Loaded Mashed Potatoes

These creamy mashed potatoes are the ultimate comfort food side dish! Each bite is packed with crispy bacon, melted cheddar cheese, tangy sour cream, and fresh green onions—all loaded into homemade mashed potatoes for maximum flavor. This savory recipe pairs well with chicken, steak, pork, seafood, and more.

Loaded Mashed Potatoes

What Makes These Loaded Mashed Potatoes Special?

Forget plain mashed potatoes, these are all about upgraded flavor! The fillings—including bacon, cheese, green onions, and sour cream—are mixed throughout the potatoes and sprinkled on top, so every serving is rich and satisfying. This method beats restaurant potatoes every time and is perfect for family gatherings or weekday dinners.

How to Make Loaded Mashed Potatoes

Below is an overview of the preparation. See the step-by-step instructions for complete details.

Prepare Potatoes: Slice potatoes and keep them submerged in cold water. Slowly bring to a boil, add salt, and cook gently until very tender, about 25 minutes. Drain well.
Mash & Mix: Return potatoes to the warm pot with butter. Let steam escape, add pepper, milk, and sour cream. Mash gently—do not overmash!
Load Up: Stir in half the cheese, bacon, and green onions. Place in a serving bowl, top with more cheese (melt if desired), bacon, and green onions.
Serve: Enjoy immediately, or see below for make-ahead and reheating directions.

Pro Tips

Best Potato Choices:
- Yukon Gold potatoes are ideal for fluffy, creamy results.
- Russet potatoes are also excellent, or use a combo of both.
- Red potatoes are waxier and can result in a gluey texture, so use cautiously.
Don’t Overmix:
- Over-mashing releases excess starch, leading to a gummy texture. Use a manual masher and avoid electric mixers.
Cheese:
- Shred cheddar from a block for the best melting and flavor.
Bacon:
- Choose high-quality thick-cut bacon for crispiness; cutting into halves/thirds helps even cooking.
Chives Substitute:
- Chives provide a milder onion flavor if preferred over green onions.

Make-Ahead & Reheating

Make-Ahead:
- Peel and submerge potatoes in cold water up to 1 day ahead, refrigerated.
- The full recipe can be prepared up to 2 days ahead; add final cheese/bacon/green onions just before serving.
Reheating:
- Slow Cooker: On low for 1–2 hours; reduce heat to "warm" until serving.
- Microwave: 50% power, 1-minute intervals, stirring in between.
- Oven: Covered at 350°F for 30 minutes.
- Stovetop: On low with a makeshift double boiler for best results; stir occasionally.
- If potatoes seem thick, add warm milk or half-and-half.

Storage

Store in an airtight container:
- Refrigerate for up to 3 days.
- Freeze for up to 3 months (add extra butter and half-and-half for best reheating results).

Kitchen Tools Recommended

Dual-action potato masher for perfect consistency
4.5-quart enameled cast iron Dutch oven
Large colander for draining potatoes

Serving Suggestions

These loaded mashed potatoes pair perfectly with:

Steak bites
Chicken bites
Pan-fried pork chops
Roasted pork tenderloin
Glazed ham
Filet mignon
Your favorite chicken or pork entrée

Ingredients

3 ½ lbs Yukon Gold potatoes (see notes)
6 strips thick-cut bacon
¾ cup sour cream
¾ cup milk
3 teaspoons salt
6 tablespoons salted butter, room temperature
½ teaspoon black pepper
2 cups orange cheddar cheese, shredded from a block
4 green onions, sliced

Step-by-Step Instructions

Prep Work

Cut bacon and fry until crisp; chop when cooled.
Whisk sour cream and milk together, let come to room temperature.
Peel and slice potatoes; submerge in cold water.

Cook Potatoes

Bring potatoes to a gentle boil, add salt when boiling.
Simmer about 25 minutes until fork tender.
Drain well.

Mash & Combine

Place potatoes back in the pot with butter; let sit.
Add pepper and mash gently (by hand, not with an electric mixer).
Gradually add ¾ of sour cream/milk while mashing.
Stir in more than half the cheese, half the bacon, and half the green onions.
Add remaining sour cream/milk for creamier texture if desired.
Taste and adjust salt/pepper.

Finish & Serve

Transfer to serving dish.
Top with remaining cheese (microwave 30 seconds if you want it melted).
Sprinkle remaining bacon and green onions on top.
Serve hot.

Notes

Best potatoes: Yukon Gold for creamy results, Russet as alternative.
Don’t use electric mixers: Mash gently by hand for best texture.
Chives: Can be swapped for green onions.
Freezable: Add extra butter and half-and-half if you plan to freeze.

Enjoy your loaded mashed potatoes—creamy, cheesy, and full of flavor in every bite! Let us know how your family likes them and share your own favorite mix-ins.