There are few things in life as comforting as a warm bowl of creamy potatoes. It’s the kind of food that feels like a hug from the inside. We all have memories tied to this classic dish. Maybe it was at a holiday dinner or just a regular Tuesday night meal. But these are not just any ordinary potatoes.
Today, we’re making something truly special. We are taking the humble potato and giving it a serious flavor boost. Get ready for the most amazing Loaded Mashed Potatoes you have ever tasted. They are packed with all the good stuff. Think crispy bacon, sharp cheddar cheese, and fresh chives. It’s a simple recipe that delivers big on taste.
Jump To:
Why You’ll Love This Recipe
So, what makes this Mashed Potatoes recipe so good? Honestly, it’s the combination of textures and flavors. You get the smooth, fluffy potatoes as a perfect base. They are rich and buttery all on their own. It is a wonderful starting point for something great.
Then you add in the extras. The salty, crunchy bits of bacon provide a fantastic contrast. The sharp cheddar cheese melts just enough to become gooey pockets of goodness. It gives every bite a savory kick that is just so satisfying. You will love how the cheese pulls a little bit.
The fresh chives cut through the richness with a mild, onion like flavor. They add a pop of color and freshness that brightens up the whole dish. It really is a well balanced combination. Nothing feels out of place here. Every single ingredient has a purpose.
Another reason to love this recipe is its simplicity. You don’t need any fancy kitchen gadgets. A simple pot, a skillet, and a potato masher will do the trick. It’s a great recipe for beginners looking to make a dish that seems impressive but is secretly very easy. Everyone will think you are a kitchen pro.
This dish is also incredibly versatile. It’s the star side dish for a big holiday feast. Think Thanksgiving or Christmas dinner. But it’s also easy enough to make for a weeknight meal. It pairs beautifully with roasted chicken, steak, or even meatloaf. It can truly go with almost anything you can think of.
And let’s talk about the visual appeal. When you see a bowl of these Loaded Mashed Potatoes, you just know it’s going to be good. The creamy white potatoes are dotted with green chives and savory bacon. The melted cheddar cheese creates a beautiful, inviting look. It’s a dish that gets people excited before they even take their first bite.
Ingredients
The beauty of this recipe is in its simple, accessible ingredients. You can find everything you need at your local grocery store. No specialty items required. Here is what you will need to gather.
- 3 pounds russet potatoes (about 3 large potatoes or 6 medium), peeled and chopped into 1 inch pieces
- 6 slices bacon, preferably center cut
- 1/2 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1 large bunch fresh chives, finely chopped until you have 1/4 cup
- 1 cup sour cream (8 ounces)
Let’s talk a little bit about these ingredients. For the best Mashed Potatoes, russet potatoes are the way to go. They are starchy and low in moisture, which means they break down beautifully. This gives you that light and fluffy texture we all crave. Other waxy potatoes can become gummy when mashed.
When it comes to the bacon, center cut is a great choice because it tends to be a bit leaner. But honestly, any type of bacon you love will work here. The goal is to cook it until it’s nice and crispy. That crunch is so important in the final dish.
For the dairy components, whole milk, unsalted butter, and sour cream create an unbelievably rich and creamy result. Using full fat dairy is key. This is a comfort food dish, after all. Now is not the time to skimp on the good stuff. The sour cream adds a subtle tang that balances the richness of the butter and cheese.
Sharp cheddar cheese provides a robust flavor that can stand up to the other ingredients. Of course, you can experiment with other cheeses. A smoked gouda or a Monterey Jack would also be delicious. I recommend shredding your own cheese from a block. Pre shredded cheese often has additives that prevent it from melting as smoothly.
Step-By-Step Instructions
Alright, let’s get cooking. I will walk you through each step. Just follow along, and you’ll have a stunning bowl of Mashed Potatoes in no time. It is easier than you might think. Let’s start.
Step 1: Prep and Boil the Potatoes
First things first, let’s get those potatoes ready. You will want to peel your three pounds of russet potatoes. Then, chop them into uniform one inch pieces. This helps them cook evenly. No one wants a mash with some hard chunks in it.
