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Creamy Loaded Mashed Potatoes: The Ultimate Comfort Side Dish

A close-up of a white bowl filled with creamy loaded mashed potatoes topped with melted cheddar cheese, crispy bacon bits, and fresh chives.
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Make restaurant-style creamy loaded mashed potatoes that are fluffy and rich. This recipe combines tender potatoes with butter, sour cream, sharp cheddar cheese, crispy bacon, and fresh chives for an indulgent side dish perfect for family meals or holiday feasts.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 4 tablespoons unsalted butter
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus extra for topping
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 8 slices bacon, cooked crisp and crumbled
  • 1/4 cup fresh chives, chopped

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
  2. Cook the potatoes until they are fork-tender, about 15 to 20 minutes. Do not overcook them.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess moisture to evaporate. This step helps prevent gummy potatoes.
  4. Return the drained potatoes to the hot, empty pot. Mash them thoroughly using a potato masher or a potato ricer for the fluffiest texture.
  5. Add the warm milk, butter, and cream cheese to the mashed potatoes. Stir gently until the butter and cream cheese melt and are incorporated.
  6. Stir in the sour cream, 1 cup of shredded cheddar cheese, salt, and pepper. Mix until everything is just combined and creamy. Avoid overmixing.
  7. Taste the potatoes and adjust salt and pepper as needed.
  8. Gently fold in half of the crumbled bacon and half of the chopped chives.
  9. Transfer the creamy loaded mashed potatoes to a serving bowl. Top with the remaining cheddar cheese, bacon, and chives.
  10. Serve immediately as your ultimate comfort food side dish.

Notes

  • For the creamiest texture, use a potato ricer instead of an electric mixer.
  • Warm the milk and butter slightly before adding them to the potatoes; cold dairy makes the potatoes stiff.
  • You can prepare the potatoes through step 6, cover the bowl, and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, stirring in a splash of extra milk if needed.

Nutrition

Find it online: https://mdlatdmm.com/loaded-mashed-potatoes-recipe/