Loaded Mashed Potatoes
These loaded mashed potatoes are the ultimate comfort food! Smooth, fluffy, and tender mashed potatoes topped with melty cheddar cheese and crispy bacon. It's a true crowd-pleaser!
Servings: 8 people
Calories: 512kcal
Equipment
- 9x13 inch baking pan
- Aluminum foil
Ingredients
- 4 pounds russet potatoes, peeled and cut into 1.5 inch cubes
- 6 slices bacon preferably thick-cut
- 1 cup sour cream
- ¼ cup heavy cream plus more to taste
- 8 tablespoons unsalted butter, melted
- 2 teaspoons garlic powder or to taste
- Salt and pepper to taste
- 2 ½ cups shredded cheddar cheese, divided plus more to taste
- Chives, scallions, or parsley for garnish
Instructions
- Preheat oven to 375 degrees F.
- Bring water to a boil in a pot (enough to cover potatoes). Add the potatoes and bring back to a boil again. Cook for about 15-20 minutes, uncovered, or until tender and a fork easily pierces through. Drain and transfer potatoes to a bowl.
- While the potatoes are boiling, cook the bacon in a large skillet until crispy. Transfer to a plate lined with paper towel to drain excess fat. Chop the bacon and set aside.
- Using a potato masher, mash the drained potatoes along with the sour cream, heavy cream, melted butter, garlic powder, and salt and pepper to taste. Fold in 1 cup of the shredded cheese into the potato mixture.
- Transfer mixture to a slightly greased 9x13 inch baking dish. Top with the remaining 1 ½ cups of shredded cheddar cheese. Cover tightly with aluminum foil and bake at 375 degrees F for 25 minutes.
- Remove from oven and remove the aluminum foil. Top with the chopped cooked bacon and bake for another 10-12 minutes (uncovered), or until the cheese is bubbly.
- To serve, garnish with chopped chives or scallions. Enjoy!
Notes
- I’d recommend using a basic potato masher tool rather than trying to whip the potatoes. Whipping can release too much starch, causing the potatoes to turn gluey.
- Don’t overcook the potatoes, or they could turn gummy. They are ready when a fork pierces easily through them, with no resistance. You can also taste it - if it tastes a bit raw, it needs a few more minutes.
- Storing leftovers: Refrigerate leftovers in airtight containers for up to 3 days. Reheat in the microwave oven until the cheese is melted and the potatoes are warm.
- Make ahead: Transfer the mashed potato mixture to a 9×13 inch pan. Let it cool down completely and top with cheese. Cover tightly with aluminum foil and refrigerate for 1-2 days. When ready to make, let it sit at room temp for 30 minutes and then bake as directed. You can also cook the bacon in advance.
- Freezing: Freeze the mashed potato mixture (without the cheese topping) for up to 1 month. Thaw in the fridge overnight. When read to bake, top with cheese and bake as directed with toppings.
- Russet potatoes: Red potatoes work great. Leave the skin on, preferably.
- Cheddar cheese: Colby jack, Monterey Jack.
- Bacon: Turkey bacon.
- Sour cream: Plain Greek yogurt
- Scallions: chives.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 43g | Protein: 15g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 260mg | Potassium: 1039mg | Fiber: 3g | Sugar: 2g | Vitamin A: 994IU | Vitamin C: 13mg | Calcium: 324mg | Iron: 2mg