Loaded Mashed Potatoes
While I love my classic "basic" mashed potatoes recipe, sometimes an occasion calls for a side dish that's familiar but a bit more exciting, and that's where this loaded mashed potatoes recipe really shines! I use a ricer (or masher) to make unbelievably smooth, thick, fluffy and cheesy mashed potatoes loaded with sour cream, crispy bacon and fresh scallions.
Servings: 8 - 10 Servings
Calories: 454kcal
Equipment
- 1 potato ricer
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.
Video
Notes
Swaps - Yukon Gold potatoes can be substituted for russet potatoes for an even creamier texture. Swap the sharp cheddar for Colby Jack, Monterey Jack, Pepper Jack, or smoked cheddar for a different flavor profile.
Make Ahead - 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.
Leftovers - 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.
To Freeze - You can freeze loaded bacon mashed potatoes, 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.
Nutrition
Serving: 8oz | Calories: 454kcal | Carbohydrates: 34g | Protein: 10g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 236mg | Potassium: 831mg | Fiber: 2g | Sugar: 3g | Vitamin A: 827IU | Vitamin C: 11mg | Calcium: 174mg | Iron: 2mg