Ingredients Needed
Potatoes. Use any floury potato suitable for baking/mashing. Russet potatoes, King Edward, Maris Piper, Yukon Gold potatoes, etc. are all good options. Butter. Salt and black pepper. Sour cream. Cheddar cheese. Use any good melting cheese, the more flavorful the better. Sharp cheddar, gruyere, Monterey Jack, Colby or Swiss cheese are all good options. Bacon. Chives. Green onion/spring onion can also be used.
How to make loaded mashed potatoes
Peel and slice the potatoes into large chunks then add to a large pot and add cold water. Season generously with salt then place potatoes over medium-high heat, bring to a boil and allow to cook until the potatoes are fork tender. Drain then add the butter, sour cream, salt and pepper and mash until smooth. Cook the bacon until crisp and grate the cheese then stir into the mashed potatoes with a generous tablespoon of chives. Taste and adjust seasoning if necessary then serve.
Can I make this ahead?
The loaded mashed potatoes can be made up to a day in advance and kept covered in the fridge until ready to serve. I would however suggest only adding the crispy bacon right before serving as it will go soft if added too far in advance. You could also make a loaded mashed potato casserole. Transfer the potatoes to a casserole dish/baking dish, add grated cheese and crumble bacon over the top. Cover with foil and refrigerate until you’re ready to bake until hot throughout. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
Serving Suggestions
This loaded mashed potato recipe is great served with any main dish you would normally serve with mashed potatoes. It will be a fantastic Thanksgiving side dish as well. We love it with Parmesan crusted chicken, sirloin steak or broiled pork chops.
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