Loaded Mashed Potatoes
by Sommer Collier — on Nov 9, 2026 
I love my classic mashed potatoes, but for a big family dinner, sometimes I want the ones with all the fixins! My loaded mashed potatoes are fluffy and cheesy, with tangy sour cream, crispy bacon, and fresh scallions in every scoop. I like to use a ricer for an extra-smooth mash, but a regular potato masher works just fine for this easy holiday side.
If there is a family dinner happening at my house, there is definitely going to be at least one potato-based item on the table. The humble yet versatile ‘tater is great to make so many different dishes, all with the same carb-y comfort food appeal! Most of my favorite types of recipes are “loaded” baked potato-style, meaning they feature sour cream, crumbled bacon, cheddar cheese and scallions. Like my crowd-pleasing loaded potato soup, today’s loaded mashed potatoes recipe includes that handful of extra goodies, but here I fold them into the fluffiest homemade mashed potatoes for a fabulous side dish that’s perfect for holidays or any occasion!
Table of Contents
Sommer’s Recipe Highlights
More to Love – Not surprising, my mashed potato and gravy recipe is always (and I mean always) a hit at the holidays. Those potatoes are incredibly rich and creamy, and if “just” the mashed potatoes taste that amazing, you know they’ll be next-level delish when you load in a bunch of bacon and cheese!
Easy to Customize – The basics of this recipe are super straightforward: Potatoes, bacon, cheese, and onions. While I use russets, crispy pork bacon, and shredded cheddar cheese, you can certainly swap these for other versions of similar ingredients. I’ve got some ideas for you in the Variations section below!
Great Leftovers – These bacon mashed potatoes have the perfect balance of starchy potatoes, melted butter and sour cream, so they stay fluffy and creamy even after refrigerating. I can make them a day or two ahead of when I plan to serve, because they are that easy to prepare and reheat so well.
Key Ingredients and Tips
- Potatoes – Russet potatoes are the best for making cheesy mashed potatoes. They’re easy to peel, hold up well to high heat, and have a mild flavor that lets the cheese, bacon and chives shine!
- Dairy – I make the fluffiest mashed potatoes with a combination of unsalted butter, sour cream, and shredded cheddar cheese.
- Bacon – I use chopped precooked bacon that I made in the morning or day before.
- Green onions – Or chives.
- Garlic – I smash and peel one clove of garlic to give the potatoes a depth of savory flavors.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by getting out my large 6 to 8-quart pot, cutting board, veggie peeler, and a sharp knife. I place the pot on the stovetop and add 2-3 inches of water. I’m going to put the potato pieces into the water right after slicing to prevent them from turning brown. To do this, I first thoroughly scrub the potatoes and peel off the skins with the veggie peeler. Next, I use the knife to slice the potatoes into 1-inch cubes. The smaller the cubes the faster they’ll cook!
Boil – Now that I’ve cut all of the potatoes, I check to make sure there is at least 1 inch of water above the tops of the potatoes in the pot. You can add a bit of water if there isn’t quite enough. Then I add the whole smashed garlic clove and bit of salt to the pot as I bring the water to a boil on high. I set a timer for up to 20 minutes, or a few minutes less if you’ve chopped the pieces of potato into cubes that are less than 1-inch. While the potatoes cook I chop and crumble the bacon so it’s ready to use later.
I know the potatoes are ready to mash when I’m able to cut through the pieces with my fork.
Drain and Rest – Now I carefully dump the potatoes into a colander to drain well, and place the pot back on the stovetop. I want to let that starchy water evaporate as much as possible to get perfectly thick and smooth mashed potatoes. So I set the colander aside as I add the butter to the warm pot.
Rice or Mash? – When the butter has melted and the potatoes have dried up a bit, I return the potatoes to the pot and do a quick stir to get the butter evenly distributed. Get out your ricer or potato masher, whichever tool you prefer. I personally like to rice my cooked potatoes before mashing… This easy step turns the chunks of potatoes into teeny tiny grain-like bits, and result in fluffier mashed potatoes because you don’t have to squish and overwork them as much. Make sure to use a spatula or spoon to scrape down the sides and bottom of the pot occasionally as you mash.
I love getting the consistency of the potatoes super smooth, so the textures of the crispy bacon and other loaded mashed potato goodies really stand out!
Stir in Sour Cream – Next, I stir in the sour cream. The potatoes should now be ultra smooth, but still fluffy whipped and rich. I turn off the stovetop heat and move the pot to another not-hot burner or high-heat trivet.
Load the Mashed Potatoes – Now into the pot I add the crumbled bacon, shredded cheddar cheese, and sliced green onions.
Stir Until Combined – I use a large spatula or spoon to mix everything together evenly, taking care to not overwork the potatoes. The cheese should melt slightly, however, I like to keep the shreds still somewhat intact so you can see them throughout the loaded mashed potatoes.
