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.

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.

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!

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.

Loaded Mashed Potatoes Recipe

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

Units Scale

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

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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