Loaded Mashed Potatoes
Looking for the ultimate side dish? Loaded Mashed Potatoes with bacon crumbles, green onions, and shredded cheese is creamy, full of flavor, and sure to be a crowd favorite. Perfect for family dinners or special occasions!
Servings: 6 Servings
Calories: 417kcal
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
Calories: 417kcal | Carbohydrates: 27g | Protein: 11g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 345mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 9.1mg | Calcium: 170mg | Iron: 1.4mg