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Loaded HOMEMADE Mashed Potatoes

Why eat regular mashed potatoes when you can have Loaded HOMEMADE Mashed Potatoes? Ok, maybe when you have a big meal. Other than that…these are the bomb. They are creamy, cheesy, bacon-y, chive-y, and basically everything you love about a loaded baked potato, only softer, spoonable, and ready to be piled high on your plate.

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Loaded HOMEMADE Mashed Potatoes by 3glol.net

My tummy gives me trouble here and there. When it does, I try to eat softer food. But I didn’t want plain ole mashed potatoes. So, I made these. This is also a great comfort food, and I needed some comforting. There is just something about a big bowl of warm mashed potatoes that feels like a little hug from the inside out.

The best part is that loaded mashed potatoes do not have to be fancy to taste amazing. You can dress them up for company, make them extra hearty for a weeknight dinner, or keep them simple when you are cooking for yourself and just need something warm and satisfying. If you already have potatoes, cheese, bacon, butter, and a few toppings, you are well on your way.

Fun Facts About Mashed Potatoes

Mashed potatoes have been around for a long time, and for good reason. Potatoes are filling, budget-friendly, and easy to turn into something creamy and comforting. They are also like a blank canvas. Add garlic and herbs, and they feel cozy. Add cheese, bacon, sour cream, and chives, and suddenly you have a side dish that might try to steal the whole meal.

Another fun little thing: loaded mashed potatoes are easier to serve than baked potatoes when you are feeding a group. No slicing, no squeezing, no balancing toppings on top of a potato that keeps rolling around. Just scoop, sprinkle, and eat. That alone makes them a winner in my kitchen.

Pork or Turkey?

I used turkey bacon in lieu of pork bacon since I didn’t want a bunch of grease. HOWEVER, I would have preferred the pork bacon. May I suggest if you can eat it, that’s what you use with these Loaded HOMEMADE Mashed Potatoes. Pork bacon brings that smoky, salty flavor that really says “loaded,” but turkey bacon works well if you want something a little lighter.

If you use pork bacon, cook it until it is nice and crisp, then drain it well before crumbling. If you use turkey bacon, give it a little extra time so it has some crunch. Either way, do not stir all of it in at once. Save a little for sprinkling on top because pretty food just tastes better. I don’t make the rules.

Oh, and did you notice, I didn’t take the easy route this time? I didn’t use box mashed potatoes. Made the real deal. And I was real excited to use my home grown chives.

Tips and Tricks for the Best Loaded Mashed Potatoes

Use starchy potatoes, such as russets, if you want fluffy mashed potatoes. Yukon gold potatoes are great too if you like them creamier and a little buttery-tasting.
Cut the potatoes into similar-sized pieces so they cook evenly. Nobody wants half mushy potatoes and half crunchy potatoes.
Start the potatoes in cold water, then bring them to a boil. This helps them cook more evenly from the inside out.
Salt the cooking water. Potatoes need seasoning early, not just at the end.
Warm the milk, cream, or half-and-half before adding it. Cold liquid can cool the potatoes down too fast and make them less fluffy.
Mash gently. If you overwork potatoes, they can turn gluey, and that is not the goal here.

My favorite trick is to add butter first, while the potatoes are hot, and then add the milk or cream a little at a time. That way, you can control the texture. Want them thick and hearty? Use less liquid. Want them smooth and creamy? Add a splash more until they are just right.

When it comes to cheese, shredded cheddar is an easy favorite, but you can switch it up. Colby Jack, Monterey Jack, pepper jack, or even a little smoked gouda would be delicious. Add the cheese while the potatoes are still warm so it melts into all those creamy little spaces.

Will you use box mix or will you make HOMEMADE?

There is no judgment here. Boxed mashed potatoes can absolutely save the day when you are tired, rushed, or just not in the mood to peel potatoes. But if you have the time and energy, homemade is worth it. The texture, flavor, and “I made this myself” feeling are hard to beat.

If you do use a box mix, make it your own. Use milk instead of only water, add a little butter, stir in cheese while it is hot, and finish with bacon, chives, sour cream, and a little cracked pepper. No one needs to know how quick it was unless you want to brag about it.

Serving Suggestions

Loaded mashed potatoes make a great side dish, but honestly, they can be the main event if you load them up enough. Serve them with grilled chicken, fried chicken, meatloaf, pork chops, steak, roasted vegetables, or a simple green salad. They also go great next to barbecue because that creamy potato goodness balances smoky, saucy flavors so well.

For a fun dinner idea, set up a loaded mashed potato bowl bar. Put the potatoes in a big serving dish and set out toppings like bacon, shredded cheese, sour cream, chives, green onions, jalapeños, diced ham, broccoli, chili, ranch seasoning, or hot sauce. Everybody can build their own bowl, and that makes dinner feel a little more fun with very little extra effort.

These are also a great holiday side if you want something familiar but a little more exciting than plain mashed potatoes. Just keep in mind that loaded mashed potatoes are rich, so a smaller scoop goes a long way when you are serving them with several other dishes.

Storage Tips

Store leftover loaded mashed potatoes in an airtight container in the refrigerator. They are best eaten within a few days. When reheating, add a splash of milk or a small pat of butter to bring back the creamy texture. Warm them slowly on the stovetop or in the microwave, stirring in between heating so they warm evenly.

You can freeze mashed potatoes, but because these have dairy and toppings, the texture may change a little after thawing. If you plan to freeze them, place cooled potatoes in a freezer-safe container and thaw in the refrigerator before reheating. Add extra butter, milk, or sour cream as needed to make them creamy again.

One more little tip: if you know you will have leftovers, keep some of the toppings separate. Fresh chives, crispy bacon, and extra cheese sprinkled on after reheating make leftovers taste more like round two and less like “yesterday’s potatoes.”

Make-Ahead Tips

You can make the potatoes earlier in the day and keep them warm in a slow cooker on the warm setting. Add a little butter on top and stir now and then so they do not dry out. If they get too thick, add a small splash of warm milk or cream. Add the bacon and chives close to serving time so they stay fresh and tasty.

If you like loaded dishes…check these out too….

Loaded Tater Tots

Loaded French Fries

Loaded Hash Brown Scramble

and my personal fav G’s Infamous Loaded Potato Salad

I think it’s pretty obvious now that I like loaded food. Potato dishes are basically my love language, especially when cheese and bacon are invited to the party.

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

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Rock on!

~Bobbi

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