Loaded Mashed Potatoes
These Loaded Mashed Potatoes are absolutely packed with bacon, cheese, and green onions then topped with more gooey cheddar cheese. These creamy mashed potatoes are sure to be a hit!
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Why You’ll Love This Recipe
- If you love creamy mashed potatoes loaded with all the goodies, then you will love these loaded mashed potatoes.
- You could make these in advance and just reheat the whole dish when you’re ready to serve.
- They’re the perfect side dish. Try them with Pan Fried Chicken Thighs, Cast Iron Pork Tenderloin, or Panko Crusted Chicken.
Recipe Ingredients
Ingredient Notes
- Yukon Gold potatoes make for extra creamy mashed potatoes. However, you could also use russet, red, or yellow potatoes.
- Bacon adds texture and flavor. What’s a loaded potato without crispy bacon?!
- For cheesiness, cheddar cheese adds creaminess both in the mashed potatoes as well as on top.
- With all of the richness of the potatoes, cheese, and bacon, it’s nice to have something fresh like green onions. You could also use chives or finely diced shallots.
- I like to use whole milk in this recipe but you could also use half-and-half or heavy cream for even more richness.
Step-by-Step Instructions
Step 1:
Place the peeled and quartered potatoes in a large pot and fill it with enough water to cover the potatoes by about 1 inch.
Bring the water to a boil over high heat. Reduce the heat to medium-high and boil the potatoes for 8 to 10 minutes or until a knife easily slides into them. Drain.
Step 2:
Meanwhile, place the diced bacon in a large skillet. Turn the heat to medium and cook, stirring often, until the bacon is cooked through, the fat has rendered off, and it’s crispy all over.
Transfer the bacon to a paper towel-lined plate. Break up any pieces that are too large.
Step 3:
After draining the potatoes, place the empty pot back on the stove over low heat. Add the milk, sour cream, and butter. Warm until the butter has fully melted.
Step 4:
Using either a potato ricer or masher, mash the potatoes into the pot with the milk mixture until the potatoes are smooth.
Step 5:
Add the bacon, half of the cheddar cheese, sliced green onions, salt, and pepper. Mix to combine.
Note: I like to reserve a bit of the bacon and onion to sprinkle on top after baking.
Step 6:
Transfer the mashed potatoes to a 7×11 baking dish and spread them into an even layer.
Step 7:
Top with the rest of the shredded cheddar cheese.
Step 8:
Bake at 375 degrees F, uncovered, for 30 minutes. Top with any reserved bacon and green onions. Serve warm and enjoy!
Expert Tips & Tricks
- You don’t actually have to peel the potatoes if you don’t want to. The skins on Yukon Gold potatoes are super thin and will mix right in. To peel or not to peel is totally up to you!
- Be sure to boil the potatoes long enough. You don’t want to over-boil them but they need to be soft enough the whole way through so that they mash easily.
- I HIGHLY recommend using a potato ricer for making the creamiest smoothest mashed potatoes!
Storage & Reheating
Storage
Store the mashed potatoes in an airtight container in the fridge for up to 4 days.
Reheating
To reheat in the oven, place the mashed potatoes in an oven-safe dish and cover with foil. Bake at 350 degrees F for 15 to 20 minutes or until warmed through.
To reheat in the microwave, place the mashed potatoes on a microwave-safe plate and heat in 30-second increments until warmed through.
Freezing
Place the completely cooled mashed potatoes in a freezer-safe dish that is just big enough for the mashed potatoes to fit. Wrap tightly with aluminum foil and freeze for up to 3 months. Allow the potatoes to thaw in the fridge before reheating.
Frequently Asked Questions
This can happen when they are overworked from mashing or if you add cold dairy to hot potatoes. Warming the milk, butter, and sour cream and using a potato ricer is the easiest way to prevent this. Then, take care to mix the ingredients just until they come together.
Absolutely! Feel free to swap out or add any ingredients you’d like. Pancetta instead of bacon, Colby Jack instead of cheddar cheese, and chives instead of green onions would all be great. You could also add a bit of garlic powder. Make them just how you like them!
Loaded Mashed Potatoes
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Ingredients
- 3 pounds Yukon Gold potatoes peeled and quartered
- 8 slices bacon diced
- 1 cup milk preferably whole
- 1/2 cup sour cream
- 4 tablespoons butter
- 2 cups cheddar cheese freshly shredded, divided
- 1/3 cup green onions thinly sliced, whites and light green parts only
- 1 teaspoon salt fine kosher or sea
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Set aside a 7×11-inch baking dish.
- Place the potatoes in a large pot. Cover with water until the water line is about 1 inch above the potatoes. Bring the water to a boil over high heat. Reduce the heat to medium-high and continue boiling for 8 to 10 minutes or until the potatoes are cooked through and a knife slides through easily. Drain.
- Meanwhile, add the bacon to a large skillet and place it over medium heat. Cook, stirring often, until the bacon is crispy and the fat has rendered. Transfer the bacon to a paper towel-lined plate. Break up any large pieces.
- Place the pot the potatoes cooked in back on the stove over low heat. Add the milk, sour cream, and butter and heat until the butter has melted.
- Using a potato ricer or masher, mash the potatoes into the pot with the milk mixture.
- Add the bacon, half of the cheddar cheese, green onions, salt, and pepper to the potatoes. Mix until everything is combined.
- Transfer the mashed potatoes to the baking dish. Top with the rest of the cheddar cheese.
- Bake, uncovered, for 30 minutes. Serve warm.
Notes
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- You don’t have to peel the potatoes if you don’t want to. The skins on Yukon Gold potatoes are super thin and will mix right in. To peel or not to peel is totally up to you!
-
- Be sure to boil the potatoes long enough. You don’t want to over-boil them but they need to be soft enough the whole way through so that they mash easily.
-
- I HIGHLY recommend using a potato ricer for making the creamiest smoothest mashed potatoes!
