If you like loaded baked potatoes, you’ll LOVE these mashed potatoes loaded with bacon, cheddar cheese, butter, sour cream, and more! A family-favorite side dish that’s perfect for weeknight dinners or holiday celebrations. Irresistible, EASY comfort food!
3poundsred or baby red potatoessliced into 1.5-inch chunks (I do not peel them)
½cupsalted butter
½cupheavy cream
3 to 5clovesgarlicfinely chopped
1cupsour cream
½poundbaconcooked and diced small
1cupshredded cheddar cheese
1teaspoonsaltplus more to taste
1teaspoonfreshly ground black pepperplus more to taste
2teaspoonsminced chives or green onionsplus more for garnishing
Instructions
To a large stockpot, add the potatoes, cover with 1-inch water above them, and bring to a boil over medium heat. Boil for about 15 to 20 minutes, or until tender and done; don't overcook.
Drain potatoes well and then return them back to the stockpot.
Using a potato masher, mash them by hand until they’re mostly smooth with a few lumps.
Add all remaining ingredients, and stir to combine. Taste and if desired, add additional salt and pepper.
Optionally garnish with chives or green onions and serve. Potatoes will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Reheat gently and you will likely need to add additional cream or milk when reheating if the potatoes have thickened up. *See Notes for Make Ahead and Casserole Style Directions.
Notes
Make ahead option:
You can make the recipe exactly as written, up to 48 hours in advance. Store airtight in the fridge. Add additional cream or milk when reheating them, as necessary.
Casserole-style option:
Addtionally, rather than making the recipe exactly as written, you can make the loaded mashed potatoes in a casserole dish, with cheese sprinkled on top.Bake in a 350F oven until the cheese melts or becomes as lightly golden browned as desired. Anywhere from 10 to 20 minutes is my suggestion, but keep an eye on your cheese if you opt for this route.This route is especially helpful if you want toprep the potatoes in advance. Make the recipe as indicated, minus the cheese incorporated. Place the mashed potatoes in a casserole dish, sprinkle the cheese over the top, cover tightly with foil, and you can refrigerate for up to 2 days before baking them off. Make sure to set the potatoes out at room temp for a half hour or so to make sure that they will warm through completely in the oven since all you’re really doing with the oven is melting the cheese which will happen quite quickly. Melted cheese on top but with cold potatoes underneath wouldn’t be good!