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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.
Table of Contents
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!
- 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.
- 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.
- 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.
- Serve – Transfer the loaded mashed potatoes with bacon to a serving bowl and top with the reserved cheese, bacon, and chives. Serve and enjoy!
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.
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.
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.
- Slow Cooker Mashed Potatoes or Instant Pot Mashed Potatoes – You can also make the mashed potatoes in the crock pot to make prep even easier!
- Other Mix-Ins – You can easily customize this recipe by adding other mix-ins like minced jalapenos, french fried onions, diced tomatoes.
Storage and Reheating
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.
- 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
- Oven Roasted Garlic Potatoes
- German Fried Potatoes
- Bacon Ranch Red Potato Salad
- Boiled Baby Potatoes with Garlic Herb Butter
- Cream Cheese Mashed Potatoes
Loaded Mashed Potatoes
- 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
- 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.