These incredibly easy and deliciously indulgent Loaded Mashed Potatoes are quick, nearly foolproof, and perfect for when you need a side that will WOW.
Who doesn’t love loaded mashed potatoes? It’s comfort food that combines the creamy richness of mashed potatoes with all the best toppings of a baked potato. Genius!!
I apologize in advance if after making these once you find yourself making them a little too often, but they’re just SO good and so easy to throw together. You’ll start dreaming of all that gooey cheese, crumbled bacon, and ultra-rich mashed potatoes, and the next thing you know, you’ll be in the kitchen throwing them together.
Ingredient Notes
- Sour cream: I highly recommend measuring your sour cream using a kitchen scale. It is the fastest way of measuring and makes cleaning up super easy (although the old-fashioned measuring cups will also get the job done). You can use either full-fat or low-fat sour cream, although full-fat sour cream is going to give you the best, richest results.
- Potatoes: This recipe calls for Russet potatoes, but you can also use Yukon Gold or red potatoes. Just be careful if you use reds or Yukon Golds not to over mix because you can wind up with gummy potatoes.
- Heavy cream: You won’t use a full carton of heavy cream for this recipe. For storage tips and recipes to use up leftover heavy cream, check out my post What to do With Leftover Whipping Cream. If you are out of heavy cream, you can also substitute for it with milk or half and half.
- Fresh chives: You can also substitute minced scallions for the fresh chives.
How to Make Loaded Mashed Potatoes
This is a quick overview with photos of the cooking process. For the full, printable recipe, scroll down to the recipe card below.
1. Prep your ingredients: Before prepping anything else, cut your butter into 1-inch pieces and measure out your sour cream. Then, set them both in a warm place in your kitchen. (The warmer these two ingredients are, the easier they are to mix in, and the less they will cool your potatoes down before serving.) Once your sour cream and butter are prepped, chop your bacon into ¾-inch pieces, and peel and chop your potatoes.
2. Cook your bacon: Place your bacon pieces into a cold skillet and cook them over medium heat until your bacon is cooked to your level of crispiness. Use a slotted spoon to transfer your bacon pieces onto a towel-lined plate.
3. Cook your potatoes: While your bacon is cooking, add your peeled and chopped potatoes to a large pot. Fill the pot with cold water until your potatoes are fully submerged by about 1-inch. Add salt, and bring to a boil. Reduce heat to keep the water at a good simmer, and cook until the potatoes are fork tender (you should be able to easily smash a potato against the side of the pot with a fork). Then drain, return them to the pot, and cover to keep warm.
4. Heat heavy cream: Heat the heavy cream in the microwave until it is steaming hot.
5. Add butter and mash your potatoes: Add the cubed butter to the pot with the mashed potatoes. Then use a potato masher to mash your potatoes until they reach your preferred texture.
6. Add the rest of your ingredients: Stir in the sour cream and ¼ cup of the warmed heavy cream to the mashed potatoes. Taste and add the rest of the heavy cream if needed. Then stir in the cooked bacon, cheddar cheese, chives, and salt and pepper to taste.
7. Serve, and enjoy!
How to store your Loaded Mashed Potatoes
- Refrigerator: If you have any leftover loaded mashed potatoes, store in an airtight container in the refrigerator for up to 3 days.
- Freezer: I don’t think the texture of mashed potatoes is quite as good after freezing, but many people disagree with me, so try it for yourself and see what you think. To freeze these potatoes, transfer them to a freezer bag, press out all the air, and store them in your freezer for up to 3 months. Defrost overnight in the refrigerator.
Serve These Potatoes With
Loaded Mashed Potatoes
Equipment
- Large skillet
- Large pot
- Potato masher
- Microwave-safe measuring cup, or microwave-safe dish to heat cream in
Ingredients
- 8 tablespoons (115g) butter salted or unsalted is fine
- ½ cup (120g) sour cream
- ½ pound bacon chopped 3/4-inch
- 3 pounds russet potatoes peeled and chopped into roughly 1/2-inch pieces
- 1 tablespoon table salt plus more as needed
- ½ cup heavy cream divided
- 1 cup (4oz) shredded cheddar cheese
- 2 tablespoons minced fresh chives plus more for topping if desired
- Ground black pepper
Instructions
- Before you begin preparing any of the other ingredients, cut the butter into 1-inch pieces and measure out your sour cream. Set both in a warm place in your kitchen.
- Place bacon pieces in a cold skillet and cook over medium heat until bacon reaches your preferred level of doneness. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
- While your bacon cooks, to a large pot, add your peeled and chopped potatoes. Cover with cold water so potatoes are completely submerged by about 1-inch. Add salt and bring the water to a boil. Reduce heat to keep the water at a good simmer. Cook until the potatoes are tender—you should be able to easily smash a piece against the side of the pot with a fork, about 10-15 minutes. Drain the potatoes, return them to the pot and cover to keep them warm.
- To the cooked potatoes, add the cubed butter. Use a potato masher to mash the potatoes until they reach your preferred texture.
- Heat all of the heavy cream in the microwave until it is steaming hot. Stir in sour cream and ¼ cup of the warmed cream. Taste and add remaining cream if needed.
- Stir in the cooked bacon, cheddar cheese, and chives, and then salt and pepper to taste.
- Keep the potatoes covered until you’re ready to serve them, and enjoy!
Notes
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Transfer to a freezer bag, press out the air, and store them in your freezer for up to 3 months. Defrost overnight in the refrigerator and reheat gently in the microwave.
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