Place the chopped potatoes in a large pot. Add enough cold water to cover them by about two inches. Starting with cold water also helps the potatoes cook more evenly from the outside in. It is a small detail that makes a difference.
Now, bring the water to a boil over high heat. This will take around fifteen minutes. Once it’s boiling, reduce the heat to maintain a steady simmer. Let the potatoes cook until they are very tender. You should be able to easily poke them with a paring knife. This usually takes about seven to ten minutes of simmering.
Step 2: Cook the Bacon
While the potatoes are simmering away, it’s the perfect time to cook the bacon. Place six slices of bacon in a large skillet in a single layer. Don’t overcrowd the pan. If needed, you can cook it in two batches.
Cook the bacon over medium heat. Let it cook until it gets nice and crispy. Remember to flip it halfway through. This should take about eight minutes in total. The smell of cooking bacon is just one of the best parts of this recipe.
Once it’s perfectly crisp, transfer the bacon to a plate lined with paper towels. This will help drain off any excess grease. Let it cool for a few minutes, and then crumble it into small, bite sized pieces. Try not to eat it all before it makes it into the potatoes.
Step 3: Warm the Milk Mixture
This step is a simple but important one for getting the creamiest Mashed Potatoes. In a medium saucepan, combine a half cup of whole milk, six tablespoons of unsalted butter, one teaspoon of kosher salt, and a quarter teaspoon of black pepper.
Warm this mixture over medium heat. You will want to stir it constantly. Continue heating it just until the butter is completely melted. This should only take about two to five minutes. Once the butter has melted, remove the saucepan from the heat. Warming the liquids helps them absorb into the potatoes more easily.
Step 4: Mash and Mix Everything Together
By now, your potatoes should be perfectly tender. Carefully drain them through a heatproof colander. Let them sit for a moment to allow some of the steam to escape. This helps get rid of excess water, which can make your potatoes soggy.
Return the drained, warm potatoes to the pot. Now for the fun part. Use a potato masher to mash them until they are mostly smooth. A few small lumps are perfectly fine. In fact, some people prefer them that way. It gives the dish a more rustic, homemade feel. For an even smoother texture, you could use a ricer or a food mill.
Now it’s time to add all that flavor. Pour the warm milk mixture into the mashed spuds. Add the crumbled bacon, the shredded cheddar cheese, one cup of sour cream, and most of the chopped chives. Be sure to save about one tablespoon of chives for garnish at the end.
Gently stir everything together until it’s just combined. The cheese won’t be completely melted at this point, and that’s okay. It will continue to melt from the residual heat, creating those wonderful cheesy pockets. Be careful not to overmix, as this can make the potatoes gummy.
Step 5: Serve and Garnish
Your incredible Loaded Mashed Potatoes are now ready. Transfer them to a large serving bowl. To make them look as good as they taste, sprinkle the reserved chopped chives over the top. You could also add a little more shredded cheese or bacon if you like.
Serve them immediately while they are warm and creamy. Watch as everyone digs in. This is a dish that always gets rave reviews. It is comfort food at its absolute best. Enjoy every single bite of it.
How To Store Leftovers
If you happen to have any leftovers, you are in for a treat. These Mashed Potatoes are just as delicious the next day. Storing them properly is key to keeping them fresh and tasty. Let the potatoes cool down to room temperature first.
Once cooled, transfer the Leftover Mashed Potatoes to an airtight container. Store them in the refrigerator for up to five days. When you are ready to enjoy them again, you have a few options for reheating. You can gently warm them in the microwave, stirring every minute or so.
You can also reheat them on the stovetop over low heat. You might need to add a splash of milk or a small pat of butter to restore their creamy texture. Stir frequently to prevent them from sticking to the bottom of the pan.
My favorite way to use leftovers is to turn them into a Mashed Potatoes Casserole. Simply spread the potatoes in a small baking dish. Top with some extra cheese and bacon. Bake at 375 degrees Fahrenheit until hot and bubbly. It’s a great way to give your leftovers a second life.
