Loaded Mashed Potatoes are the ultimate comfort food, transforming classic mashed potatoes into a rich, flavorful side dish. With crispy bacon, sharp cheddar cheese, and a touch of cream, these mashed potatoes are baked to perfection and topped with fresh chives and a dollop of sour cream. Perfect for holiday feasts, family dinners, or any time you want a crowd-pleasing side, this dish will quickly become a favorite on your menu.
Not only are these potatoes indulgent, but they’re also versatile. You can serve them for Thanksgiving, Christmas, or even a casual weeknight dinner. Plus, if you’re a fan of extra texture, you could even leave the skins on for a rustic touch.
Why You’ll Love This Loaded Mashed Potatoes Recipe
- Rich and Creamy Texture – The combination of heavy cream, butter, and cream cheese creates a silky, luxurious base.
- Savory Bacon Flavor – Crispy bacon adds a smoky, salty crunch that pairs perfectly with creamy potatoes.
- Cheesy Goodness – Half of the cheddar cheese is mixed in for creaminess, and the other half is sprinkled on top for a golden, bubbling finish.
- Make-Ahead Friendly – Prepare ahead of time and bake when ready to serve, making it perfect for busy holiday schedules.
These loaded mashed potatoes are a surefire way to impress guests. Whether you’re serving them alongside roasted turkey, ham, or a hearty roast chicken, everyone will be asking for seconds.
Ingredients & Substitutions
Here’s everything you’ll need, along with tips if you want to switch things up:
- Potatoes – Red potatoes are ideal because of their creamy texture and thin skin. You can peel them or leave the skins on for extra texture. Yukon Gold or Russet potatoes are great alternatives.
- Butter – Using unsalted butter gives you control over seasoning. If you use salted butter, reduce added salt slightly.
- Heavy Cream – This makes the mashed potatoes rich and smooth. You can substitute half-and-half or whole milk, though the texture may be slightly less creamy.
- Bacon – Thick-cut bacon, cooked until crispy and crumbled, adds smoky flavor. Oven-baked bacon is easy to prepare and less messy than frying. Pre-cooked bacon bits also work if you’re short on time.
- Cheese – Sharp cheddar gives a rich, savory flavor. Mix half into the potatoes and reserve the other half for topping. Feel free to experiment with other cheeses like Gruyère or Monterey Jack.
- Extras – Fresh chives for garnish and a dollop of sour cream elevate the dish with color and tanginess.
How to Make Loaded Mashed Potatoes
Step 1: Prep and Cook Potatoes
Start by washing, peeling (optional), and quartering your potatoes. Place them in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium-high and cook until fork-tender, about 25 minutes. Drain the potatoes well.
Step 2: Mash and Mix
Return the drained potatoes to the pot and remove from heat. Lightly mash them, then stir in butter, heavy cream, and cream cheese. Continue mashing until the mixture is smooth and creamy.
Step 3: Add Flavor
Season the mashed potatoes with kosher salt and black pepper. Mix in most of the crumbled bacon and half of the shredded cheddar cheese. Save a small portion of bacon and cheese for the topping.
Step 4: Bake to Perfection
Transfer the mashed potatoes into a greased baking dish (8×8-inch works well). Sprinkle the remaining cheddar and bacon on top. Bake at 350°F (175°C) for 10–12 minutes, or until the cheese is melted and bubbling.
Step 5: Garnish and Serve
Once baked, top the potatoes with chopped fresh chives and a dollop of sour cream. Serve warm, and enjoy the rich, cheesy, bacon-infused goodness.
Tips for the Best Loaded Mashed Potatoes
- Make Ahead: You can prepare the mashed potatoes the day before. Keep them covered in the baking dish without toppings, then add the cheese and bacon just before baking.
- Doubling the Recipe: Feeding a larger crowd? Double the ingredients and use a 9×13-inch baking dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop, in the microwave, or in the oven.
- Freezing: Loaded mashed potatoes freeze well. Cool to room temperature, then store in a freezer-safe container for 1–2 months. Thaw overnight in the fridge and reheat, adding a splash of cream or milk if needed.
Ultimate Loaded Mashed Potatoes: Creamy, Cheesy, and Bacon-Infused Delight
- Prep Time: 35 min
- Cook Time: 10 min
- Total Time: 45 min
3 pounds red potatoes, peeled, washed, and quartered
¼ cup (½ stick / 57 g) unsalted butter, room temperature
½ cup (119 g) heavy whipping cream
2 ounces cream cheese, softened
1 teaspoon kosher salt
¼ teaspoon black pepper
4–5 slices thick-cut bacon, cooked crispy and crumbled
1 cup (113 g) sharp cheddar cheese, shredded, divided
1 tablespoon chopped chives, for garnish
Sour cream, for serving
-
Preheat oven to 350°F (175°C). Grease an 8×8-inch (or 9×9-inch) baking dish with nonstick spray.
-
Place potatoes in a large pot of cold salted water. Cover and bring to a boil over high heat. Reduce to medium-high and cook until fork-tender, about 25 minutes. Drain.
-
Return potatoes to the pot, remove from heat, and lightly mash. Add butter, heavy cream, and cream cheese, mashing until creamy.
-
Stir in salt, pepper, most of the crumbled bacon, and ½ cup of shredded cheddar cheese.
-
Transfer potatoes to the prepared baking dish. Top with remaining cheese and reserved bacon.
-
Bake 10–12 minutes, or until cheese is melted and bubbly.
-
Garnish with chopped chives and serve with a dollop of sour cream.
Notes
- Make Ahead: Prepare mashed potatoes without toppings the day before. Add cheese and bacon before baking.
- Substitutions: Yukon Gold or Russet potatoes work well. Milk or half-and-half can replace cream for a lighter texture.
- Doubling: For a larger crowd, double the recipe and use a 9×13-inch dish.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently.
- Freezing: Freeze cooled mashed potatoes for 1–2 months in a freezer-safe container. Thaw overnight and reheat, adding a splash of cream if needed.