Loaded Mashed Potatoes
These incredibly easy and deliciously indulgent Loaded Mashed Potatoes are quick, nearly fool-proof, and perfect for when you need a side that will WOW.
Servings 8 servings
Calories 443kcal
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
Storage Instructions
- 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.
Nutrition
Calories: 443kcal