Let your mouth drool over Loaded Mashed Potatoes. They are here to transform your meal times, whether it's a festive holiday dinner or a cozy weeknight meal! This recipe promises a creamy texture, rich flavors, and that special something that earns rave reviews at any gathering!
Loaded Mashed Potatoes combine fluffy potatoes with the crunch of bacon and the sharpness of cheddar cheese, bringing a depth of flavor and texture that can turn even the simplest meal into a memorable feast.
Their creamy texture and rich mix of flavors, including tangy sour cream, melty cheddar cheese, and crisp bacon bits, make them versatile enough to complement a wide range of main dishes—from traditional turkey breast to savory pork chops.
They embody the ultimate comfort food with a luxurious twist, making them a perfect choice for special occasions like Thanksgiving dinner, Christmas dinner, or simply elevating a Sunday dinner to the next level.
For more of my favorite side dishes that showcase potatoes, check out my recipes for Fluffy Instant Pot Baked Potato, Air Fryer Roasted Potatoes, Instant Pot Baby Potatoes, Crispy Delicious Garlic Parmesan Smashed Potatoes, and Cheesy Scalloped Potatoes and Ham!
Ingredients Needed for Best Mashed Potatoes
Russet Potatoes. Russets are chosen for their high starch content, which ensures fluffy and creamy mashed potatoes. Yukon Golds are a good alternative if you prefer a slightly buttery taste.
Salt. Enhances the flavors of the potatoes and the overall dish. Kosher salt can be used for a cleaner taste.
Minced Garlic Cloves. Adds a subtle depth and warmth to the mashed potatoes. Garlic powder can be used in a pinch, and f you’re not a fan of garlic, you can reduce the amount or omit it entirely.
Butter. Provides richness and helps to achieve a silky-smooth texture. You can better control the overall saltiness of the dish by using Unsalted Butter.
Cream Cheese. Adds tanginess and contributes to the creamy consistency. For a lighter version, low-fat cream cheese can be substituted.
Milk (Half & Half, Heavy Cream, or Whole Milk). Adjusts the creaminess and fluidity of the mashed potatoes. Half & half is recommended for a balance between richness and lightness, but heavy cream can be used for extra decadence or whole milk for a lighter option.
Black Pepper. To taste, for seasoning and adding a slight kick.
Crumbled Cooked Strips of Bacon. Crispy Bacon bits contrast with the soft potatoes and infuse a smoky flavor. Thick-cut bacon is ideal for a meatier texture.
Cheddar Cheese. Melts beautifully into the potatoes, providing a sharp, cheesy flavor. Sharp cheddar cheese is recommended, but you can use any cheese you prefer.
Sour Cream. Introduces a tangy flavor that balances the richness of the other ingredients. Greek yogurt can be a healthier substitute if desired.
Green Onions. Adds a pop of color and a fresh, mild onion flavor to the dish. Fresh chives or scallions can serve as alternatives.
How to Make Loaded Baked Mashed Potatoes
Instant Pot Mashed Potatoes
Begin by thoroughly washing the potatoes to remove any dirt. Peeling is optional, based on your preference for skin-on or skinless mashed potatoes.
Cut the potatoes into 6-8 slices per potato, ensuring the pieces are of comparable size for even cooking. Place the sliced potatoes in an Instant Pot liner and add enough water to just cover them. Incorporate the minced garlic and salt into the water.
Seal the Instant Pot and pressure cook for 8 minutes, followed by a quick release of the pressure. Drain off all the excess liquid and place potatoes back in the Instant Pot liner.
Using a potato masher or potato ricer, mash potatoes until smooth, ensuring there are no lumps left. Add softened butter and cream cheese and mix with mashed potatoes.
Slowly drizzle in milk (half & half, heavy cream, or whole milk), mashing until you reach your desired consistency. I typically add about 2–3 tablespoons of half and half. Season with pepper to taste.
