Loaded Mashed Potatoes Recipe
There s something incredibly comforting about a big bowl of creamy, cheesy mashed potatoes loaded with all the good stuff – that s exactly what makes this Loaded Mashed Potatoes Recipe a weeknight hero and a holiday favorite in my house. If you love your mashed spuds rich with cream cheese, sour cream, and butter, sprinkled with crispy bacon and sharp cheddar, you re in for a treat. I always find it s the side dish that steals the show and gets everyone asking for seconds.
This Loaded Mashed Potatoes Recipe works well for everything from casual family dinners to festive gatherings where you want to impress without stress. What s great is how adaptable it is-yet it s remarkably straightforward, and I m sharing my favorite tips so you nail it first try. Trust me, once you taste these fluffy, flavorful potatoes, you ll want to keep this recipe in heavy rotation!
Why You’ll Love This Recipe
- Creamy, Savory Goodness: The combo of cream cheese, sour cream, and butter makes these mashed potatoes irresistibly smooth and rich.
- Loaded with Flavor: Cheddar cheese and crispy bacon add perfect layers of salty, smoky depth you ll want every time.
- Perfect for Any Occasion: Whether you re serving a crowd or just craving comfort, this recipe scales easily and pleases just about everyone.
- Make-Ahead Friendly: You can prep it in advance to make busy days or holidays much smoother.
Ingredients You’ll Need
The magic of this Loaded Mashed Potatoes Recipe comes from simple, well-chosen ingredients that blend creamy textures with sharp, savory flavors. Make sure to pick potatoes that mash well, and get the freshest bacon you can find for that perfect crisp.
- Baking Potatoes: These starchy potatoes are ideal for fluffy mashed potatoes that hold up well when baked.
- Cream Cheese: Adds richness and a velvety texture-soften it first for easy mixing.
- Sour Cream: Brings tanginess and creaminess that brightens the dish.
- Milk: Use whole or 2% for a creamy mash without diluting the flavors.
- Butter: Softened butter enhances flavor and mouthfeel-don t substitute with margarine.
- Garlic Salt: Infuses a mild garlic kick while also seasoning the potatoes evenly.
- Ground Nutmeg: Just a pinch adds subtle warmth and depth (trust me, it s a game changer).
- Cheddar Cheese: Sharp cheddar melts beautifully and balances the creaminess with a bold note.
- Bacon: Crispy, crumbled bacon brings texture and that smoky umami flavor everyone loves.
- Green Onions (Optional): Sprinkle on top for fresh color and a mild onion bite.
Variations
I often tweak this Loaded Mashed Potatoes Recipe depending on what I have around or dietary preferences of my guests, and honestly, each variation brings something fun to the table. Don t be afraid to mix it up – it keeps things interesting!
- Make it Vegetarian: Skip the bacon and add caramelized onions or sautéed mushrooms for a smoky, savory bite.
- Herb-Infused: Toss in chopped fresh chives, parsley, or thyme to brighten the flavor and add freshness.
- Spicy Kick: Add a dash of cayenne or a finely chopped jalapeño if you like your sides with some heat.
- Cheese Swap: Try pepper jack, Gruyère, or mozzarella for different cheesy profiles depending on your mood.
How to Make Loaded Mashed Potatoes Recipe
Step 1: Prep and Cook Your Potatoes
Start by peeling and quartering your baking potatoes. Boil them in salted water for about 15 to 20 minutes, or until you can easily pierce them with a fork – soft but not falling apart. This step is crucial for silky mashed potatoes, so don t rush it. Drain the potatoes well to avoid watery mash.
Step 2: Mix in the Creamy Ingredients
Once your potatoes are drained and still warm, mash them slightly by hand or with a masher-don t go fully smooth yet. Then, stir in the softened cream cheese, sour cream, milk, butter, garlic salt, and a pinch of nutmeg. Using a hand mixer on medium-high speed here helps get the mash super creamy and evenly mixed, but be careful not to overwhip, or it can get gluey. Add salt and pepper, remembering that the bacon and cheese will add saltiness later.
Step 3: Assemble and Bake
Spoon your luscious mashed potatoes into a greased 9×13-inch baking dish and smooth out the top. Sprinkle the shredded cheddar cheese evenly, then scatter the crispy bacon bits on top. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Afterward, remove the foil and bake for another 10 minutes or until the cheese is bubbly and slightly golden. Your kitchen will smell amazing by this point!
Pro Tips for Making Loaded Mashed Potatoes Recipe
- Use Baking Potatoes: I used to try with red potatoes, but baking potatoes give the fluffiest, creamiest results every time.
- Don t Overmix: Whipping mashed potatoes can turn them gluey-beat just until creamy for the best texture.
- Crisp the Bacon Well: Crispy bits add essential texture contrast-I like to cook mine in a skillet to render out fat and keep them crunchy.
- Make Ahead: You can prep everything, cover tightly, and refrigerate before baking-this is a lifesaver when hosting.