Tips
Want to make your Mashed Potatoes even better? I have a few extra tips and tricks up my sleeve. These little suggestions can make a big difference in the final result. They are easy to follow and very helpful.
- Do Not Overmix: When you are combining all the ingredients, stir just until everything comes together. Overworking the potatoes can develop the starches too much, leading to a gluey or gummy texture. Gentle is the way to go.
- Ensure Potatoes are Dry: After draining your boiled potatoes, let them sit in the colander for a few minutes. This allows excess steam and water to evaporate. Drier potatoes will soak up the butter and milk mixture much better.
- Use Room Temperature Dairy: While the recipe calls for warming the milk and butter, ensuring your sour cream is at room temperature can help too. Cold ingredients can make the potatoes stiff and cool them down too quickly.
- Spice It Up: Feel free to add other flavors. A little bit of roasted garlic mashed in with the potatoes is wonderful. Or try adding a pinch of cayenne pepper for a subtle hint of heat.
- Cheese Variations: Don’t be afraid to experiment with different cheeses. A mix of cheddar and Monterey Jack would be great. Smoked gouda or pepper jack could add an interesting twist as well.
Conclusion
And there you have it. A straightforward recipe for creating a truly memorable bowl of Loaded Mashed Potatoes. It’s more than just a side dish. It’s a centerpiece of comfort that brings people together. It is warm, satisfying, and full of familiar flavors.
The creamy texture of the potatoes, the salty crunch of bacon, the sharp tang of cheddar, and the fresh bite of chives all work in harmony. It’s a combination that is hard to beat. I hope this becomes a new favorite in your home. It’s a reliable recipe that you can turn to again and again.
So next time you are looking for that perfect side dish, I hope you give these Mashed Potatoes a try. They are a true crowd pleaser. Enjoy the process of making them and, more importantly, enjoy sharing them with the people you love.
FAQ
Can I Use a Different Type of Potato?
While russet potatoes are highly recommended for their starchy texture, you can use other types. Yukon Gold potatoes are a good alternative. They are slightly waxier but still create a creamy and buttery mash. Avoid very waxy potatoes like red potatoes, as they can become heavy.
Can I Make These Mashed Potatoes Ahead of Time?
Yes, absolutely. You can prepare the entire dish a day or two in advance. Store it in an airtight container in the refrigerator. When you are ready to serve, you can reheat it in a slow cooker, in the oven, or on the stovetop. You may need to add a splash of milk to loosen them up as they reheat.
What’s the Best Way to Mash the Potatoes?
A simple handheld potato masher works great for a classic, slightly lumpy texture. For super smooth Mashed Potatoes, a potato ricer or a food mill is your best friend. These tools press the potatoes through small holes, creating a very fine and fluffy texture. Avoid using an electric mixer or food processor, as they can overwork the potatoes and make them gummy.
Can I Freeze Leftover Mashed Potatoes?
You can freeze Leftover Mashed Potatoes, but the texture may change slightly upon thawing. Because of the high dairy content, they can sometimes become a bit watery. To freeze, let them cool completely, then store them in a freezer safe bag or container. Thaw in the refrigerator overnight before reheating.
Is It Possible To Make This a Mashed Potatoes Casserole?
Definitely. This recipe is a great base for a Mashed Potatoes Casserole. After mixing everything together, spread the potato mixture into a greased baking dish. Top with extra shredded cheese and bacon. You can bake it right away at 375 degrees Fahrenheit for 20 minutes, or until golden and bubbly. You can also assemble it ahead and bake it just before serving.
Loaded Mashed Potatoes
These warm and creamy Loaded Mashed Potatoes are packed with crispy bacon, sharp cheddar cheese, and fresh chives. A comforting side dish that’s simple to make and delivers big on savory flavor.
