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Ultimate Creamy Loaded Mashed Potatoes with Bacon and Cheddar

Close-up of a bowl filled with creamy loaded mashed potatoes topped with melted cheddar cheese, crispy bacon bits, and fresh chives.
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Make the ultimate comfort food side dish with this recipe for creamy loaded mashed potatoes. You get rich, decadent flavor packed with sharp cheddar cheese, crispy bacon, and fresh green onions. This recipe guarantees fluffy potatoes perfect for any family gathering or holiday table.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, cut into pieces
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus extra for topping
  • 6 slices bacon, cooked until crisp and crumbled
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup green onions, thinly sliced, for garnish

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
  2. Boil the potatoes until they are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 2 to 3 minutes to allow excess steam to escape; this helps prevent gummy potatoes.
  4. Return the drained potatoes to the hot, empty pot. Mash them thoroughly using a potato masher or a ricer for the fluffiest texture.
  5. Add the warm milk and butter to the mashed potatoes. Stir gently until the butter is melted and the mixture is mostly smooth. Do not overmix.
  6. Stir in the sour cream and 1 cup of shredded cheddar cheese until just combined. Season with salt and pepper. Taste and adjust seasoning as needed.
  7. Transfer the creamy loaded mashed potatoes to a serving dish. Top with the remaining shredded cheddar cheese and the crumbled bacon.
  8. Bake at 375 degrees Fahrenheit for 15 minutes, or until the cheese is melted and bubbly. If you skip baking, simply serve immediately after topping.
  9. Garnish with sliced green onions before serving hot.

Notes

  • For the best texture, use a potato ricer instead of an electric mixer. This prevents overworking the starches.
  • You can prepare the mashed potatoes (up to the point of adding the final cheese topping) a day ahead. Cover and refrigerate. When ready to serve, stir in a little extra milk if needed, top with cheese and bacon, and bake as directed.
  • Crisp your bacon while the potatoes are boiling to save time.

Nutrition

Find it online: https://cookerycommand.com/loaded-mashed-potatoes-recipe-creamy-bacon/