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Creamy Loaded Mashed Potatoes: The Ultimate Comfort Side Dish

A close-up of creamy loaded mashed potatoes topped generously with crispy bacon bits, shredded cheddar cheese, and chopped green onions.
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Make restaurant-style creamy cheesy mashed potatoes that are fluffy, not gluey. This recipe loads them with butter, sour cream, sharp cheddar, and crispy bacon for the best indulgent potato side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 cup sharp cheddar cheese, shredded (plus extra for topping)
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, thinly sliced (for garnish)

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. Boil 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 steam to evaporate. This step helps prevent gummy potatoes.
  4. Return the drained potatoes to the dry, warm pot. Mash them thoroughly using a potato masher or a potato ricer for the smoothest texture.
  5. Add the warm milk and softened butter to the mashed potatoes. Mix gently until just combined. Avoid overmixing.
  6. Add the softened cream cheese, sour cream, salt, and pepper. Fold these ingredients into the potatoes until the mixture is smooth and creamy.
  7. Stir in 1 cup of shredded sharp cheddar cheese and half of the crumbled bacon until evenly distributed.
  8. Transfer the creamy cheesy mashed potatoes to a serving bowl. Top with the remaining shredded cheddar cheese and the rest of the crispy bacon.
  9. Bake at 375°F (190°C) for 10 minutes, or until the cheese is melted and bubbly. Alternatively, serve immediately without baking.
  10. Garnish with sliced green onions before serving your ultimate comfort food side dish.

Notes

  • For the fluffiest texture, use a potato ricer instead of an electric mixer.
  • Warm the milk and butter before adding them to the potatoes; cold dairy results in denser potatoes.
  • You can prepare the mashed potatoes (up to the point of adding the final toppings) one day ahead. Cover and refrigerate. Reheat gently on the stovetop or bake as directed.

Nutrition

Find it online: https://dishicious.com/loaded-mashed-potatoes-creamy-cheesy-recipe/