Requirements
Ingredients
Instructions
- First things first, let’s get those potatoes ready. You will want to peel your three pounds of russet potatoes. Then, chop them into uniform one inch pieces. This helps them cook evenly. No one wants a mash with some hard chunks in it. Place the chopped potatoes in a large pot. Add enough cold water to cover them by about two inches. Starting with cold water also helps the potatoes cook more evenly from the outside in. It is a small detail that makes a difference.
- Now, bring the water to a boil over high heat. This will take around fifteen minutes. Once it’s boiling, reduce the heat to maintain a steady simmer. Let the potatoes cook until they are very tender. You should be able to easily poke them with a paring knife. This usually takes about seven to ten minutes of simmering.
- While the potatoes are simmering away, it’s the perfect time to cook the bacon. Place six slices of bacon in a large skillet in a single layer. Don’t overcrowd the pan. If needed, you can cook it in two batches. Cook the bacon over medium heat. Let it cook until it gets nice and crispy. Remember to flip it halfway through. This should take about eight minutes in total. The smell of cooking bacon is just one of the best parts of this recipe. Once it’s perfectly crisp, transfer the bacon to a plate lined with paper towels. This will help drain off any excess grease. Let it cool for a few minutes, and then crumble it into small, bite sized pieces. Try not to eat it all before it makes it into the potatoes.
- This step is a simple but important one for getting the creamiest Mashed Potatoes. In a medium saucepan, combine a half cup of whole milk, six tablespoons of unsalted butter, one teaspoon of kosher salt, and a quarter teaspoon of black pepper. Warm this mixture over medium heat. You will want to stir it constantly. Continue heating it just until the butter is completely melted. This should only take about two to five minutes. Once the butter has melted, remove the saucepan from the heat. Warming the liquids helps them absorb into the potatoes more easily.
- By now, your potatoes should be perfectly tender. Carefully drain them through a heatproof colander. Let them sit for a moment to allow some of the steam to escape. This helps get rid of excess water, which can make your potatoes soggy. Return the drained, warm potatoes to the pot.
- Now for the fun part. Use a potato masher to mash them until they are mostly smooth. A few small lumps are perfectly fine. In fact, some people prefer them that way. It gives the dish a more rustic, homemade feel. For an even smoother texture, you could use a ricer or a food mill. Now it’s time to add all that flavor. Pour the warm milk mixture into the mashed spuds. Add the crumbled bacon, the shredded cheddar cheese, one cup of sour cream, and most of the chopped chives. Be sure to save about one tablespoon of chives for garnish at the end. Gently stir everything together until it’s just combined. The cheese won’t be completely melted at this point, and that’s okay. It will continue to melt from the residual heat, creating those wonderful cheesy pockets. Be careful not to overmix, as this can make the potatoes gummy.
- Your incredible Loaded Mashed Potatoes are now ready. Transfer them to a large serving bowl. To make them look as good as they taste, sprinkle the reserved chopped chives over the top. You could also add a little more shredded cheese or bacon if you like. Serve them immediately while they are warm and creamy. Watch as everyone digs in. This is a dish that always gets rave reviews. It is comfort food at its absolute best. Enjoy every single bite of it.
Notes
Do Not Overmix: When you are combining all the ingredients, stir just until everything comes together. Overworking the potatoes can develop the starches too much, leading to a gluey or gummy texture. Gentle is the way to go.
Ensure Potatoes are Dry: After draining your boiled potatoes, let them sit in the colander for a few minutes. This allows excess steam and water to evaporate. Drier potatoes will soak up the butter and milk mixture much better.
Use Room Temperature Dairy: While the recipe calls for warming the milk and butter, ensuring your sour cream is at room temperature can help too. Cold ingredients can make the potatoes stiff and cool them down too quickly.
Spice It Up: Feel free to add other flavors. A little bit of roasted garlic mashed in with the potatoes is wonderful. Or try adding a pinch of cayenne pepper for a subtle hint of heat.
Cheese Variations: Don’t be afraid to experiment with different cheeses. A mix of cheddar and Monterey Jack would be great. Smoked gouda or pepper jack could add an interesting twist as well.
Nutrition
Calories
Sugar
Fat
Carbs
