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Ultimate Creamy Loaded Mashed Potatoes

A generous bowl of loaded mashed potatoes topped with melted cheddar cheese, crispy bacon bits, and fresh chives.
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Make restaurant-style creamy, fluffy mashed potatoes loaded with sharp cheddar cheese, crispy bacon, sour cream, and fresh chives. This indulgent side dish is perfect for family gatherings or cozy nights in.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 6 slices bacon, cooked crispy and crumbled
  • 1/4 cup fresh chives or green onions, chopped

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch and add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer and cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  3. While the potatoes cook, cook the bacon in a skillet until crisp. Remove the bacon and set it aside on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon grease if you want extra flavor, otherwise discard the rest.
  4. Drain the potatoes completely in a colander. Let them sit for 2 minutes to allow excess steam to escape; this helps prevent gummy potatoes.
  5. Return the drained potatoes to the hot, empty pot. Mash them thoroughly using a potato masher or a potato ricer for the fluffiest texture.
  6. In a small saucepan, gently heat the milk and butter over low heat until the butter is melted. Do not boil the mixture.
  7. Pour the warm milk and butter mixture into the mashed potatoes gradually, mixing gently until just combined and creamy. Avoid overmixing.
  8. Stir in the sour cream, shredded cheddar cheese, salt, and pepper until the cheese is mostly melted and the mixture is smooth.
  9. Gently fold in half of the crumbled bacon and half of the chopped chives.
  10. Transfer the loaded mashed potatoes to a serving bowl. Top with the remaining bacon, cheese, and chives. Serve immediately for the best texture.

Notes

  • For the creamiest texture, use a potato ricer instead of an electric mixer.
  • If you prefer a baked casserole style, transfer the mashed potatoes to a greased 8×8 inch baking dish, top with extra cheese, and bake at 375 degrees Fahrenheit for 20 minutes until bubbly and golden.
  • You can make the mashed potatoes ahead of time; store them covered in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk before adding the toppings.

Nutrition

Find it online: https://rosatasty.com/loaded-mashed-potatoes-recipe-ultimate-creamy/