Loaded Mashed Potatoes
Loaded Mashed Potatoes are a creamy, cheesy side dish piled high with crispy bacon, tangy sour cream, sharp cheddar, and fresh chives—the perfect cozy comfort food for any family gathering.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 2-inch chunks
- 6 slices thick-cut bacon (smoked) chopped
- 4 tablespoons unsalted butter room temperature
- 1/4 cup whole milk warmed
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese preferably aged 2 months
- 2-3 tablespoons chopped fresh chives
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- Pinch garlic powder (optional, for subtle depth)
Instructions
- Place potato chunks in a large pot, cover with cold water, add a generous pinch of salt, and bring to a gentle boil over medium-high heat.
- While potatoes steam, cook chopped bacon in a skillet over medium heat until crisp—about 6–8 minutes.
- Once potatoes are fork-tender, drain them in a colander and return to the warm pot. Shake gently over low heat to evaporate excess moisture.
- Add butter and garlic powder, then mash with a potato masher until mostly lump-free, season with salt and pepper.
- Slowly pour warm whole milk and sour cream, continuing to mash until soft, creamy peaks form.
- Fold in shredded cheddar and half of the crisp bacon, spoon onto a serving dish, and garnish with remaining bacon, cheddar, and chives.
- Keep covered loosely with foil while serving warm. Enjoy!
Notes
Tips on prep: Use Yukon Gold potatoes for creamy texture. Warm the milk before adding to potatoes. Rinse salty bacon before cooking. Let the potatoes sit to reduce watery mash. Use half-and-half and Greek yogurt for creamier results.
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