Loaded Mashed Potatoes

overhead of a bowl of mashed potatoes topped with cheese, green onions, and bacon bits.

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 386cal

Author: Ashley Fehr

Loaded Mashed Potatoes are made with yummy butter, smooth milk, and tangy sour cream, flavored with aromatic garlic, crispy bacon, and fresh green onions to make the perfect side dish for your Thanksgiving table!

Print Recipe

US Customary - Metric

Ingredients

2 lbs russet or Yukon gold potatoes
1 teaspoon salt
4 slices thick cut bacon
½ cup half and half or whole milk
½ cup sour cream
¼ cup salted butter
½ teaspoon garlic powder
salt and pepper
1 cup shredded cheddar cheese
2 green onions (chopped)

Instructions

Peel potatoes and cut into ½" – ¾" cubes. Place potatoes in a large pot and fill with cold water just to cover. Stir in 1 teaspoon of salt.
Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10–13 minutes (they should easily be pierced with a sharp knife).
Meanwhile, chop the bacon and cook it in a medium skillet until crisp. Remove the bacon from the pan and reserve the fat.
Drain potatoes and, mash with half and half, sour cream, butter, and garlic powder. Add additional milk or sour cream if needed to achieve a smooth texture. Taste and add salt and pepper as needed.
Stir in crispy bacon, cheese, and green onions before serving.

Notes

Ingredients and Substitutions:

Potatoes: russet potatoes are commonly chosen for mashed potatoes because they become super fluffy, but any potato will work here. If you choose a potato (i.e., red potatoes or Yukon Golds) with smooth skin, you can even boil and mash the potatoes with the skins on.
Half and Half: I like to use half and half or whole milk over heavy cream because I find heavier cream makes the potatoes too thick. Feel free to adjust the amount of cream added to suit your preferences.
Sour cream: sour cream gives a nice tangy flavor to these mashed potatoes. Feel free to choose any percentage and adjust it as needed to suit your tastes.
Cheese: I've used cheddar cheese, but you can use any cheese you like! I recommend shredding your own cheese, as pre-shredded cheese will not melt as well.

Storage & Make Ahead

Make Ahead: You can make these potatoes in advance and spread into a greased 9x13" baking dish. Cover and refrigerate up to 4 days. To heat, simply bake (covered) at 350 degrees for 20 minutes or until heated through.
Store: Store leftover mashed potatoes in an airtight container in the fridge for 3-5 days. To reheat, warm in the microwave or on low on the stove with a splash of milk to thin.

Nutrition