There’s nothing quite like a mountain of creamy, dreamy mashed potatoes… unless you take it to the next level with all the classic “loaded” toppings! If you’re looking for an effortlessly comforting, flavor-packed side dish that practically steals the show, these Loaded Mashed Potatoes are your new best friend. With buttery Yukon Gold potatoes, crispy bacon, sharp cheddar, and cool, tangy sour cream, every bite is pure gold. Best of all, this recipe is a breeze to whip up—ready in under an hour and perfect for hectic weeknights or fun gatherings. Let’s dig in!
Why You’ll Love This Recipe
- Seriously Easy: No fancy gadgets or complicated steps, just a pot, a masher, and a handful of classic ingredients.
- Ultra Creamy Texture: Yukon Gold potatoes give you that dreamy, velvety texture, and the buttery finish just seals the deal.
- Incredible Flavors: You get savory, smoky bacon, sharp cheddar cheese, and zingy green onions all mingling with pillowy potatoes.
- Crowd Pleaser: Whether it’s a quick weeknight dinner or a holiday feast, this dish always disappears first from the table.
Ingredients You’ll Need
Every element here pulls double duty, adding both flavor and comfort. Here’s what you’ll want to gather:
- Yukon Gold Potatoes: For a buttery, naturally creamy texture. Russets work too, but Yukon Gold delivers unmatched richness.
- Salt: Essential for seasoning the water and bringing all the flavors forward—don’t hold back!
- Salted Butter: At room temperature so it easily melts into the hot potatoes, making them lush.
- Sour Cream: Adds tang and silkiness, and keeps things rich without being heavy.
- Milk: To loosen the mash and make it ultra fluffy—use whole milk for maximum creaminess.
- Bacon: Thick-cut for big flavor and satisfying crunch in every bite. Fry until deeply golden for the best contrast.
- Cheddar Cheese: Use orange cheddar and freshly shred it for the perfect melt and sharp bite.
- Black Pepper: For just the right hint of warmth without overpowering.
- Green Onions: These add color, crunch, and a pop of freshness that makes the dish sing.
Tip: Always bring the milk and sour cream to room temp before mixing in—cold dairy can make the potatoes seize up or turn gluey.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Add Garlic: Crush in a clove or two of roasted garlic for extra depth.
- Swap Cheeses: Try smoked gouda, Monterey Jack, or a pepper jack for hot-and-creamy vibes.
- Vegetarian Twist: Skip the bacon and mix in roasted mushrooms or sautéed shallots.
- Make it Spicy: Add a pinch of cayenne or hot sauce, or swap in pepper jack for extra heat.
- Herbaceous Kick: Mix in fresh dill or parsley for a garden-fresh note.
How to Make Loaded Mashed Potatoes
Step 1: Crisp the Bacon
Slice the bacon into halves or thirds and fry it in a large skillet over low heat. Take your time here—slow frying coaxes out all the flavor and gets the bacon beautifully crisp. Once done, drain on paper towels and chop roughly when cooled.
Step 2: Prep the Dairy
Whisk together sour cream and milk in a small bowl; set aside so it loses its chill. Room temperature is key for seamless mixing later.
Step 3: Boil the Potatoes
Peel and slice Yukon Golds to about ¾-inch thickness. Slide them into a pot, cover with cold water, and bring up to a gentle boil—never a rolling one, which can break them up. Once you see tiny bubbles, season with salt to really infuse flavor. Simmer until fork-tender, about 25 minutes.
Step 4: Mash and Mix
Drain well and return potatoes to the warm pot. Toss in butter and let the residual heat work its magic for a few minutes. Mash gently, then drizzle in most of the sour cream/milk mixture while mashing. Go easy—over-mashing leads to gluey potatoes!
Step 5: Load Them Up
Stir in more than half the cheese, bacon, and green onions. Taste for salt and pepper, and stir in the rest of the dairy only if you want them extra smooth.
Step 6: Garnish and Serve
Scoop into a serving dish, top with the remaining cheese. For that gooey, drool-worthy topping, microwave for 30 seconds. Finish with the last of your bacon and green onions, and serve hot.
Pro Tips for Making the Recipe
- Steam Out Extra Moisture: Letting the potatoes rest in the pot after draining prevents watery mash.
- Mash by Hand: Use a hand masher, not a mixer or blender, to avoid gummy potatoes.
- Don’t Rush the Bacon: Frying bacon at a lower temperature ensures maximum crispness and flavor.
- Adjust Creaminess: Always start with less liquid—you can add more, but you can’t take it out!
- Cheese Matters: Freshly shredded cheese melts smoother and tastes better than pre-shredded.
How to Serve
Loaded Mashed Potatoes are a showstopper on their own, but they love company! Pair alongside roast chicken, grilled steak, meatloaf, or a big seared portobello for a vegetarian meal. For a lighter touch, a crisp salad or simple steamed veggies work beautifully. Scoop them in a bowl, top with extra cheese, and maybe even a drizzle of hot sauce if you’re feeling wild. They’re also perfect for potlucks or holiday gatherings—watch them vanish first from the buffet!
