Loaded Mashed Potatoes are a rich, flavorful variation to classic mashed potatoes with added bacon and cheddar cheese, baked, then topped with chives and sour cream. Be sure to add it to both your Thanksgiving and Christmas menus, and be ready for everyone to ask for the recipe! I also have Skins On Mashed Potatoes which are always a hit with guests!
Ingredients & Substitutions
Potatoes: Red potatoes are known for their creamy texture and thin skin. I peeled the potatoes, but you could certainly leave them on for added texture! You could substitute Yukon Gold or Russet potatoes if that is what you have on hand.
Butter: I added room-temperature unsalted butter to have control over the salt added to the potatoes. If using salted butter, you may want to lessen the amount of salt used in the recipe.
Heavy Whipping Cream: Heavy whipping cream (heavy cream) contributes to the creaminess of the mashed potatoes. If you choose to use half-and-half or whole milk, the potatoes may not be quite as creamy, but still delicious!
Bacon: I prefer thick-cut bacon, cooked crispy and crumbled. However, you could certainly use the bacon you have on hand. For easy clean-up, bake bacon in the oven. Line a baking sheet with aluminum foil and place the strips of bacon onto the foil. Bake at 415°F for 18-20 minutes, or until it reaches your desired crispiness. Once cooled, crumble it into small pieces. If you are running short on time, use pre-packaged bacon bits. Mix most of the bacon into the potatoes, reserving a couple of tablespoons for the topping.
Cheese: Half of the shredded sharp cheddar cheese is added to the mashed potatoes for a rich and gooey texture. Then, before being baked, the other half (or more!) is sprinkled on top. You could experiment with other kinds of cheese, too!
Can I Prepare Loaded Mashed Potatoes Ahead Of Time?
Yes, to get a head start on the potatoes, you could mix everything as instructed, and place them into the baking dish (without the toppings). Cover the loaded mashed potatoes and store them in the refrigerator overnight. When ready to bake, top with shredded cheese and reserved bacon. You may need to add a couple of extra minutes to the baking time.
Can I Double The Recipe?
Absolutely! If you have a large group to feed, this recipe is easy to double. Just use a larger baking dish, like a 9×13-inch.
How To Store Loaded Mashed Potatoes
To store loaded mashed potatoes, first, let them cool completely. Next, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat the potatoes on the stovetop, in the microwave, or the oven.
Can I Freeze Mashed Potatoes?
Yes, mashed potatoes freeze well. Once cooled to room temperature, store the potatoes in a freezer-safe sealable bag or freezer-safe container. They can be frozen for up to 1-2 months. When ready to serve, let the potatoes thaw in the refrigerator overnight. Heat them in the microwave or on the stovetop. You may need to add a little milk, half-and-half, or heavy cream to the potatoes to reach your desired consistency.
Loaded Mashed Potatoes
- 3 pounds red potatoes, peeled, washed, quartered
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (119 g) heavy whipping cream
- 2 ounces cream cheese, softened
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4-5 slices thick-cut bacon, cooked crisp, crumbled
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- 1 tablespoon chopped chives, for garnish
- sour cream, for serving
- Preheat oven to 350°. Spray an 8×8-inch (or 9×9-inch) baking dish with nonstick cooking spray. Set aside.
- To a large pot of cold salted water, add potatoes. (Make sure the water covers the potatoes.) Cover the pot and bring to a boil over high heat.
- After the water has come to a boil, uncover and boil over medium-high heat until fork-tender, about 25 minutes. Drain the potatoes and return them to the pot. Remove from heat.
- Lightly mash the potatoes. Add the butter, cream, and cream cheese. Mash until creamy.
- Add salt, pepper, bacon (reserving about 2 tablespoons for the topping), and ½ cup of cheese. Stir to combine.
- Transfer into the prepared baking dish. Top with the remaining ½ cup of cheese and the reserved bacon.
- Bake for 10-12 minutes, or until the cheese is hot and bubbling.
- Serve warm, garnished with chives and a dollop of sour cream.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
These are immediately going on my holiday dinner menu! So creamy and packed with so much flavor! Don't skip the dollop of sour cream on top!
I need to step away from these potatoes, they are so addicting and delicious!!! They are the perfect balance of creaminess and cheesiness with the added crunch and flavor of bacon. Yum!
Bacon, cheese, chives, and creamy potatoes, you can't go wrong. These are the perfect loaded mashed potatoes!
These are the ultimate side dish! I will be making these to go with Thanksgiving dinner!
It is hard to dislike creamy mashed potatoes with cheese and bacon. These are delicious. This is perfect for gatherings and will be a big hit with everyone!
These are so very good. I love the ease of making it and how delicious it is! This will be on my Thanksgiving table!