Loaded Mashed Potatoes are a unique twist on the classic dish! Creamy mashed potatoes packed with cheddar cheese, bacon and green onions. Topped with more cheddar cheese, bacon, and green onions and baked to perfection.
Loaded Mashed Potatoes Recipe
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Loaded Mashed Potatoes are a twist on two classic dishes. Everyone loves a good baked potato and everyone loves mashed potatoes. So why not combine the two?!
Stop making boring mashed potatoes for weeknight dinners, holiday gatherings and meal prep. Instead make fun and delicious loaded baked potatoes that you will be making on repeat!
What are Loaded Mashed Potatoes
Rich and creamy mashed potatoes are packed with cheddar cheese, bacon, sour cream, green onions, butter and milk. The result is the most rich, creamy and delicious mashed potatoes that tastes like a baked potato!
As if that wasn't good enough... they are topped with more cheddar cheese, bacon and green onions and then baked until the cheese is nice and melted! The ultimate mashed potato side for any day of the week and holiday entertaining.
The Perfect Side For:
- Instant Pot Ribs
- Chicken Souvlaki
- Pull Apart Meatball Sliders
- Philly Cheesesteak Stuffed Peppers
- Bruschetta Chicken
Ingredients
- Potatoes - we recommend russet potatoes for the best mashed potatoes. They are the best because they are starchy and have a light and airy texture once mashed. You can use any potato you have on hand or your preferred potato instead.
- Sour Cream - stirred into the mashed potatoes to give it that signature loaded baked potato tangy flavor! Sour cream pairs perfect with potatoes.
- Cheddar Cheese - shredded cheddar is mixed into the mashed potatoes as well as baked on top. You can switch up the flavor by using any cheese you like (Tip - if you want a bit of spice use a spicy jalapeno Havarti, or Monterrey jack!)
- Milk - stirred into the mashed potatoes to give it a creamy texture.
- Green Onions or Chives - you can use either, they are both delicious classic loaded baked potato toppings.
- Bacon - everything is better with bacon including mashed potatoes! This is also my favorite baked potato topping.
- Butter - melted butter is stirred into the mashed potatoes to give it a rich buttery flavor and creamy texture.
- Salt and Pepper
How to Make Loaded Mashed Potatoes
Full Printable Recipe at Bottom of page
- Preheat oven to 375°F.
- Place the potatoes in a large pot and add enough water to cover them by 2 inches. Add 1 teaspoon salt and bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 10-15 minutes, or until the potatoes are fork tender.
- While the potatoes are boiling, cook the chopped bacon in a large pan until crispy, about 6-8 minutes. Transfer to a plate lined with paper towel to drain excess fat and set aside.
- Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water.
- Put the potatoes in the pot, reduce the heat to low, then add the melted butter, sour cream, and milk. Mash the potatoes until creamy with potato masher or handheld mixer.
- Stir in 1 cup of cheddar cheese, half of the cooked bacon, and half of the diced chives (or green onions).
- Transfer the mashed potatoes into a 9-inch square or round baking dish (or oven safe casserole dish), coated with cooking spray.
- Evenly distribute the remaining shredded cheddar cheese and bacon on top of the mashed potatoes. Bake for about 5-10 minutes, or until the cheese is fully melted and bubbly (check that the bacon does not get overcooked while baking).
- Sprinkle the remaining diced chives over top and serve immediately. Enjoy!
Tips for the Best Mashed Potatoes
- Potatoes - russet potatoes are the preferred choice for making mashed potatoes. They have a high starch content, which results in a fluffier and creamier texture when mashed. They also absorb the butter and milk/cream/sour cream well, resulting in a creamier and fluffy mash.
- Cooking Time - for the quickest and best results, peel the potatoes and cut into small cubes. This way the smaller potatoes will boil and cook faster.
- Flavor Variations - for added flavor variations you can experiment with different types of cheese and substitute the cheddar for a smoked cheddar, jalapeno Monterey Jack, Havarti, or any favorite cheese. Just like the many varieties of toppings for loaded baked potatoes, switch up the add-ins and toppings. Add in some steamed broccoli, chopped jalapenos, roasted red peppers, crispy fried onions, sauteed onions, caramelized onions, sauteed mushrooms, etc.
FAQ
Microwave: transfer to a microwave safe container and reheat in 30 second intervals, stirring after each, until warmed through.
Oven: Transfer potatoes to a large oven safe dish and bake, covered, at 350°F for 15 minutes or until warmed through.
Note: the potatoes will thicken while in the fridge, stir in a splash of milk or cream to desired consistency.
Refrigerate when cooled in an airtight container for up to 4 days.
Yes, just prepare the mashed potatoes and assemble the dish with the toppings. Before you’re ready to serve, just pop it into the oven until the cheese is melted. If you’re storing it in the fridge, let it come to room temperature before baking.
Yes, once the potatoes are completely cooled, transfer to a large freezer bag or airtight container. Freeze for up to 3 months. Allow to thaw in the fridge overnight before serving and then reheat in the microwave or oven.
To make this recipe vegetarian you can use a tofu or plant based bacon.
This recipe is gluten free.
More Easy Potato Recipes
- Jalapeno Popper Mashed Potatoes
- Bangers and Mash
- Loaded Baked Potato Soup
- Twice Baked Potatoes
- Loaded Baked Potato Slices
- Greek Potatoes
- Roasted Garlic Mashed Potatoes
Enjoy!
- Sab
Loaded Mashed Potatoes
Ingredients
- 3 pounds russet potatoes (approximately 5 large, peeled and cut into 1 inch pieces)
- ¼ cup milk (warm)
- 4 tablespoon butter (melted)
- 1 cup sour cream
- 3 teaspoon salt
- ½ teaspoon pepper
- 2 ½ cups cheddar cheese (shredded)
- 1 lb bacon (chopped)
- ¼ cup chives (diced, or green onion)
Instructions
- Preheat oven to 375°F.
- Place the potatoes in a large pot and add enough water to cover them by 2 inches. Add 1 teaspoon salt and bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 10-15 minutes, or until the potatoes are fork tender.
- While the potatoes are boiling, cook the chopped bacon in a large pan until crispy, about 6-8 minutes. Transfer to a plate lined with paper towel to drain excess fat and set aside.
- Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water.
- Put the potatoes in the pot, reduce the heat to low, then add the melted butter, sour cream, and milk. Mash the potatoes until creamy with potato masher or handheld mixer.
- Stir in 1 cup of cheddar cheese, half of the cooked bacon, and half of the diced chives (or green onions).
- Transfer the mashed potatoes into a 9-inch square or round baking dish (or oven safe casserole dish), coated with cooking spray.
- Evenly distribute the remaining shredded cheddar cheese and bacon on top of the mashed potatoes. Bake for about 5-10 minutes, or until the cheese is fully melted and bubbly (check that the bacon does not get overcooked while baking).
- Sprinkle the remaining diced chives over top and serve immediately. Enjoy!
Video
Nutrition
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