Loaded Mashed Potatoes With Sour Cream And Bacon
If you’re looking for a tasty spin on the traditional mashed potato, this loaded mashed potatoes recipe has you covered! It’s basically a creamy baked potato and the perfect side dish for your next family feast!
Being a lover of all things potato I was actually amazed when I realized I had no potato recipes on my blog yet. So here it is! One of my favorites that I make time and time again. I hope you and your family love it just as much as I do!
What Goes Well With Mashed Potatoes?
That’s where this recipe comes in! You can add sour cream, bacon and chives like I do. Or get creative and dress them up with shredded cheese, thyme, or roasted garlic. This recipe makes an excellent base and you can change up the ingredients however you like to fit your taste buds! Serve them up with a side of turkey, roast chicken or a juicy steak like this Tuscan Ribeye and you’ve got yourself a feast!
Now let’s get cooking!
Kitchen Equipment Used In This Recipe:
Loaded Mashed Potatoes Recipe
Course: Side Dish
Serves: 8 | Time: 45 Minutes
3lbs Yukon Gold or Red Potatoes
1 Cup Milk
1 Stick (½ Cup) Salted Butter
¼ Cup Heavy Cream
4 oz. Cream Cheese
¼ Cup Sour Cream
¼ Cup Chives
4 to 5 Pieces Of Bacon Cut Into Chunks
Kosher Salt To Taste
Pepper To Taste
- Start by washing and scrubbing your potatoes thoroughly. For this recipe I leave the skin on so this is a very important step. If you want to peel them do so after washing them. Once they are probably rinsed cut them into cubes. If they are smaller potatoes, cutting them in half should be fine.
- Plop them into a pot and cover them with enough water to completely cover all of the potatoes. Sprinkle them with kosher salt and place over medium high heat. Once the water starts to boil, lower the heat to low and continue cooking for about 15 to 20 minutes. You will know they are done when they are easily pierced with a fork.
- While the potatoes are cooking, it’s a great time to prepare your bacon bits. Preheat the oven to 375 degrees. Once the oven is preheated cook several pieces on a baking sheet covered in foil. Bake for about 17-20 minutes. I like them to be slightly crispy.
- Prep the chives while the bacon is in the oven. I grab a handful and cut them with kitchen shears. You can use a knife if you prefer. Set aside.
- Once the potatoes are done. Drain them in a large colander and set aside. In the same pot you used to boil the potatoes, return it to the heat. Keep it at a medium low temperature. Add the milk, butter and heavy cream to pot and melt together.
- Next add the cream cheese. Stir until melted and creamy. At this point you can also add the salt and pepper.
- When everything is melted down remove it from the heat and dump the potatoes back into the pot. Mash them by hand with a potato masher. Continue to mash until reaching desired consistency.
- At this point I will mix in the sour cream, chives and bacon bits. If you want to dress them up, save some of the chives and bacon bits to sprinkle on top. Transfer them to your favorite dish and serve!
Storage: You can keep these in the fridge in an airtight container for up to four days.
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations!
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