Loaded Mashed Potatoes Recipe
I love mashed potatoes for a holiday dinner side dish. I love them even more if you throw in some cheese and bacon.
Get that salted water heating up so it will be boiling by the time you have the potatoes ready. I like to leave just a bit of the peel on the potatoes for that rustic feel and flavor. So I just scrubbed the outsides real well and peeled some of the darker areas. About half of the potato is peeled and the remaining peel is pretty thin because of the scrub brush. Slice them up and place them into the pot of boiling water. Many people cube the pieces, but I prefer to slice them because it is so much faster for me.
While the potatoes are cooking, I prep my other ingredients by measuring, chopping, and cooking the bacon. I used turkey bacon this time because I already had a 12 ounce package in the freezer. So I just sliced off half of the frozen bacon to get my 6 ounces. You can cook the bacon however you want, on a pan in the oven, or in a skillet, or in the microwave.
To cook bacon in the microwave, place the bacon on a plate and put it in the microwave. I have one of those microwave splatter covers that I put on top. Microwave for 5 minutes. Most of the pieces around the edges will be crisp by this time. Remove the crisp pieces and cook the rest for another minute, if needed. Transfer the cooked bacon to a paper-towel lined plate, then crumble it into small pieces.
You will want to slightly overcook the potatoes because under cooked potatoes will be pasty. The potatoes should start to fall apart when you pierce them with a fork. Once those potatoes are cooked and drained, you will add 1/4 cup butter, salt, and pepper to them.
Here’s where the customization comes in…You can add milk, heavy cream, evaporated milk, cream cheese, ranch dressing, buttermilk, or anything like that to get them to the consistency and flavor that you like. These particular mashed potatoes are loaded up with sour cream and other delicious little add-ins, like a loaded baked potato! No gravy needed.
Recipe slightly adapted from Our Best Bites.
Loaded Mashed Potatoes Recipe
- 3 pounds russet potatoes
- ¼ cup unsalted butter softened
- ½ cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ cup shredded sharp cheddar cheese
- ¼ cup sliced green onions
- 6 ounces bacon cooked until crisp and crumbled
- Add enough salted water into a large pot (I use a 6 quart)to cover the potatoes by a few inches. Start heating it to a boil.
- Meanwhile, scrub and wash the potatoes, peel off the darker areas. Leave the remaining peel, if desired. Cut the potatoes into 1/2-inch slices.
- Once the water is boiling, add the potato pieces and cook until very tender, about 20-25 minutes. They should start to crumble when pierced with a fork. (Under cooked potatoes will become pasty.)
- Drain and place the potatoes in a large mixing bowl. Add the butter, sour cream, salt, pepper, and garlic powder, and use an electric mixer to whip the potatoes and add-ins until combined and fluffy. Fold in the remaining ingredients by hand. Reserve a few tablespoons of the bacon for serving.