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.
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
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
Get a detailed list of ingredients & instructions in the recipe card below.
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!
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.
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.
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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.