In a sea of side dish options, our Loaded Mashed Potatoes recipe stands alone. It builds on our base creamy mashed potatoes recipe and completely levels it up. They’re creamy, buttery, cheesy, and almost overflowing with bacon, chives, and sour cream.
They’re comforting…and honestly, they could be meals all on their own.
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Make these potatoes any time of the year, and you’ll see nothing but smiling faces. But, when you want something comforting on those cold fall days, they’ll really do the trick. Need a side dish to bring for the holidays? This is a sure hit!
Our loaded mashed potatoes are AMAZING (if I do say so myself), but don’t miss our other sides like honey butter skillet corn or bacon-wrapped asparagus. They are both ridiculously good!
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Why You’ll Love This Recipe…
- The amount of flavor you get with our loaded mashed potatoes compared to the amount of effort is nearly miraculous. They’re literally a side dish anyone can make. Mmmm…I’m talking buttery mounds of potatoes, gooey cheese, chives, and bacon-y deliciousness. Mmmm…I’m in heaven.
- Make ahead, then reheat when you’re ready to serve. Easy.
- Your husband loves a good loaded mashed potato, but the kids love creamy mashed potatoes. How do you choose? Now, you don’t have to. These loaded mashed potatoes are the tasty compromise the whole family will crave.
- It’s so easy to make your own. You can load it up with extra cheese, try a different cheese, more bacon, green onions, or even a drizzle of ranch dressing. No need to overthink it.
- Need a dish for a holiday potluck or office party? Think of our crowd-pleasing loaded mashed potatoes like insurance because they have you covered.
Ingredients
- Yukon Gold Potatoes – also known as “Yukons,” or “yellow potatoes.” I’ve only tested this recipe with those potatoes.
- Butter – use salted or unsalted.
- Heavy Cream
- Bacon
- Cheddar Cheese – block cheese is better for this recipe because pre-shredded cheese has anticaking agents like cornstarch which can make the mashed potatoes grainy.
- Garlic Clove – if you don’t have a fresh garlic, garlic powder will work too.
- Sour Cream
- Chives – optional but adds a nice onion-y flavor. 🙂
See the recipe card for quantities.
How to Make The Best Mashed Potatoes
Preheat oven to 375 degrees.
Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, cook the bacon in a skillet until crisp. Break it up and set it aside.
In a small saucepan, add the heavy cream, butter, and garlic powder. Heat for 3-5 minutes.
Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
Mash the potatoes using a potato masher.
Then add the warmed heavy cream mixture, 1 cup cheddar cheese, half of the bacon, and sour cream to the potatoes. Stir until combined. Add salt and pepper to taste.
Spread the potatoes into the casserole dish. Top with the remaining cheese and bacon.
Bake for 20 to 25 minutes.
Remove from the oven, garnish with chives, extra sour cream, and enjoy!
Top Tip
To avoid your potatoes becoming a sticky mess, warm your cream or milk before adding it to the potatoes.
Storage and Reheating
Place leftover mashed potatoes in an airtight container and store for up to 4 days. Add a little bit of warm milk or cream as you reheat to bring them back to the creamy, delicious taste.
Other Easy Side Dishes You’ll Love
FAQ
Yes, they reheat very well. If you’re making them for an event, complete all steps up to adding the cheese on top and baking. You can do this up to two days ahead.
Cover with plastic wrap or foil and store in the fridge. Then, on the day you wish to serve them, remove them from the fridge and bake.
We like Yukon Golds because they’re less starchy and very creamy. But you can use Russets or a combination of Russets and Yukon Golds as the mix ins will make them creamy.
Yes! You have to…nah, just kidding. You can omit the bacon, use turkey or beef bacon, or for a vegetarian spin, roasted mushrooms.
These mashed potatoes can freeze okay, but honestly, it’s not my favorite choice. The texture will be a bit different. If you do freeze them, store them in an airtight container for up to 2 months.
When reheating, thaw overnight in the fridge, then gently reheat with warm cream or milk.
Loaded Mashed Potato Recipe
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Ingredients
- 3 Lbs Yukon Gold Potatoes
- 8 Tbsp Salted Butter
- ⅓ Cup Heavy Cream
- ½ Lb. Bacon About 8 slices
- 1 ½ Cup Cheddar Cheese
- ⅛ Tsp Garlic Powder or 1 Garlic Clove
- ½ Cup Sour Cream
- Chives Optional
Instructions
- Preheat oven to 375 degrees.
- Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
- Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork-tender.
- While the potatoes are cooking, cook the bacon in a skillet until crisp. Break it up and set it aside.
- In a small saucepan, add the heavy cream, butter, and garlic powder. Heat for 3-5 minutes.
- Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
- Mash the potatoes using a potato masher.
- Then add the warmed heavy cream mixture, 1 cup cheddar cheese, half of the bacon, and sour cream to the potatoes. Stir until combined. Add salt and pepper to taste.
- Spread the potatoes into the casserole dish. Top with the remaining cheese and bacon.
- Bake for 20 to 25 minutes.
- Remove from the oven, garnish with chives, extra sour cream, and enjoy!
Notes
- Leftovers can be stored in the fridge in an airtight container for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 1-minute intervals. Stirring in between until they are heated through.
Nutrition
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