Loaded Mashed Potatoes are the ultimate side dish! It’s creamy and super delicious with loads of bacon crumbles, green onions, and shredded cheese. Double the recipe, as everyone will be begging for seconds!
I was standing in the corner of the kitchen and intent on finishing a big heaping of this loaded mashed potatoes when G walked in and asked, “Thought you are on a diet?”
Diet? What diet? I am seizing life. As my guru, Erma Bombeck, said, “Remember all those women on the Titanic who waved off the dessert cart.”
This over-the-top side dish is, indeed, anything and everything but waist-friendly. Not the kind you’d like to indulge in regularly. Not if you want to hit the beach in a polka-dot bikini.
But these mashed potatoes are definitely worth their weight in calories. With fluffy potatoes generously studded with bacon crumbles, shredded cheese, and green onions, everyone would be fighting over the last spoonful!
Cooking tips
- Make sure to cut the potatoes in the same size to ensure uniform cooking. Start with cold, and not hot water, to cook the potatoes evenly.
- Cook the potatoes adequately. Overcooked potatoes absorb more water, resulting in a mealy texture while undercooked potatoes are difficult to mash into a smooth consistency. The potatoes are done when you can pierce through them with a fork without resistance. They should be very tender but not falling apart.
- Add salt to the boiling water so the potatoes are well-seasoned from the get-go.
- When tender, drain the potatoes well. Return them to the pot and allow to sit at very low heat to rid of extra moisture.
- Overworking the potatoes releases starch so do not overbeat the mashed potatoes or you’ll end up with a paste-like texture. Waxy potatoes such as Yukon Golds hold their shape well after cooking and thus, are harder to mash and run a higher risk of overhandling. Don’t use a blender or food processor!
Warm up the butter and cream so they’ll be easier to absorb and mix in.
How to store
- Transfer leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- When making ahead for a party, cover with plastic film and press the film on the surface of the potatoes to keep from drying out.
In the mood for more potato side dishes? These Cheddar Ranch Potatoes are the bomb! Skillet Potatoes and Bacon are perfect with scrambled eggs in the morning, and Hasselback Potatoes with Parmesan and Roasted Garlic will have everyone singing your praises. Enjoy!
Ingredients
- 4 large (baking size) russet potatoes, peeled and cut into quarters
- 1 teaspoon salt
- 6 slices bacon, chopped
- 1 cup cheddar cheese, shredded
- 1/4 cup green onions, ends trimmed and chopped
- 1/2 cup heavy cream
- 1/4 cup butter
- salt and pepper to taste
Instructions
- In a large pot over medium heat, combine potatoes, salt, and enough cold water to cover to about an inch.
- Bring to a boil. Lower heat, cover, and continue to cook for about 15 to 20 minutes or until potatoes are tender enough to pierce with a fork.
- Remove potatoes from heat and drain. Return to the pot and continue to cook on very low heat for about 3 to 5 minutes to allow extra moisture to evaporate.
- Meanwhile, in a skillet over medium heat, cook bacon until golden brown and crisp. With a slotted spoon, remove from pan and drain on paper towels.
- In a saucepan over medium heat, combine heavy cream and butter, and warm until butter is melted.
- In a deep bowl, combine mashed potatoes and heavy cream-butter mixture. Mash potatoes with a fork until smooth and have no lumps.
- Add cheese, bacon, and green onions. Season with salt and pepper to taste. Stir to combine.
- When serving, garnish with additional crisp bacon, cheese, and green onions, if desired. Serve hot.
Notes
- Cut the potatoes in the same size to ensure uniform cooking. Start with cold, and not hot water, to cook the potatoes evenly.
- Cook the potatoes adequately. Overcooked potatoes absorb more water, resulting in a mealy texture while undercooked potatoes are difficult to mash into a smooth consistency. The potatoes are done when you can pierce through them with a fork without resistance. They should be very tender but not falling apart.
- Add salt to the boiling water so the potatoes are well-seasoned from the get-go.
- When tender, drain the potatoes well. Return them to the pot and allow to sit at very low heat to rid of extra moisture.
- Overworking the potatoes releases starch so do not overbeat the mashed potatoes or you’ll end up with a paste-like texture. Waxy potatoes such as Yukon Golds hold their shape well after cooking and thus, are harder to mash and run a higher risk of overhandling. Don’t use a blender or food processor!
Warm up the butter and cream so they’ll be easier to absorb and mix in.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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