Loaded Mashed Potato Casserole
Stir crumbled bacon, sour cream, and ½ cup of the shredded cheddar cheese into the mashed potatoes until evenly distributed.
Grease a baking dish (either a 2-quart round casserole dish or a 9x13 inch baking dish works well) and transfer the potato mixture into it. Smooth the top with a spatula.
Sprinkle the remaining grated cheese over the top, followed by additional bacon crumbles and diced green onions for garnish. Bake in a preheated oven at 350°F for about 15-20 minutes, or until the cheese is bubbly and melted. Serve hot, right out of the oven.
FAQs
Easily make this recipe vegetarian by omitting the bacon or substituting it with a vegetarian alternative that offers a similar smoky flavor.
While russet potatoes are recommended for their fluffy texture, Yukon Gold potatoes are a great alternative if you're looking for a slightly buttery flavor.
To make this recipe dairy-free, substitute the butter, cream cheese, and milk with suitable dairy-free alternatives. There are many plant-based options available that can mimic the creamy texture and richness of the original ingredients.
Yes, you can prepare the mashed potatoes a day in advance and store them in an airtight container in the refrigerator. Just add the toppings and bake when you're ready to serve.
Storage & Freezing
Storage: Place any leftover mashed potatoes in an airtight container in the refrigerator for 3–4 days. Reheat either in the microwave or on the stovetop, adding a bit of milk or cream to bring back the creamy texture if they seem dry.
Freezing: Make sure the mashed potatoes have completely cooled to room temperature, and spoon them into a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw the mashed potatoes in the refrigerator overnight before reheating. The texture may change slightly upon reheating, so it's best to add a little extra cream or butter to restore the creamy texture.
Substitutions & Variations
- While russet potatoes are the go-to for their fluffy texture, Yukon Gold potatoes can be used for a creamier mash. Red potatoes are also an option if you prefer a slightly firmer texture.
- For a dairy-free version, substitute the butter with a plant-based butter, the cream cheese with a dairy-free cream cheese, and use a dairy-free milk alternative like almond milk or oat milk.
- While melty cheddar cheese is recommended for its bold flavor, feel free to experiment with other types of cheese. Gouda, smoked cheddar, or a blend of your favorites can add unique flavors.
- If you're vegetarian or simply out of bacon, consider using crispy fried onions, sautéed mushrooms, or a vegetarian bacon alternative to add texture and flavor.
- The possibilities are endless for add-ins and potato toppings. Try mixing in roasted garlic, chives, or green peas for additional flavor and color. For a spicy kick, a sprinkle of crushed red pepper flakes or a dollop of chipotle in adobo sauce can elevate the dish.
- To reduce the calorie count, you can use light cream cheese, skim milk, and reduce the amount of butter. While the texture might slightly differ, the flavors will still be delicious.
- Consider adding a bit of tangy sour cream or Greek yogurt to the mix for an even creamier texture. These can also add a sharp flavor that complements the richness of the other ingredients.
Pro Tips
This recipe makes approximately 6 cups of mashed potatoes, which is roughly 8 servings. It can be doubled for the 6 qt Instant Pot using 5 lbs of potatoes to feed a crowd and also halved to make a smaller amount.
Always use a Potato Masher or a Potato Ricer to mash potatoes. Blending cooked potatoes using a mixer or a hand mixer can make the potatoes turn into a glue-like consistency, which isn't ideal.
Choose the right type of potato. Russets are ideal for their fluffiness, but Yukon Golds work well for a more buttery texture.
Cut your potatoes into even pieces to ensure they all cook at the same pace, preventing some from becoming mushy while others remain firm.
Overcooking potatoes can lead to water-logged spuds, which in turn can make your mashed potatoes runny. Cook just until they are fork tender.
After draining, return the potatoes to the pot and let them dry out over low heat for a minute or two. This helps evaporate any remaining water, making for a creamier mash.
Warm the milk, cream, or half & half before adding it to the potatoes. This helps incorporate it more smoothly and keeps the potatoes hot.
