These Loaded Mashed Potatoes are the ultimate side dish!! Creamy, buttery mashed potato base loaded with sharp cheddar cheese, crispy bacon, sour cream and green onions. Need I say more?!
Okay, so truly, need I say more? The photos and descriptions should do it all here!
I’ve actually been wanting to make this recipe for a long time now – I’m a sucker for a loaded baked potato but when I get one out at a restaurant, I always feel cheated on the toppings.
These Loaded Mashed Potatoes do not skimp on flavor OR toppings! And you are absolutely going to love them. Let me tell you why!
Why You’ll Love These Mashed Potatoes:
So the base is pretty simple – I used yukon gold potatoes which I feel are truly the best! They mash so well, get super creamy and smooth and have a great flavor.
When you add in the butter, milk and salt…you could really just call it a day there and have classic mashed potatoes.
But why not mix it up?!
When you add in the freshly shredded sharp cheddar cheese, the crispy cooked bacon, the sour cream and the green onions. Things start to get REAL GOOD.
The sharpness of the cheddar cheese in each bite is perfection.
The crunch of the crispy bacon – YES.
The tanginess and added smoothness of the sour cream in each bite…..100%.
And the texture and punch of flavor from the fresh green onions on top, PERFECTION!
Loaded in each bite is an array of flavor and texture that is exactly like the loaded baked potato you always hope for.
So let’s get into what you need for these!
Ingredients You Need:
Yukon Gold Potatoes – these are definitely my preferred potato for all potato related dishes!
Butter – I used salted butter but you can use unsalted if you prefer.
Whole Milk – a must to make these mashed potatoes smooth and creamy.
Salt and Pepper – a MUST when seasoning – this is a lot of potatoes!
Sharp Cheddar Cheese – freshly shred it for extra goodness!
Sour Cream – I like using full fat sour cream.
Crispy Cooked Bacon – see my best tips section for how I cook mine!
Green Onions – a classic baked potato ingredient, a must for this recipe!
Step by Step Instructions on How to Make Mashed Potatoes:
- Cook your bacon ahead of time! I love baking mine (see tips below in the Best Tips section for how I do it!)
- Wash your potatoes well and then if desired, peel them. I didn’t peel mine! Quarter your potatoes. Add them to a large pot and then cover them with water. Add a pinch of salt. Let them come to a boil and then let them cook, boiling for 7-8 minutes or until fork tender. Make sure you are stirring them occasionally to make sure they don’t stick to the bottom.
- When the potatoes are done, drain them and then put them directly back into the pot. Mash them using a potato masher until there are few lumps remaining.
- Shred the cheddar cheese and roughly chop the cooked crispy bacon. Dice the green onions. Set aside for now.
- Place the pot on low heat. Melt the butter and add it directly to the potatoes as well as the whole milk. Stir to combine.
- Add in the cheese, bacon and sour cream. Stir to combine.
- Taste and add salt and pepper!
- Serve with fresh green onions on top. Enjoy!
Best Tips:
I like to bake my bacon ahead of time to reduce the mess and cook time for these potatoes. Baking it is truly a game changer, each piece cooks to perfection and it’s such an easy clean up.
I usually add aluminum foil to a large sheet pan, lay my bacon down and bake in a 400 degree oven for around 15 minutes or so, rotating the pan halfway through.
Cook until your level of “doneness” has been achieved.
I like my bacon extra crispy so….
I would personally recommend tasting the mashed potatoes for salt and pepper AFTER you add in the cheese and bacon – as those two ingredients are quite salty. You don’t want these to be overly salty!
If your mashed potatoes still feel a little lumpy, add a splash more milk and stir in until it’s extra creamy. That always helps me!
I personally didn’t peel my potatoes because I think it’s monotonous, takes forever and I don’t mind the skin.
However, feel free to peel these if you desire! Just know it will add some time to the prep and clean up!
Ingredient Substitutions:
You can absolutely sub in whole milk Greek yogurt instead of sour cream for extra protein in these.
If you’re not a fan of sharp cheddar, feel free to use whatever cheese you prefer!
Storing Leftovers and Reheating:
Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. To reheat, simply pop on the stovetop in a pot or in the microwave and heat until warm.
Chop some fresh green onions to serve on top! Enjoy, my friends!
Did you enjoy this recipe? Here are a few others you might like:
Crispy Loaded Smashed Potatoes
Roasted Garlic Mashed Potatoes
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Loaded Mashed Potatoes
These Loaded Mashed Potatoes are the ultimate side dish!! Creamy, buttery mashed potato base loaded with sharp cheddar cheese, crispy bacon, sour cream and green onions. Need I say more?!
Ingredients
- 3-3.5 lbs Yukon Gold potatoes, quartered (peeled if desired)
- 2 cups whole milk (more if needed to make them more creamy)
- 12 tbsp melted salted butter
- 1 cup full fat sour cream
- 1 and 1/2 cups sharp cheddar cheese, freshly shredded
- 1 cup fully cooked crispy bacon (around 8 large slices, cooked and roughly chopped)
- green onions for topping
- salt and pepper for tasting!
Instructions
Cooking the Bacon
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Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil and line up your bacon, making sure it isn't touching on the pan. Cook for 15 minutes, rotating the pan halfway through, until bacon is crispy and done. Once done, roughly chop the bacon and set this aside.
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Shred the cheddar cheese and dice up the green onions. Set aside.
Making Mashed Potatoes
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Wash your potatoes WELL! Dice and quarter the yukon gold potatoes. Place them in a large pot and then put enough water to cover them. Add a dash of salt to the water. Let this pot come to a rolling boil, stirring the potatoes occasionally to make sure they don't stick to the bottom.
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Let it boil on medium/high heat for about 7-10 minutes or the potatoes are easily pierced with a fork (fork-tender).
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Drain the potatoes and then place them back into the pot. Mash them until they are fully lump free and smooth.
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Place the oven eye on low and to the pot with the mashed potatoes, add in 12 tbsp of melted salted butter, and whole milk. Stir until smooth.
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To the mashed potatoes, add in around 1 cup of the shredded cheddar cheese, the cooked bacon (save a little for garnish) and the sour cream. Stir until smooth.
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Taste and adjust seasoning. Add a generous pinch of salt and pepper until they are seasoned enough for you.
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Serve the mashed potatoes with an additional scoop of sour cream on top as well as the 1/2 cup of cheddar cheese and some crispy bacon. Add on the green onions and serve while warm! Enjoy!