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!
1/3cupgreen onionsthinly sliced, whites and light green parts only
1teaspoonsaltfine kosher or sea
1/4teaspoonblack pepper
Instructions
Preheat the oven to 375 degrees F. Set aside a 7x11-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
Notes:
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!
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.