Potatoes need a good amount of salt. Taste as you go to ensure your potatoes are well-seasoned.
Don’t be shy with the add-ins. The crispy bacon, sharp cheddar cheese, and green onions not only add texture but also layers of flavor. Feel free to adjust the amounts based on your preference. Reserve some bacon, cheese, and green onions for topping just before serving to add color and texture.
Loaded mashed potatoes are best served hot. If you've made them ahead of time, reheat them in the oven or microwave, and then add the fresh garnishes.
Have you tried this Loaded Mashed Potato recipe?
Please leave a comment below if you have tried making this recipe. I love to hear from you and enjoy reading about what you think. Be sure to tag @devourdinner when posting to social media. I can't wait to see your photos!
More Perfect Side Dish Recipes
- Loaded Baked Potato Salad
- Instant Pot Chicken and Wild Rice
- Instant Pot Potatoes and Carrots
- Instant Pot Pressure Cooking Creamed Corn
- Instant Pot Creamed Peas and Potatoes
- Dutch Oven Potatoes with Cheese
- Olive Garden Salad
- Grandma's Best Potato Salad Recipe
Loaded Mashed Potatoes Recipe
Ingredients
Mashed Potatoes
- 2½ lbs Potatoes - Russet
- ½ teaspoon Salt
- 1 tablespoon Garlic - Minced
- 4 tablespoons Butter - Softened
- 4 ounces Cream Cheese - Softened
- ¼ cup Milk - Half & Half, Heavy Cream, or Whole Milk
- Pepper
Loaded Mashed Potatoes Casserole
- 8 slices Cooked Bacon - crumbled
- 1 Cup Cheddar Cheese - grated
- ¼ cup Sour Cream
- Green Onions - diced
Instructions
Instant Pot Mashed Potatoes
- Begin by thoroughly washing the potatoes to remove any dirt. Peeling is optional, based on your preference for skin-on or skinless mashed potatoes. Cut the potatoes into 6-8 slices per potato, ensuring the pieces are of comparable size for even cooking. Place the sliced potatoes in an Instant Pot liner and add enough water to just cover them. Incorporate the minced garlic and salt into the water. 2½ lbs Potatoes, ½ teaspoon Salt, 1 tablespoon Garlic
- Seal the Instant Pot and pressure cook for 8 minutes, followed by a quick release of the pressure. Then, drain off all the excess liquid and place potatoes back in the Instant Pot liner.
- Using a potato masher or potato ricer, mash potatoes until smooth, ensuring there are no lumps left.
- Add the softened butter and cream cheese and continue mashing to combine these ingredients thoroughly. 4 tablespoons Butter, 4 ounces Cream Cheese
- Slowly drizzle in the milk (half & half, heavy cream, or whole milk), mashing until you reach your desired consistency. I typically add about 2–3 tablespoons of half and half. Season with pepper to taste. ¼ cup Milk, Pepper
Loaded Mashed Potato Casserole
- Stir crumbled bacon, sour cream, and ½ cup of the shredded cheddar cheese into the mashed potatoes until evenly distributed. 8 slices Cooked Bacon, ¼ cup Sour Cream,
- Grease a baking dish (either a 2-quart round casserole dish or a 9x13 inch baking dish works well) and transfer the potato mixture into it. Smooth the top with a spatula.
- Sprinkle the remaining grated cheese over the top, followed by additional bacon crumbles and diced green onions for garnish. Bake in a preheated oven at 350°F for about 15-20 minutes, or until the cheese is bubbly and melted. Serve hot, right out of the oven. 1 Cup Cheddar Cheese, Green Onions
Notes
Storage
- Store: Place any leftover mashed potatoes in an airtight container in the refrigerator for 3–4 days. Reheat either in the microwave or on the stovetop, adding a bit of milk or cream to bring back the creamy texture if they seem dry.
- Freeze: Make sure the mashed potatoes have completely cooled to room temperature, and spoon them into a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw the mashed potatoes in the refrigerator overnight before reheating.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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