Loaded Mashed Potatoes Recipe

The Best Loaded Mashed Potatoes 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!

No ratings yet

Print Pin

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 324kcal

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