted water (this helps season them from the inside out) and bring it to a boil. Cook until the potatoes are fork-tender, which takes about 15-20 minutes. Don’t overcook to the point of falling apart – just soft enough for smooth mashing without turning gluey.

Step 2: Mash It Up and Add Your Creamy Ingredients

Drain your potatoes thoroughly to avoid wateriness in your casserole. While still warm, mash them with 1 cup of whole milk, 8 oz of cream cheese, 4 tablespoons of room temperature butter, and 12 oz of sour cream. This combo makes the potatoes so smooth and indulgent. Then, season with 2 ½ teaspoons kosher salt, 1 teaspoon pepper, and ½ teaspoon garlic powder. Don’t skimp on seasoning — taste as you go so it’s perfectly flavorful.

Step 3: Mix in Bacon, Chives, and Cheese

Next, fold in ¼ cup chopped fresh chives along with 6 strips of cooked, chopped bacon for that savory punch. Then stir in 16 oz of shredded sharp cheddar cheese, saving a handful to sprinkle on top. This step is where the casserole really starts to sing with bold flavor and gorgeous color.

Step 4: Bake to Golden Perfection

Spoon your mixture into a buttered casserole dish and top with any reserved cheddar. Bake at 350°F (175°C) for about 25-30 minutes, until the edges bubble and the top has a lightly golden crust. If you like it extra crispy on top, I like to broil it for an additional 2 minutes—just keep a close eye so it doesn’t burn.

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

A close-up of a fork holding a bite of loaded potato casserole with three main layers: the base layer consists of chunks of soft, light brown potato skin with white fluffy potato inside; the middle layer is melted golden yellow cheese that drapes over the potatoes; the top layer includes small pieces of crispy reddish-brown bacon bits and green chives sprinkled lightly for color contrast. The fork is held above a white plate filled with the same layered potato casserole, all placed on a surface with a white marbled texture. A soft blue cloth is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish the dish with a sprinkle of fresh chopped chives on top right before serving. It adds that fresh green pop and an herby brightness that cuts through all the richness beautifully. A little extra crumbled bacon on top is always a crowd-pleaser too — trust me, it disappears fast!

Side Dishes

This casserole pairs perfectly with roasted or grilled proteins—think roast chicken, steaks, or even a holiday ham. I’ve also served it alongside a crisp green salad or steamed green beans to balance out the indulgence. The creamy cheddar mashed potato casserole is really the star, so keep your sides simple and fresh.

Creative Ways to Present

For holiday dinners, I’ve spooned this casserole into individual ramekins, topped with a dollop of sour cream and a few bacon bits—makes for a charming, unexpected presentation. Another fun idea is to layer the casserole in a glass baking dish to show off the vibrant cheddar and bacon peeking through, adding a rustic yet festive touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I usually cover the casserole tightly with foil or transfer leftovers into an airtight container. Stored in the fridge, it keeps well for up to 4 days, which means you’ve got a ready-made side to jazz up quick dinners later in the week.

Freezing

I’ve frozen this casserole a couple of times with good results. Just let it cool completely, then portion it into freezer-safe containers or a large freezer bag. When thawed overnight in the fridge, it reheats beautifully in the oven. Just note, the texture can be a slight bit softer after freezing but still super tasty.

Reheating

To reheat, I cover the casserole with foil to keep the moisture locked in and heat at 350°F (175°C) for about 20-25 minutes until warmed through. If you want to refresh the cheesy top, remove the foil for the last 5 minutes of baking to let it crisp back up nicely.

FAQs

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

Absolutely! You can prepare the casserole up to the baking step and refrigerate it for a day before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What type of cheddar cheese works best?

Sharp cheddar is my go-to because it packs more flavor and stands up well to the creamy potatoes. Mild cheddar can work, but the dish won’t be as bold or tangy.
Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon is a great option if you’re looking for a leaner alternative. It crisps up nicely and still adds good flavor, though the smoky taste might be a bit milder.
Is there a substitute for sour cream?

If you don’t have sour cream, plain Greek yogurt is a fantastic substitute that maintains the tangy balance and creamy texture.
How do I prevent the casserole from drying out in the oven?

Cover the dish loosely with foil for most of the baking time to retain moisture, then remove it towards the end to brown the top. This way, you get a creamy inside and a nicely baked crust.

Final Thoughts

This Creamy Cheddar Mashed Potato Casserole with Bacon and Chives Recipe has become one of those dishes I turn to when I want pure comfort with minimal fuss but maximum flavor. It’s the kind of recipe that brings everyone to the table, quick to disappear, and leaves you feeling satisfied and cozy. I hope you give it a try—you’ll find it just as addictive and versatile as I do, whether for holidays or casual weeknights that deserve a little extra love.