Make Ahead and Storage
Storing Leftovers
Cool completely, then pack into an airtight container. Stored in the fridge, they’re just as good up to 3 days later.
Freezing
Yes, loaded mashed potatoes freeze well! Spoon into a freezer-safe container, label, and freeze for up to 2 months. Thaw overnight in the fridge for best texture.
Reheating
Gently reheat on the stovetop or in the microwave, adding a splash of milk to bring back that silky texture. Stir occasionally and finish with a fresh sprinkle of cheese and bacon, if you have some set aside.
FAQs
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Can I make these ahead of time?
Absolutely! Prepare the potatoes, fully load with mix-ins (except any fresh garnishes you want to save), and refrigerate. When you’re ready to serve, gently reheat and add your final garnishes.
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Do I really need to use Yukon Gold potatoes?
Yukon Golds give that smooth, buttery texture without needing loads of extra butter or cream. However, russet potatoes or red potatoes can also be used in a pinch, though the flavor and texture will be a bit different.
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Can I lighten these up?
For a lighter version, swap out half the sour cream with Greek yogurt, use turkey bacon, and opt for lower-fat cheese. Don’t worry, the potatoes will still be irresistibly good!
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Why not use an electric mixer for mashing?
It may be tempting (especially on busy nights!), but mixing at high speed can break down the starches too much, turning your potatoes into a gluey paste. Use a hand masher for fluffy, tender results every single time.
Final Thoughts
If ever there was a side dish that could upstage the main event, it’s these Loaded Mashed Potatoes. Creamy, buttery, and packed with everything you crave, this recipe delivers both heart and comfort—without keeping you in the kitchen all night. Don’t hesitate, grab those ingredients and treat yourself (and anyone lucky enough to share) to the ultimate mashed potato experience. Happy cooking!
Print
Loaded Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Loaded Mashed Potatoes are a rich and comforting side dish featuring creamy Yukon Gold potatoes, tangy sour cream, crisp bacon, cheddar cheese, and fresh green onions. Perfect for special occasions or weeknight dinners, this recipe delivers perfect texture and loaded flavor in every bite.
Ingredients
Potatoes Base
- 3 1/2 lbs. Yukon Gold potatoes, peeled and cut into 3/4-inch slices
- 3 teaspoons salt
- 6 tablespoons salted butter, at room temperature
- 1/2 teaspoon black pepper
Dairy
- 3/4 cup sour cream
- 3/4 cup milk
Mix-ins & Toppings
- 6 strips bacon, preferably thick cut
- 2 cups orange cheddar cheese, shredded from a block, divided
- 4 green onions, sliced, divided
Instructions
- Prepare Bacon and Dairy Mixture
Cut the bacon into halves or thirds and fry in a large skillet over low heat until crispy on both sides. Transfer to a paper towel-lined plate to drain and cool; then roughly chop. In a small bowl, whisk together the sour cream and milk until smooth and allow it to come to room temperature. - Prepare the Potatoes
Peel the Yukon Gold potatoes and cut them into ¾-inch slices. Place the slices in a large pot of cold water to prevent browning as you work. - Cook the Potatoes
Slowly bring the pot of potatoes to a gentle boil on medium heat – rapid boiling can cause uneven cooking and disintegration. When a soft boil is achieved, add 3 teaspoons of salt. Cook for 25 minutes or until the potatoes are very fork tender. Remove from heat and drain well. - Mash the Potatoes
Return the drained potatoes to the warm pot. Add the butter and let the potatoes sit for 3 minutes, allowing most of the steam to escape and the butter to melt. Add the black pepper and begin mashing with a potato masher (not an electric mixer). Gradually drizzle in ¾ of the sour cream/milk mixture while continuing to mash. Be careful not to over mash, as this will turn the potatoes gluey. - Add Mix-ins
Stir in a little over half of the shredded cheddar cheese, half the chopped bacon, and half the green onions. If a creamier texture is preferred, add the remaining sour cream/milk mixture. Taste and adjust seasoning with more salt or pepper as needed. - Assemble and Serve
Transfer the mashed potatoes to a serving dish. Sprinkle the remaining cheese over the top. For a melty finish, microwave the dish for 30 seconds. Top with the remaining bacon and green onions, then serve immediately.
Notes
- Use Yukon Gold potatoes for the best creamy texture and flavor.
- Avoid using an electric mixer to prevent gluey potatoes; hand mashing gives the best consistency.
- Sour cream and milk should be at room temperature for smooth incorporation.
- For a vegetarian option, omit the bacon or substitute with a vegetarian bacon alternative.
- This dish is best served immediately but reheats well in the microwave or oven.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg
