Loaded Mashed Potatoes

Loaded Mashed Potatoes are everything you crave: creamy, buttery, cheesy, smoky goodness in one rustic dish. Make extra… they disappear fast!

Author: Donna Elick

Servings:

Prep Time10

Cook Time20

Total Time30

Ingredients

3 pounds skin on red potatoes chopped
1/2 cup unsalted butter softened
1/2 cup heavy cream room temperature
2 tablespoons garlic paste
1 cup sour cream room temperature
1/2 pound thick-cut bacon cooked and chopped (about 8 slices)
4 ounces cheddar cheese shredded (1 cup)
1 1/4 teaspoon kosher salt plus more to taste
1 teaspoon ground black pepper plus more to taste
2 teaspoons minced chives plus more for garnish

Instructions

Boil the Potatoes: Add chopped 3 pounds skin on red potatoes to a large pot and cover with water, at least 1 inch above the potatoes. Bring to a boil over medium-high heat and cook for 15–20 minutes, or until fork-tender.
Drain and Return to Pot: Drain the cooked potatoes and return them to the pot over low heat.
Mash by Hand: Using a potato masher, mash the potatoes until mostly smooth, leaving a few lumps for texture.
Add Mix-Ins: Add the 1/2 cup unsalted butter, 2 tablespoons garlic paste, 1/2 cup heavy cream, 1 cup sour cream, 1/2 pound thick-cut bacon, 4 ounces cheddar cheese, 1 1/4 teaspoon kosher salt, 1 teaspoon ground black pepper, and 2 teaspoons minced chives. Stir until fully combined and heated through.
Garnish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with more chives before serving.

Notes

Make-Ahead Tips: Prepare 1–2 days in advance and refrigerate. Reheat gently on the stove or in the oven with a splash of cream or milk to loosen the texture.

Freezing Tips: Not recommended, as the texture becomes grainy once thawed.

Reheating Tips: Reheat on the stovetop over low heat with a splash of milk or cream, or bake casserole-style at 350°F until warmed through.

Customization Ideas: These mashed potatoes taste just like a loaded baked potato. Rich, cheesy, and satisfying. You can serve them as-is or transfer to a casserole dish, top with extra cheese, and bake for a golden topping.

If you don’t have garlic paste, you can sub with garlic powder. Use ½ to ¾ teaspoon garlic powder for every 1 tablespoon of garlic paste (2 tablespoons = about 3–4 cloves of garlic).

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