Creamy Loaded Mashed Potatoes
Creamy Loaded Mashed Potatoes are a rich, comforting side dish made with fluffy mashed potatoes, butter, cream, cheddar, crispy bacon, and green onions. This recipe delivers classic flavors and a silky texture, perfect for family dinners and holiday tables.
Ingredients
- 2 lb Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 tsp salt for the cooking water
- 4 tbsp unsalted butter, plus extra for serving
- 1 cup half-and-half or heavy cream, warmed
- 1 cup sharp cheddar cheese, grated
- 6 slices bacon, cooked until crisp and crumbled
- 3 tbsp sour cream
- 2 tbsp chives or green onions, thinly sliced
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder (optional)
Instructions
- Place the peeled and cut potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt and bring to a boil over high heat.
- Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 to 20 minutes depending on the size of the chunks.
- While the potatoes cook, warm the half-and-half or heavy cream with the butter in a small saucepan over low heat until the butter melts. Keep warm; do not boil.
- Drain the potatoes well and return them to the pot. Let them sit for a minute to allow excess steam to escape.
- Mash the potatoes using a potato masher or ricer for best texture. For ultra-smooth potatoes, use a ricer; for a bit more rustic texture, mash by hand.
- Stir in the warmed cream and butter mixture a little at a time until you reach your desired creaminess. Fold in the sour cream and half of the grated cheddar cheese.
- Season with black pepper and garlic powder (if using). Taste and adjust salt and pepper as needed.
- Transfer the mashed potatoes to a serving dish, sprinkle the remaining cheddar, crumbled bacon, and sliced chives on top. Add an extra pat of butter if you like.
- If you want the cheese melty and bubbly, place the assembled dish under a hot broiler for 2-3 minutes, watching closely so it doesn't burn. Serve hot.