How to Serve Loaded Mashed Potatoes Recipe
Garnishes
I almost always sprinkle sliced green onions on top right before serving-it adds a fresh pop of green and a mild onion flavor that cuts through the richness beautifully. If I m feeling festive, sometimes a dash of smoked paprika on top gives a nice warm color and subtle scent that guests appreciate.
Side Dishes
This recipe pairs wonderfully with roasted or grilled meats like chicken, steak, or pork chops. I also love serving it alongside sautéed green beans or a crisp salad to balance the indulgence with something fresh and crunchy.
Creative Ways to Present
For special occasions, I ve served the loaded mashed potatoes in individual ramekins topped with bacon and chives for an elegant touch. Another fun idea is to swirl the top with a fork to create texture before baking-it adds a rustic, inviting look that s perfect for holiday dinners.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer any leftovers into an airtight container and store them in the fridge for up to three days. Because of the sour cream and cream cheese, the potatoes keep their moisture nicely and don t dry out like plain mashed potatoes tend to.
Freezing
Freezing loaded mashed potatoes is definitely possible, but I prefer to freeze them before adding the cheese and bacon toppings. Just portion into freezer-safe containers and thaw overnight in the fridge before baking. This way, the toppings stay fresh and crisp after baking.
Reheating
To reheat, bring the potatoes to room temperature, then re-add cheese and bacon on top before baking covered at 350°F for about 20-25 minutes. Finishing uncovered for 5-10 minutes crisps up the cheese beautifully. Alternatively, a low oven or microwave with a cover works well when you re in a hurry.
FAQs
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Can I use instant mashed potatoes for this Loaded Mashed Potatoes Recipe?
While you could, using real boiled baking potatoes yields a much creamier and more authentic texture. Instant potatoes often lack the depth and creaminess this recipe relies on for that indulgent, homemade feel.
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How do I make Loaded Mashed Potatoes gluten-free?
This recipe is naturally gluten-free as long as you check that your bacon and other ingredients don t contain any added gluten-based fillers. It s an easy side dish for gluten-intolerant friends and family.
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Can I prepare this Loaded Mashed Potatoes Recipe completely ahead of time?
You can prepare everything up to the baking step and refrigerate it for up to three days. Just add the cheese and bacon right before baking for the freshest taste and texture.
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What s the best way to keep mashed potatoes creamy when reheating?
Reheat slowly in the oven with a cover to trap moisture and add a splash of milk if needed. Avoid microwaving uncovered, as it can dry out the potatoes quickly.
Final Thoughts
This Loaded Mashed Potatoes Recipe is one of those dishes that just feels like a big warm hug on a plate. I ve made it countless times for both casual dinners and festive holidays, and it never fails to bring smiles around the table. I truly hope you give it a try-you might find yourself reaching for it again and again when you want a comforting, crowd-pleasing side that s as tasty as it is simple to make.
Print
Loaded Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Loaded Mashed Potatoes are a creamy, comforting side dish perfect for any meal. This recipe combines fluffy mashed potatoes with cream cheese, sour cream, garlic, nutmeg, cheddar cheese, and crispy bacon, then bakes it all to perfection for a rich and flavorful dish that’s ideal for family dinners or holiday gatherings.
Ingredients
Mashed Potatoes Base
- 5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
- 1 (8 ounce) package cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1/2 cup milk
- 1/4 cup butter, softened
- 1 teaspoon garlic salt
- 1/4 teaspoon ground nutmeg
Toppings
- 1 cup shredded cheddar cheese
- 8 slices bacon, crispy cooked and crumbled
- (optional) sliced green onions for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with non-stick spray to prevent sticking during baking.
- Cook Potatoes: Peel and quarter your baking potatoes. Boil them in water for 15-20 minutes or until they are soft and easily pierced with a fork. Drain well to remove excess water.
- Mash and Mix: Slightly mash the cooked potatoes. Then add softened cream cheese, sour cream, milk, butter, garlic salt, and ground nutmeg. Beat the mixture at medium-high speed until creamy and smooth, being careful not to overwhip to avoid a gummy texture. Season with salt and pepper to taste, considering that bacon and cheese will add saltiness later.
- Assemble in Baking Dish: Spoon the creamy mashed potato mixture evenly into the prepared baking dish.
- Add Toppings: Sprinkle the shredded cheddar cheese evenly over the potatoes. Top with crumbled crispy bacon. You may add sliced green onions for garnish if desired.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheddar cheese is fully melted and bubbly.
- Serve: Remove from oven and serve warm, garnished with green onions if using. Perfect for serving about 12 people.
Notes
- You can prepare the mashed potatoes mixture ahead of time up to the point of transferring into the casserole dish. Store covered in the refrigerator for up to 3 days.
- To reheat, bring the potato mixture to room temperature for about 30 minutes, then add the cheese and bacon on top before baking as directed.
Nutrition
- Serving Size: 1/12th of recipe (~180g)
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.4g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
