Creamy Loaded Mashed Potatoes: A Family Favorite (Print Version)

Whip up these creamy loaded mashed potatoes! A comforting side dish, packed with cheese and bacon. Perfect for any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Meat

# Ingredients:

→ Potatoes & Base

01 - 2 lbs Russet potatoes, peeled and cut into 1-inch pieces
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup whole milk or heavy cream, warmed

→ Flavor Boosters

04 - 1 tsp garlic powder
05 - 1 tsp salt (plus more for potato water)
06 - 1/2 tsp freshly ground black pepper

→ The "Loaded" Goodness

07 - 8 slices crispy bacon, crumbled
08 - 1.5 cups shredded sharp cheddar cheese
09 - 3 green onions (scallions), thinly sliced

→ Optional Extras

10 - 1/4 cup sour cream or cream cheese (for extra tanginess)

# Instructions:

01 - Okay, first things first, peel your potatoes. I usually grab about 2 pounds for a good batch of loaded mashed potatoes. Then, chop 'em into roughly 1-inch pieces. Try to keep them uniform so they cook evenly – this is where I always forget and end up with some mushy bits and some still-hard chunks, oops! Rinse them well under cold water to get rid of any excess starch; this helps prevent gluey mash, which is a total disaster, trust me. You'll see the cloudy water turn clear, and that’s your cue.
02 - Next, pop those potato pieces into a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out, which is super important for flavorful loaded mashed potatoes. Bring it to a boil, then reduce the heat and simmer until they're fork-tender. This usually takes about 15-20 minutes. You want them soft enough to practically fall apart, but not waterlogged. I've definitely boiled them too long once and ended up with sad, crumbly potatoes, so keep an eye on them!
03 - Once those potatoes are tender, carefully drain them in a colander. Here's a little trick I learned: put the empty pot back on the stove over low heat for a minute or two. Dump the drained potatoes back into the warm pot and let them sit for a couple of minutes, shaking the pot occasionally. This steams off any excess moisture, which is crucial for fluffy, not watery, loaded mashed potatoes. You can practically see the steam rising, carrying away all that extra water!
04 - Now for the fun part! Grab your potato masher (or a sturdy fork if you're feeling rustic). Mash the potatoes until they're mostly smooth, but a few small lumps are totally fine and add character, to be honest. Then, add your softened butter, milk (or cream!), and garlic powder. Mix gently until everything is combined and creamy. Don't overmix, though! That's how you get gluey, sad loaded mashed potatoes. I made that mistake once, and the texture was just... wrong.
05 - Time to season! Add salt and pepper to taste. Remember, you can always add more, but you can’t take it away. Taste as you go, that's my motto! Now, fold in most of your crumbled bacon (save some for garnish!), and about two-thirds of your shredded cheddar cheese. Stir it in just enough to distribute everything. The cheese will start to melt, making everything even more gooey and wonderful. This is where the loaded mashed potatoes really start to come alive!
06 - Transfer your glorious loaded mashed potatoes to a serving bowl. Sprinkle the remaining cheddar cheese, the rest of the crispy bacon, and those vibrant green onions right on top. The smell at this point is just incredible – smoky, cheesy, and so inviting. Serve immediately while it's warm and bubbly. It’s ready for a crowd, or just for you and a spoon, no judgment here! I love how the colors pop and the steam rises, it just feels so comforting.

# Notes:

01 - Always use warm milk/cream for the creamiest loaded mashed potatoes, it helps avoid a gummy texture.
02 - Leftover loaded mashed potatoes are best stored in an airtight container in the fridge for up to 3-4 days.
03 - For a tangier flavor, I've tried stirring in a spoonful of cream cheese or sour cream with the butter and milk.
04 - Serve these loaded mashed potatoes with an extra dollop of sour cream and a sprinkle of fresh chives for a special touch.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - colander
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g

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