If you’re craving the ultimate cozy side, these cheesy mashed potatoes with bacon are it. Fluffy Yukon golds get whipped with cream cheese, butter, and parmesan, then baked under a blanket of triple cheddar with crispy bacon on top. Golden edges, melty middle, and serious crowd-pleaser energy.
This is the best of both worlds: creamy stovetop mash + bubbly baked casserole. It holds beautifully on a holiday table and turns an ordinary weeknight into “please pass the pan” territory.
Why You'll Love My Recipe
- Ultra-creamy texture: Cream cheese + butter make the potatoes silky, not gluey.
- Serious cheesy pull: Triple cheddar inside and on top for melty goodness.
- Smoky crunch: Bacon folded in and sprinkled over keeps every bite exciting.
- Make-ahead friendly: Assemble, chill, and bake when you’re ready.
- Holiday Perfect and Feeds a crowd: An 8×8 pan serves a full table or makes dream leftovers. You'll have the best holiday side dish for your turkey or ham.
- Flexible: Easy swaps for different cheeses or add-ins.
David
Ingredient Notes
- Yukon gold potatoes (3 lb): Naturally buttery and creamy so you can mix without turning gummy. Cut into large, even cubes so they cook at the same pace.
- Cream cheese (6 oz): Adds body and tang; it stabilizes the mash so it bakes up silky. Soften to room temp for easy blending.
- Triple cheddar cheese mix (2 cups, divided): Mild + sharp notes and great melt for that gooey center and bubbly top.
- Parmesan (¼ cup, shaker style): Savory, salty backbone that seasons the whole pan and helps the top brown.
- Unsalted butter (½ cup): Luxurious mouthfeel and flavor; melt-on-contact richness.
- Dried parsley (1 tsp + extra): Gentle herbal pop; sprinkle more on top for color.
- Cooked bacon (1 cup, chopped): Smoky crunch that plays perfectly with creamy potatoes. Save some for the top so it stays crisp.
Best potatoes: Yukon Gold vs Russet for creamy texture
Potato choice shapes the bite. Here is how they differ.
- Yukon Gold: medium starch, naturally buttery, and silky when mashed. They hold together and stay lush without getting gluey.
- Russet: high starch, very fluffy, and thirsty for butter and milk. They drink in dairy and turn airy.
- Mix both: you get silk plus fluff. Many cooks love a 50-50 mix.
Start potatoes in cold, well salted water. This helps cook them evenly from edge to center and prevents a firm ring under the surface.
Finish on the stove or bake as a loaded casserole
- Stovetop finish: serve right away, topped with extra cheese, bacon, and chives.
- Baked casserole: spread in a buttered dish, top with cheddar, and bake at 350°F until hot and melty. Broil 1 to 2 minutes for golden spots. Want crunch? Sprinkle a light panko and butter mix on top. Use gluten free crumbs if needed.
- Instant Pot option: pressure cook salted potato chunks with water for 8 minutes, quick release, drain, then follow the same finishing steps.
Easy flavor twists that still taste like home
- Smoked Gouda and scallions
- Pepper jack and jalapeño
- Roasted garlic and Parmesan
- Ranch seasoning and cheddar
For a lighter touch, swap some sour cream for Greek yogurt. Pork-free? Use turkey bacon or sautéed mushrooms with smoked paprika.
What To Serve With It
- Garlic Butter Steak Bites, Baked Salsa Chicken, Dutch Oven Orange Roasted Chicken, or Oven Roasted Vegetables
- Simple green salad with vinaigrette
- Warm dinner rolls for cleaning the plate
Storage, Make-Ahead, and Reheat
- FFridge: 1–2 days, covered.
- Reheat: 325°F, covered, until hot; splash in a little milk or cream to loosen.
- Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate; bake from cold, adding 5–10 minutes.
For even more delicious side dish recipes, you may like these:
Cheesy Mashed Potatoes with Bacon
Ingredients
- 3 pounds Yukon gold potatoes
- 6 ounces cream cheese
- 2 cups triple cheddar cheese mix
- ¼ cup parmesan cheese the shakeable kind used for spaghetti
- ½ cup unsalted butter
- 1 teaspoon salt
- 1 teaspoon dried parsley plus extra for topping
- 1 cup cooked bacon chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Bring a large pot of water to a rolling boil on the stovetop. Peel the potatoes, cut them into large cubes, and place them in the pot. Boil for about 20 minutes or until the potatoes are fork-tender.
- Strain the water from the potatoes and add them to a large mixing bowl.
- Add the cream cheese, butter, and parmesan cheese to the mixing bowl. Mix with an electric mixer until smooth and creamy.
- Add 1 cup triple cheddar cheese, salt, parsley, and ¾ cup bacon to the mixing bowl and mix with the electric mixer until well combined.
- Scoop the mashed potatoes into an 8×8 baking dish and smooth out the top with a rubber spatula.
- Sprinkle the remaining triple cheddar cheese and bacon evenly over the top of the potatoes.
- Bake the potatoes in the preheated oven for 20 minutes, or until the edges are lightly browned and the cheese is melted.
Notes
Pro Tips
- Dry = creamy: After draining, let potatoes sit in the hot pot 1–2 minutes to steam off extra moisture.
- Warm mix-ins: Room-temp cream cheese blends smoother; cold dairy can clump.
- Season at the end: Bacon and parmesan add salt—taste after mixing, then adjust.
- Don’t overmix: Stop when creamy; over-beating can make potatoes gluey.
- Scale it up: Double into a 9×13 for holidays; add a few extra minutes of bake time.
Comfort in a bowl, that is what this dish delivers. You get silky potatoes, melted cheese, and crisp bacon in every bite. Use warm dairy, fresh-shredded cheese, and save a little bacon for the top to keep texture lively. Make it ahead, reheat gently, and pair it with almost anything. Ready to scoop into a potluck hero or a holiday staple? Grab your potatoes and make these cheesy mashed potatoes with bacon tonight.
Recipe FAQs
Can I use russet potatoes instead of Yukon gold?
Yes—russets mash fluffier and a little lighter. Be gentle when mixing and add a splash more butter if they seem dry.
How do I keep the potatoes from getting gummy?
Use Yukon golds, drain well, and mix just until creamy. Overworking releases starch and creates gluey texture.
Can I double the cheesy mashed potatoes recipe?
Yes. Use a 9×13 dish and add a few extra minutes of bake time until hot and bubbly.
