Loaded Mashed Potatoes
Highlighted under: Old-Fashioned Comfort Eats
Honestly, these loaded mashed potatoes are a comfort food dream come true. After a long week, I found myself craving something rich and hearty, so I threw together this recipe with what I had on hand. A little cheese, some crispy bacon, and a handful of green onions made all the difference. My partner couldn’t stop going back for seconds, and it melted my heart seeing them enjoy it so much.
I've made these loaded mashed potatoes a few times now, and I always end up tweaking things slightly. The first time, I added way too much milk, and well, let’s just say it turned into potato soup. After that funny mishap, I learned that adding just enough creaminess is key. My family loves it when I make this, and we often have it with grilled chicken or on chilly nights.
When I made these last week, I decided to top them with a little extra cheese and some fresh chives, which made them feel even more special. Honestly, I was surprised at how well they paired with our meaty main dishes. If you’ve got any leftovers, they reheat really well in the microwave, just add a splash of milk to make them creamy again!
The Best Part
- Crispy bacon adds an irresistible crunch
- You probably have most ingredients already
- These potatoes never last long at dinner time
- Leftovers are even better the next day
The Secret to This Loaded Mashed Potatoes
These loaded mashed potatoes really shine thanks to the small details. The choice of potatoes matters; Yukon Gold gives a creamy texture while Russet provides a fluffier result. Personally, I love Yukon Gold for its buttery flavor. If you choose Russet, just make sure to not overcook them, or you’ll end up with a murky consistency rather than that creamy dream we’re aiming for.
Another tip is to warm the milk and sour cream a bit before adding them to the potatoes. This helps everything blend together more easily and keeps the mash warm. It’s a little trick, but trust me, it makes a difference in the final texture.
Ingredients
Gather up these simple ingredients, and let’s create something delicious!
For the Loaded Mashed Potatoes
- 2 pounds potatoes (Yukon Gold or Russet work well)
- 1/2 cup whole milk
- 1/4 cup sour cream
- 4 tablespoons Kerrygold butter
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 cup shredded sharp cheddar cheese
- 4 strips bacon, cooked and chopped
- 1/4 cup sliced green onions
- Freshly ground black pepper to taste
Mix everything well, and you’re ready to cook!
Instructions
Let’s get started on those mashed potatoes! Boil some water in a large pot to cook the potatoes.
Cook the Potatoes
Peel and chop the potatoes into big chunks, about 2 inches thick. Add them to the boiling water and let them cook for around 15-20 minutes, or until they’re fork-tender. Just keep an eye on them, as you don’t want them to fall apart.
Mash Things Up
Once the potatoes are done, drain the water and return them to the pot. Add the Kerrygold butter, whole milk, sour cream, and salt. Use a potato masher or a hand mixer to mash until smooth and creamy, but don’t overdo it, or they might get gummy.
Add the Good Stuff
Stir in the cheddar cheese, chopped bacon, and green onions. You can save some for topping later if you want it to look extra pretty. Adjust the seasoning with pepper and more salt if needed.
Serve and Enjoy
Scoop those loaded mashed potatoes into a serving bowl, and sprinkle with any leftover cheese, bacon, and green onions. They’re best served warm, so dig in right away!
Cleaning up isn’t too bad with just a few pots and utensils!
Pro Tips
- If you want them even creamier, add a bit more sour cream or butter.
- Using roasted garlic in the mash really amps up the flavor if you’re feeling adventurous.
- Room temperature ingredients mix in better, so try letting your cream and butter sit out for a bit before using.
Loaded Mashed Potatoes Leftovers Plan
If you somehow find yourself with leftovers, these mashed potatoes can be a delightful surprise the next day. Just store them in an airtight container in the refrigerator. When you’re ready to enjoy them again, add a splash of milk and give them a stir before reheating in the microwave or on the stove until warm. They might thicken up, but a little milk will bring them back to life.
You can also use leftover mashed potatoes in various ways. I like to spread them on a baking sheet, add some more cheese on top, and pop them in the oven for a crispy treat. Alternatively, mix them into a breakfast hash with some eggs and veggies. It's a solid way to repurpose your food!
Dietary Swaps
If you're looking to switch things up, there are a few easy swaps to consider. For the milk, you can try using almond or oat milk if you prefer a dairy-free option; just make sure to choose unsweetened versions. Likewise, Greek yogurt can replace sour cream for a tangy kick, and it’s high in protein.
As for the cheese, feel free to experiment with different kinds. A pepper jack adds a nice spice, while a cream cheese blend can make the mash ultra smooth. As for the bacon, you could opt for turkey bacon or even a crispy sautéed mushroom if you want to keep it vegetarian. Every modification brings a new vibe to this classic dish!
Questions About Recipes
→ Can I use other types of cheese?
Absolutely! I sometimes swap out cheddar for gouda or even cream cheese if I want it extra rich.
→ How do I store leftovers?
Just pop them in an airtight container in the fridge. They should last about 3-4 days.
→ Can I make these ahead of time?
Sure! You can prep everything in advance, then heat them up gently before serving. Just add a splash of milk to help them fluff back up.
→ What if I want to make them vegan?
You can easily substitute with plant-based milk, vegan butter, and skip the bacon. They still taste great!
→ Is it necessary to peel the potatoes?
Not at all! Leaving the skins on adds a bit of texture and extra nutrients. Just scrub them well before cooking.
Loaded Mashed Potatoes
Created by: The Globalbitesrecipes Team
Recipe Type: Old-Fashioned Comfort Eats
Skill Level: Beginner
Final Quantity: 4.0
What You'll Need
For the Loaded Mashed Potatoes
- 2 pounds potatoes (Yukon Gold or Russet work well)
- 1/2 cup whole milk
- 1/4 cup sour cream
- 4 tablespoons Kerrygold butter
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 cup shredded sharp cheddar cheese
- 4 strips bacon, cooked and chopped
- 1/4 cup sliced green onions
- Freshly ground black pepper to taste
How-To Steps
Peel and chop the potatoes into big chunks, about 2 inches thick. Add them to the boiling water and let them cook for around 15-20 minutes, or until they’re fork-tender. Just keep an eye on them, as you don’t want them to fall apart.
Once the potatoes are done, drain the water and return them to the pot. Add the Kerrygold butter, whole milk, sour cream, and salt. Use a potato masher or a hand mixer to mash until smooth and creamy, but don’t overdo it, or they might get gummy.
Stir in the cheddar cheese, chopped bacon, and green onions. You can save some for topping later if you want it to look extra pretty. Adjust the seasoning with pepper and more salt if needed.
Scoop those loaded mashed potatoes into a serving bowl, and sprinkle with any leftover cheese, bacon, and green onions. They’re best served warm, so dig in right away!
Extra Tips
- If you want them even creamier, add a bit more sour cream or butter.
- Using roasted garlic in the mash really amps up the flavor if you’re feeling adventurous.
- Room temperature ingredients mix in better, so try letting your cream and butter sit out for a bit before using.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 362
- Total Fat (g): 22.1
- Saturated Fat (g): 11.5
- Cholesterol (mg): 50
- Sodium (mg): 636
- Total Carbohydrates (g): 36.1
- Dietary Fiber (g): 3.5
- Sugars (g): 1.2
- Protein (g): 8.6