Get my Cookbooks! Loaded Mashed Potatoes
These creamy mashed potatoes are loaded with bacon, sour cream, cheddar cheese, and green onions. The cheesy bacon filling makes its way into every creamy bite for a super flavorful side dish that pairs well with just about everything!
Loaded Mashed Potatoes
There is nothing more delicious than a heaping side of these Loaded Mashed Potatoes! We’re talking crispy bacon, melted cheddar cheese, green onions, and sour cream combined with the creamiest homemade mashed potatoes.
This is the best way to take homemade mashed potatoes to the next level. The fillings are mixed into the potatoes themselves as well as on top of the serving bowl. They beat restaurant potatoes any day and pair well with chicken, steak, pork, seafood, you name it!
I can’t wait for you to try them, be sure to check out my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Slice the potatoes and submerge them into cold water. Gradually bring to a boil and add salt. Boil gently until very fork tender, about 25 minutes. Drain well.
Return to the warm pot and top with butter. Let the steam escape for 3 minutes. Add pepper, milk, and sour cream. Mash until creamy, don’t overmash.
Add half of the cheese, bacon, and green onions and stir to combine. Transfer to a serving bowl and add remaining cheese. (Microwave for 30 seconds to melt the top if desired.) Top with remaining bacon and green onions and serve!
Pro Tips
- Best Potatoes:
- Yukon Gold potatoes are ideal for this recipe because their starch content is perfect for fluffy, creamy results.
- Russet potatoes are the next best option, or a combination of both.
- Red potatoes are waxier and have are more likely to become “gluey” when mashed, but they could be used if needed/preferred.
- Don’t over-mash:
- Potatoes release starch every time they’re handled/mashed. Too much starch leads to a gluey, gummy consistency.
- A dual-action potato masher works well for this. Avoid any type of electric mixer as they will go from creamy to gluey very quickly.
- Cheese: Shred the cheese from a block so that it melts and tastes the best. I like to use Cracker Barrel Sharp Yellow cheese.
- Bacon: I prefer higher quality thick-cut bacon for this recipe. I find that cutting the strips into halves or thirds helps it cook more evenly by allowing you to easily rotate them as they cook.
- Chives may be used instead of green onions as well, they’re more mild in onion flavor.
- Serving Suggestions: Steak Bites, Chicken Bites, Pan Fried Pork Chops, Pan Fried Chicken, Filet Mignon, Roasted Pork Tenderloin, Glazed Ham.
Make Ahead Method
- The potatoes can be peeled and submerged in cold water up to 1 day ahead of time. Cover and refrigerate until ready to cook.
- You can also fully prepare this recipe up to 2 days ahead of time, just don’t add the remaining cheese/bacon/chives to the top yet. See below for reheating instructions.
Reheating
Stir occasionally for all methods below. Add a little warm milk or half and half if the potatoes appear too thick. Once reheated via one of the methods below, top with remaining cheese/bacon/chives:
- Slow Cooker: Low heat for 1-2 hours. Reduce to warm until ready to serve.
- Microwave: 50% power in 1-minute intervals, covered, until heated through. Stir in between.
- Oven: Cover and cook at 350° for 30 minutes.
- Stove: Low heat for about 20 minutes, covered. Reheating over a makeshift double boiler will yield even better results on the stovetop, as it heats evenly and prevents the bottom from getting too hot.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- If you plan on freezing leftovers, be extra generous with the half and half and butter. This helps them freeze and reheat well.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Dual-Action Potato Masher– This is the kind that I use, it has 2 sets of heads to ensure that you get the best mash each time, which makes it much easier to avoid over-mashing your potatoes.
- 4.5 quart enameled cast iron Dutch oven– This is the one that I have and it’s a great size for this recipe.
- Large Colander– this is the one I have and is perfect for these potatoes.
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Try These Next
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- Steak Bites
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- Garlic Parmesan Chicken
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- Baked Potato Soup
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- Corn Casserole
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- Broccoli Potato Soup
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- BEST Dinner Rolls
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Loaded Mashed Potatoes
Ingredients
- ¾ cup sour cream
- ¾ cup milk
- 6 strips bacon, preferably thick cut
- 3 ½ lbs. Yukon Gold potatoes, see notes
- 3 teaspoons salt
- 6 tablespoons salted butter, at room temperature
- ½ teaspoon black pepper
- 2 cups orange cheddar cheese, shredded from a block
- 4 green onions, sliced
Instructions
Prep Work
- Cut the bacon into halves or thirds and fry in a large skillet over low heat while you proceed with the following steps below. Once crispy on each side, transfer to a paper towel lined plate. Roughly chop once cooled.
- Add the sour cream and milk to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn't be cold when added to the potatoes.
- Peel the potatoes and cut into ¾-inch slices. Place in a large pot of cold water.
Cook the Potatoes
- Slowly bring the potatoes to a gentle boil, do not boil rapidly. This ensures that they cook evenly and prevents them from falling apart. Once a soft boil is reached, add 3 teaspoons salt.
- Cook for 25 minutes or until the potatoes are very fork tender. Remove from heat and drain well.
Mash and Serve
- Return to the warm pot and add the butter. Let them sit for 3 minutes to allow most of the steam to escape and for the butter to melt.
- Add the pepper to the potatoes and start mashing them. (Use a potato masher, not an electric mixer.) Gradually drizzle ¾ of the sour cream/milk mixture while you continue to mash. Don’t over mash or the consistency will become gluey.
- Stir in a little more than half of the cheese, half of the bacon, and half of the green onions. Add the remaining sour cream/milk only if a slightly creamier texture is desired. Taste and add more salt/pepper if needed.
- Transfer to a serving dish. Top with the remaining cheese. If desired, microwave for 30 seconds to melt the cheese on top. Top with remaining bacon and green onions and serve!
Notes
- Best Potatoes:
- Yukon Gold potatoes are ideal for this recipe because their starch content is perfect for fluffy, creamy results.
- Russet potatoes are the next best option, or a combination of both.
- Red potatoes are waxier and have are more likely to become "gluey" when mashed, but they could be used if needed/preferred.
- Don't over-mash:
- Potatoes release starch every time they're handled/mashed. Too much starch leads to a gluey, gummy consistency.
- A dual-action potato masher works well for this. Avoid any type of electric mixer as they will go from creamy to gluey very quickly.
- Cheese: Shred the cheese from a block so that it melts and tastes the best. I like to use Cracker Barrel Sharp Yellow cheese.
- Bacon: I prefer higher quality thick-cut bacon for this recipe. I find that cutting the strips into halves or thirds helps it cook more evenly by allowing you to easily rotate them as they cook.
- Chives may be used instead of green onions as well, they're more mild in onion flavor.
- Serving Suggestions: Steak Bites, Chicken Bites, Pan Fried Pork Chops, Pan Fried Chicken, Filet Mignon, Roasted Pork Tenderloin, Glazed Ham.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- If you plan on freezing leftovers, be extra generous with the half and half and butter. This helps them freeze and reheat well.
Make-Ahead Method:
- The potatoes can be peeled and submerged in cold water up to 1 day ahead of time. Cover and refrigerate until ready to cook.
- You can also fully prepare this recipe up to 2 days ahead of time, just don't add the remaining cheese/bacon/chives to the top yet. See blog post above for reheating instructions.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
