Get ready to indulge in a bowl of pure comfort with our recipe for Loaded Mashed Potatoes. These potatoes are the epitome of creamy goodness, with a velvety smooth texture that's sure to satisfy even the pickiest eaters. They are perfect for a holiday meal or special occasion. Best of all, they're incredibly easy to make!
If you are looking for the perfect side dish, this loaded mashed potato casserole fits the bill!
These are not your ordinary mashed potatoes, oh no, they are a bowlful of creamy, buttery goodness topped with all the things we love.
Best of all, this mashed potato casserole can be made ahead of time, making it perfect for your Thanksgiving and Christmas celebrations!
Let's get ready to make some magic in the kitchen with this Loaded Mashed Potatoes recipe. Trust me, your taste buds will be thanking you!
- Yukon Gold Potatoes: If you can't find Yukon Gold, you could use any other type of yellow potato.
- Russet Potatoes: Feel free to substitute with another starchy variety like Idaho potatoes.
- Garlic: This adds a subtle depth of flavor that complements the potatoes beautifully. If fresh garlic isn't available, garlic powder can be used in a pinch.
- Sea Salt: Table salt or kosher salt would work just as well.
- Unsalted Butter: If you only have salted butter on hand, simply adjust the amount of added salt to taste.
- Sour Cream: This gives the mashed potatoes a tangy twist. Greek yogurt is a great alternative.
- Fresh Chives: They add a nice pop of color and a hint of onion-like flavor. Dried chives or green onions can be used if fresh chives aren't available.
- Freshly Ground Black Pepper: You could also use white pepper for a milder flavor.
- Shredded Cheddar Cheese: Feel free to experiment with other types of cheese like Monterey Jack or Colby.
- Bacon: If you're vegetarian, you could use vegetarian bacon or smoked paprika for a similar smoky flavor.
- Optional: Half and Half or Milk: These are used to thin the mashed potatoes to your desired consistency. Any type of dairy or non-dairy milk will do the trick.
How to Make Loaded Mashed Potatoes
For the full recipe with measurements, see the recipe card at the end of the post.
Preheat your oven to 350 ° F and lightly spray a 2-quart baking dish with cooking spray.
Tips and Tricks
- Garlic Lovers Unite: If you're a fan of garlic like me, don't hesitate to add an extra clove or two. It'll give your mashed potatoes an extra kick of flavor that's simply irresistible.
- The Secret to Creamy Mashed Potatoes: Make sure to dice your butter before adding it to the hot potatoes. This allows it to melt more evenly, resulting in ultra-creamy mashed potatoes.
- For Veggie Lovers: If you're vegetarian or just trying to eat more greens, consider adding some steamed broccoli or peas to the mix. They add a lovely pop of color and some extra nutrients too!
- Making Ahead: If you're planning for a big family gathering, you can prepare these Loaded Mashed Potatoes ahead of time. Simply assemble everything in the baking dish, cover, and refrigerate. When you're ready to serve, bake as directed, adding a few extra minutes to the covered baking time.
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More Potato Recipes to Try
- For a hearty side cooked outdoors, you've got to try my Blackstone Potatoes - they're crispy on the outside and fluffy on the inside.
- Skillet Potatoes are a weeknight hero, with their golden crust and tender middle, they're a crowd-pleaser that's ready in no time!
- Next up, we have my Cheesy Scalloped Potatoes, a decadent side dish that's layered with creamy, cheesy goodness - it's a real showstopper at family gatherings.
- Nothing beats my Slow Cooker Mashed Potatoes - they're incredibly easy and perfectly creamy.
Loaded Mashed Potatoes
- 1 ½ pounds Yukon Gold potatoes peeled and cubed
- 1 ½ pounds russet potatoes peeled and cubed
- 3 cloves garlic peeled and sliced
- 1 teaspoon sea salt divided
- ½ cup unsalted butter
- 1 cup sour cream
- 2 tablespoons chopped fresh chives or 2 teaspoons dried chives
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups cheddar cheese divided
- 8 ounces bacon cooked and crumbled
- Optional: half and half or milk for thinning
- Preheat the oven to 350 ° F. Spray a 2-quart baking dish with cooking spray.
- Put the cubed potatoes, garlic, and ½ teaspoon salt in a large saucepan and cover with water.
- Bring to a boil, and then reduce to a simmer. Cook for 15 minutes or until tender.
- Drain and return to the pot. Dice the butter and sprinkle over the potatoes. Mash with a potato masher. Stir in the sour cream, chives, remaining ½ teaspoon salt, and black pepper. Stir in half of the cheese. If desired, thin with half and half, 1 tablespoon at a time.
- Transfer to the prepared baking dish sprinkle with the remaining cheese, and top with the bacon.
- Cover with foil and cook for 15 minutes. Remove the foil and cook for another 10 minutes, until bubbly.