This post may contain affiliate links. Please read our disclosure policy.

Loaded Mashed Potatoes combine creamy and buttery potatoes with the fixings from your favorite loaded baked potato! They’re great to serve a crowd and an easy way to upgrade traditional mashed potatoes.

Casserole dish with mashed potatoes loaded with bacon and cheese.

Why We Love This Recipe

  • Creamy Potatoes – Super smooth and creamy mashed potatoes can’t be beat!
  • Feeds a Crowd – A great side dish to feed the whole family.
  • Favorite Baked Potato Toppings – Bacon, cheese, chives, and any other favorites!

Ingredients For Loaded Mashed Potatoes

  • Russet Potatoes – Yukon Gold are also a great choice.
  • Butter – Salted or unsalted, doesn’t really matter. You can adjust the salt level later.
  • Milk – Nonfat, full fat, half and half, or any non-dairy option you prefer.
  • Bacon – Cooked and chopped
  • Fresh Chives
  • Grated Cheddar Cheese and Parmesan – You can swap in another cheese as well
  • Sour Cream – For a lighter swap, you can use plain greek yogurt instead
  • Spices – Garlic Powder, Pepper, Kosher Salt

How To Make Loaded Mashed Potatoes

See recipe card below for ingredient quantities and full instructions.

This loaded mashed potatoes recipe is easy to make and is a total crowd pleaser!

  1. Prep – Start by washing and scrubbing the potatoes then peeling and dicing into chunks. Add the potatoes to a large, 5qt, pot and cover with water. Add the salt and bring to a boil.
  2. Cook Potatoes – Once the potatoes are boiling, reduce the heat and simmer for 15-20 minutes until they are fork tender. While the potatoes are cooking, warm the milk and butter in a small pot over medium heat until warm. 
  3. Mash Potatoes – Drain the potatoes and return to the pot and mash until mostly smooth. Add the milk and butter mixture, sour cream, garlic powder, pepper, cheese, bacon, and chives (reserve some cheese, bacon, and chives) and stir to combine. Taste and adjust seasoning and salt, as needed.
  4. Serve – Transfer the loaded mashed potatoes with bacon to a serving bowl and top with the reserved cheese, bacon, and chives. Serve and enjoy!
Collage of images showing how to make loaded mashed potatoes.


Do I keep potato skins on mashed potatoes?

Although we typically peel the potatoes to get a smoother texture, if you like potato skins then you could leave the skins on. Russets have a tougher skin, but Yukons and red potatoes have a smoother skin that is easier to eat. It’s just up to your texture preference.

What is the best way to mash potatoes?

Using a potato masher gives you a smooth mash, without the risk of over mashing and them getting mushy. If you want an extra smooth and creamy mash, you can also use a potato ricer. Be careful using an electric mixer as it’s easy to over mix and make them gummy.

bowl of mashed potatoes with bacon and cheese.

Serving Suggestions

This recipe is a comforting side dish that pairs well with other comfort food classics! Some of our favorites to serve it with are roast chicken, baked pork chops, air fryer steak, and a classic meatloaf.


Storage and Reheating

Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days. Use the leftovers to make some crispy Potato Cheese Balls!

Reheating – Leftovers can be reheated in the oven for 15-20 minutes at 350℉ until warmed. Or in the microwave for 30-60 seconds.

Casserole of mashed potatoes with bacon and cheese and a wooden spoon.
  • Warm the Milk and Butter – Warming the milk and butter before adding to the potatoes, instead of adding them cold, helps it incorporate better and gives smoother results.
  • Use Starchy Potatoes – Using a starchy potato, like russet potatoes, give you a fluffier mash than other varieties.
  • Adjust Texture and Mix-Ins – Depending on your preference, you can mash the potatoes more or less, add more milk, and adjust the amount and type of mix-ins. These are super customizable!

More Potato Recipes


Loaded Mashed Potatoes

5 from 3 votes
Loaded Mashed Potatoes are the ultimate comfy side dish with creamy potatoes loaded up with bacon, two kinds of cheese and green onions.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 servings


  • 3 pounds russet potatoes
  • ½ cup butter
  • ½ cup milk
  • ½ pound bacon cooked and chopped, divided
  • ¼ cup chopped chives
  • 2 cups freshly grated cheddar cheese divided
  • ½ cup grated parmesan
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • Kosher salt
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • Wash and scrub potatoes. Peel and dice into 1-inch chunks and place into a 5-quart pot. Cover with water, add 2 teaspoons of salt and bring to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork tender.
  • Meanwhile, place milk and butter in a small saucepan over medium heat. Warm until the butter is completely melted – do not boil. Set aside.
  • Once potatoes are tender, drain and return to the pot. Mash several times until mostly smooth (some lumps are ok).
  • Stir in butter mixture, sour cream, garlic powder, pepper, cheeses, bacon and chives. Reserve some cheese, bacon and chives for topping. Taste and add salt as desired.
  • Transfer to a serving bowl and top with the reserved cheese, bacon and chives. Serve immediately.


Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating – Leftovers can be reheated in the oven for 15-20 minutes at 350℉ until warmed. Or in the microwave for 30-60 seconds.
Keyword loaded mashed potatoes


Calories: 578kcalCarbohydrates: 35gProtein: 23gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 111mgSodium: 885mgPotassium: 955mgFiber: 2gSugar: 3gVitamin A: 962IUVitamin C: 11mgCalcium: 333mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.