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Loaded Mashed Potatoes
Okay y’all… if mashed potatoes are the warm hug of the dinner table, these loaded mashed potatoes are a full-on bear hug. Creamy, cheesy, bacon-studded goodness that makes you close your eyes and savor the bite. I’ve made a lot of mashed potatoes over the years (haven’t we all?), but once I started loading them up like this, there was no going back.
I first whipped these up when I was feeling a little nostalgic — I just wanted something cozy and classic. The combo of tender Yukon Golds, sharp cheddar, crispy bacon, and a little sour cream? Pure comfort food magic. And the best part? They come together in about half an hour with ingredients you probably already have sitting in your kitchen.
Why You’ll Love These
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Ready in under 30 minutes — yes please!
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So creamy and dreamy thanks to sour cream and a splash of whole milk
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Sharp cheddar cheese melts right in for that perfect gooey bite
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Bacon. Enough said.
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Chives on top give it that fresh little something
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Super customizable: dairy-free? Turkey bacon? Go for it.
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Great make-ahead dish for holiday tables or Sunday dinner
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Everyone — I mean everyone — loves these
📝 Ingredients
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3 lbs Yukon Gold potatoes, peeled & chopped
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½ cup whole milk, warmed
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½ cup sour cream, room temp (I sometimes swap half for Greek yogurt)
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4 tbsp unsalted butter, cut into chunks
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1 tsp kosher salt, plus more to taste
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½ tsp black pepper
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1½ cups shredded sharp cheddar cheese (freshly shredded is worth it!)
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6 slices bacon, cooked crisp and crumbled
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3 tbsp chives, sliced (or green onion tops — whatever you’ve got)
Tip: Rinse your potatoes before boiling to get rid of excess starch. And warm your milk and sour cream so you don’t cool down the potatoes when it’s go-time.
👩🍳 Directions
1. Boil the potatoes
Add chopped potatoes to a large pot and cover with cold water + a pinch of salt. Bring to a boil, then reduce heat and simmer for 15–18 minutes, until fork-tender. (I start checking around 14 — overcooked = watery mash.)
2. Drain and steam dry
Drain well, then return them to the hot pot off the heat for 1–2 minutes. Letting the steam escape makes them fluffier!
3. Mash and mix
Use a masher or ricer and mash until mostly smooth (or leave a few lumps if that’s your thing). Stir in butter, warm milk, and sour cream until creamy.
4. Season and fold in cheese
Add salt, pepper, and half the cheese. Fold gently until the cheese starts to melt and things get dreamy.
5. Top and finish
Transfer to a serving dish. Sprinkle the rest of the cheese, bacon bits, and chives over the top. Want it extra cheesy? Pop it under the broiler for a couple minutes — just don’t walk away!
6. Serve hot
These are at their best warm and melty. Set them on the table and watch everyone dive in.
🍽 Servings & Timing
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Serves: 6–8 as a side
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Prep: 10 minutes
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Cook: 18 minutes
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Total: 30–35 minutes, tops
🌶 Variations & Twists
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Spicy: Swap cheddar for pepper jack and stir in a diced jalapeño
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Garlic-lovers: Sauté 2 cloves garlic in the butter before mixing in
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Meatless: Skip the bacon, maybe add some roasted mushrooms
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Vegan-ish: Use almond milk, dairy-free butter/sour cream, and leave out the cheese or use a plant-based one
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Buffalo style: Add buffalo sauce and blue cheese crumbles
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Veggie boost: Fold in steamed broccoli florets
🧊 Storage & Reheating
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Fridge: Keeps well up to 4 days in a sealed container
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Freezer: Freeze in portions for up to 2 months
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Reheat: Oven at 350°F (covered with foil) or microwave in short bursts with a splash of milk
Make-Ahead Tip: Assemble everything (except toppings), refrigerate, then top and finish when ready to serve.
📝 Notes from My Kitchen
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Freshly shredded cheese melts better and tastes better — I promise!
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If the mash feels stiff, stir in a little milk at a time
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Don’t let your mash get cold — that’s when the texture starts getting funky
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For extra richness, swap in half heavy cream
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Lay cooked bacon on paper towels to get rid of extra grease
❓ FAQs
Q: Can I prep potatoes ahead?
Yep! Peel and store them in cold water in the fridge for up to 12 hours.
Q: What if it turns out too runny?
Let it simmer a bit to thicken or mash in a few extra potatoes.
Q: How do I keep this warm for a party?
A slow cooker on “warm” works great — just stir occasionally.
Q: Can I use frozen mashed potatoes?
In a pinch, yes. Thaw completely and drain well before using.
Q: Is there a lighter version?
Absolutely — use light Greek yogurt, 2% milk, and skip the broiler cheese.
Q: How do I reheat leftovers?
Microwave with a damp paper towel, or oven with a splash of milk and a pat of butter.
Q: Will kids eat it?
For sure — just go easy on the pepper and skip any spicy toppings.
Q: Why are mine a little gummy?
You probably overmixed. Go gentle with the mashing and skip the hand mixer.
🥄 Final Thoughts
Loaded Mashed Potatoes are one of those dishes that just hit the spot every single time. Cozy, flavorful, and easy to customize, they’re the kind of side that might just steal the show. Whether you’re serving them at a holiday feast or just want something a little special next to tonight’s chicken, these are the mashed potatoes you’ll come back to again and again.
Let me know if you make them — and tell me what twist you try! 🧡
Loaded Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 1½-inch chunks
- ½ cup whole milk warmed
- ½ cup sour cream room temperature
- 4 tablespoons unsalted butter cut into pieces
- 1 teaspoon kosher salt plus extra to taste
- ½ teaspoon freshly ground black pepper
- 1½ cups sharp cheddar cheese freshly shredded
- 6 slices bacon cooked crisp and crumbled
- 3 tablespoons fresh chives thinly sliced
Instructions
- Place potato chunks in a large pot, cover with cold water by 1 inch, add a pinch of salt, and bring to a boil. Simmer for 15–18 minutes until fork-tender.
- Drain potatoes well, then let steam for 1–2 minutes to dry out.
- Mash potatoes until smooth, then add butter, warm milk, and sour cream, stirring until creamy.
- Stir in salt, pepper, and half of the shredded cheddar cheese. Fold gently to melt the cheese.
- Transfer mashed potatoes to a serving bowl, sprinkle remaining cheese, bacon bits, and chives on top. Optionally broil for extra gooey cheese.
- Enjoy the loaded mashed potatoes hot.
