Loaded Mashed Potatoes: The Ultimate Comfort Side Dish
Creamy, cheesy, and oh-so-satisfying, Loaded Mashed Potatoes are the star of any table. Imagine fluffy Yukon Gold potatoes mashed to perfection, then loaded with crispy bacon, sharp cheddar cheese, tangy sour cream, and fresh green onions. It’s the kind of side dish that doesn’t play second fiddle to anything—it stands tall with steak, chicken, pork, or even on its own with a spoon!
Let’s walk you through how to make this indulgent comfort food, with expert tips, make-ahead advice, and answers to the most frequently asked questions.
How to Make Loaded Mashed Potatoes
Step 1: Prep the Potatoes and Bacon
Peel and slice 3½ lbs of Yukon Gold potatoes into ¾-inch rounds. Place them in a pot of cold water. Meanwhile, slice 6 strips of thick-cut bacon into halves or thirds, then cook them low and slow in a skillet until crispy. Transfer to a paper towel-lined plate and chop once cool.
Step 2: Boil and Drain
Slowly bring the potatoes to a gentle boil, then add salt. Boil for about 25 minutes or until they’re very fork-tender. Drain thoroughly.
Step 3: Mash It Up
Return the hot potatoes to the pot, add 6 tablespoons of butter, and let them rest uncovered for 3 minutes. Add ¾ cup milk and ¾ cup sour cream (at room temp), then mash until smooth—but be careful not to overdo it or you’ll end up with gluey potatoes.
Step 4: Load ‘Em Up
Mix in half of the 2 cups shredded cheddar cheese, bacon, and 4 sliced green onions. Scoop into a serving bowl and top with the remaining cheese. Microwave for 30 seconds if you’d like the cheese melted. Garnish with the rest of the bacon and onions.
Pro Tips for Perfect Loaded Mashed Potatoes
Choose the Right Potatoes
Yukon Gold potatoes are perfect for this recipe—they’re starchy enough to mash beautifully but not so much that they get gummy. Russets are a close second. Red potatoes, while usable, are waxier and can become gluey if over-mashed.
Don’t Over-Mash
Too much mashing = too much starch = gummy potatoes. Use a dual-action potato masher and avoid electric mixers.
Shred Your Own Cheese
Pre-shredded cheese has anti-caking agents that prevent smooth melting. Shredding from a block guarantees better flavor and texture.
Use Thick-Cut Bacon
Thicker bacon holds up better during cooking and adds a heartier bite. Cut the slices smaller to rotate them easily in the pan and cook evenly.
Switch It Up with Chives
Prefer a milder onion flavor? Sub in chives instead of green onions—they’re equally delicious and offer a gentler taste.
Make-Ahead Tips
You can peel and slice your potatoes up to 1 day in advance. Store them submerged in cold water in the fridge.
Want to prep the whole dish ahead? You can assemble the mashed potatoes (minus the final topping of cheese and bacon) up to 2 days early. Reheat using your preferred method below, then add toppings just before serving.
How to Reheat Loaded Mashed Potatoes
Stove: Low heat for 20 minutes, covered. Use a double boiler if possible to avoid scorching.
Microwave: Heat in 1-minute intervals at 50% power, stirring between bursts.
Oven: Cover and heat at 350°F for 30 minutes.
Slow Cooker: Use the low setting for 1–2 hours, then switch to warm.
Add a splash of warm milk if the texture seems thick. Stir frequently for even heating.
Storage Instructions
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. For best freezing results, add extra butter and half & half to preserve creaminess during reheating.
Serving Suggestions for Loaded Mashed Potatoes
Pair these potatoes with:
- Steak Bites
- Garlic Parmesan Chicken
- Pan-Fried Pork Chops
- Roasted Pork Tenderloin
- Glazed Ham
- Baked Potato Soup
- Corn Casserole
- Broccoli Potato Soup
- Fluffy Dinner Rolls
Honestly? It goes with everything.
FAQs About Loaded Mashed Potatoes
What are the best potatoes for mashed potatoes?
Yukon Golds strike the perfect balance between creamy and fluffy. Russets are great too, but avoid red potatoes unless you’re okay with a slightly waxier texture.
Can I make this recipe vegetarian?
Yes! Simply omit the bacon and try smoked paprika or sautéed mushrooms for a meaty, umami twist.
How do I fix gluey mashed potatoes?
Unfortunately, gluey potatoes can’t really be fixed. To avoid it next time, don’t over-mash and skip the electric mixer.
Can I add other toppings?
Absolutely. Think crispy fried onions, roasted garlic, jalapeños, or even BBQ pulled pork for a full meal mash-up.
How long can I keep leftovers?
Refrigerated leftovers are good for 3 days. Frozen mashed potatoes can last up to 3 months if sealed properly.
Reference Links
USDA Guidelines for Safe Food Storage
Why You Shouldn’t Use a Mixer for Mashed Potatoes – The Kitchn
Yukon Gold vs. Russet Potatoes – Taste of Home
How to Freeze and Reheat Mashed Potatoes – Simply Recipes
Benefits of Shredding Cheese from a Block – Food Network