Recipe Variations
- Potatoes – I use peeled russet potatoes to make loaded mashed potatoes. However, you can make the same recipe with yellow Yukon gold potatoes, peeled or not, or red potatoes with the skins left on. Obviously this will change the texture and taste, but if that’s how you like your traditional loaded baked potatoes you’ll love this tweak!
- Bacon – You can use cooked and crumbled turkey bacon, if you prefer! Or yes, of course you can leave bacon out altogether to make this a meat-free recipe.
- Cheese – Really, you can use whatever type of cheeses you want in your baked potato-style mashed potatoes. Swap the sharp shredded cheddar for Colby Jack, Monterey Jack, spicy Pepper Jack, or smoked cheddar cheese for a different flavor profile.
- Adjust the Quantities – Feel free to change the amount of chopped bacon up or down to suit your family’s tastes. And as-is this recipe yields 8-10 servings, which is a good amount for a large gathering or if you want leftovers. However, you can cut the ingredients in half to make 4-5 servings for a family dinner.
Serving Suggestions
I tend to serve creamy potatoes as a side dish with the same type of American-style mains I pair with baked potatoes. Try them for busy holidays or casual weeknight dinners with meaty proteins like…
- Bone-In Ribeye Steak
- Reverse Seared New York Strip, Sirloin, or Porterhouse Steak
- Air Fryer Ribs, Oven-Baked Ribs or Slow Cooker Ribs
- Smoked Chicken
- Southern Fried Chicken
- Smoked Meatloaf
They are also a fantastic crowd-pleasing dish to bring to potlucks, like office holiday parties and picnics!
Storage Notes
Transfer the cooled cheesy mashed potatoes to an airtight container and keep in the refrigerator for up to 3-4 days. I usually just reheat them in the microwave in 20-30 second bursts at 50% power, stirring and microwaving until they’re heated throughout. If they’re a bit too stiff you can stir in a teaspoon or less of milk to get the consistency soft and smooth again.
You can freeze these taters, too! Transfer the cooled leftovers to an airtight container, and wrap that in a layer of aluminum foil. Freeze for up to 3 months, then thaw in the fridge overnight. Reheat in the microwave as noted above.
Frequently Asked Questions
Gummy potatoes are usually caused by over-smashing and overworking them. This is why a ricer is so handy to keep the potatoes from getting all gluey! Unfortunately there isn’t much you can do if the texture of the potatoes does get unpleasant.
You can add a tiny splash of milk to the potatoes if they seem a bit dry. I do this before loading in any of the bacon, cheese, and scallions. Seriously, go slow and add only like a teaspoon of milk at a time… Even a small amount will add a good amount of moisture and can make the mashed potatoes soupy more quickly than you might think.
For sure! These mashed potatoes can be made up to 2 days ahead. Transfer them to a greased baking dish, cover, and refrigerate. Bake at 350°F for 30 to 40 minutes, or until hot and slightly puffed in the center.
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More Side Dish Recipes
Loaded Mashed Potatoes
Ingredients
- 3 pounds russet potatoes peeled and cut into 1 ½-inch cubes
- 8 tablespoons unsalted butter
- 12 ounces sour cream
- 1 cup shredded sharp cheddar cheese about 4 ounces
- 4-5 thick-cut bacon strips cooked and crumbled (about ¾ cup)
- ½ cup chopped green onions or fresh chives
- 1 clove garlic smashed
- Salt and black pepper to taste
Instructions
- Add 2 to 3 inches of water to a large 6 to 8-quart pot. As each potato is peeled and cut into 1 ½-inch cubes, place it directly into the water to prevent browning.
- Once all the potatoes have been added, pour in enough additional water to cover them by about 1 inch. Add the smashed garlic clove and 1 tablespoon of salt to the water, then place the pot over high heat and bring to a boil.
- Once boiling, set a timer for 20 minutes. Cook until the largest potato pieces are fork-tender and easily break apart.
- While the potatoes cook, prepare the bacon according to my Oven Cooked Bacon recipe, then crumble it into bite-size pieces.
- Drain the potatoes into a colander and let them rest for about 10 minutes. Allowing excess moisture to evaporate creates fluffier mashed potatoes. Meanwhile, place the butter into the warm pot and allow it to melt.
- Return the potatoes to the pot by passing them through a potato ricer or mashing them to the desired consistency. (A potato ricer produces especially smooth mashed potatoes without the risk of overworking them.)
- Place the pot over low heat. Stir in the sour cream until the potatoes are smooth and creamy. Turn off the heat.
- Add the shredded cheddar cheese, crumbled bacon, and green onions. Stir until the cheese is slightly melty and everything is evenly combined.
- Taste the mashed potatoes and season with salt and black pepper as needed.
- Transfer to a serving bowl and garnish with additional shredded cheddar cheese, crumbled bacon, and chopped green onions before serving.
