Loaded Mashed Potato Recipe
Our Loaded Mashed Potatoes recipe is creamy, buttery, cheesy, and almost overflowing with bacon, chives, and sour cream.
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Servings: 8
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.
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