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Recipes » Loaded Mashed Potatoes

Loaded Mashed Potatoes

By Kate Morgan Jackson

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This easy recipe for loaded mashed potatoes takes this favorite side dish and kicks it way up with bacon and cheese!

loaded mashed potatoes

PIN this recipe for Loaded Mashed Potatoes now… So you can make it later!

Hey there, mashed potatoes! I will happily admit that I could eat mashed potatoes and only mashed potatoes for dinner and be 1000% happy.

One of my favorite lunches is a warmed up bowl of mashed potatoes with a poached egg on top. SO. GOOD.

So of course I decided to mess with success and see if I could make a perfectly perfect side dish even more perfect, and as it turns out, adding bacon and cheese to mashed potatoes turns them into Mashed Potato Paradise…so if you are starting to work on your Thanksgiving menu (or if you are just a mashed potato super-fan like I am)…well, you gotta.

What is the best way to mash potatoes?

This recipe of course starts with a batch of mashed potatoes, and you have a few mashing options.

If you want to be old school (which I usually am) you use a potato masher or a potato ricer. The masher is just what it sounds like – an old-fangled kitchen tool that mashes the soft cooked potatoes. If you like your mashed potatoes a little lumpy and rustic, this is the way to go.

Or, you can use a potato ricer, which involves putting the potatoes into something that looks like a giant garlic press and squeezing until the smooshed potatoes come out the other end. It’s just the ticket if you like smooth mashies.

If you don’t have the energy for either of these hand-help options, you CAN use a hand mixer. You will definitely have some lumps (which is not bad) and the potatoes will be a little more dense.

Whatever you do, don’t be tempted to use your food processor. This is a sure-fire way to end up with gluey, sticky, gummy potatoes and NOBODY WANTS THAT. (The only food processor potato recipe I know that works every time is the one for Aligot Potatoes, for mysterious reasons.)

How to make loaded mashed potatoes!

You start out (as so many of my recipes do!) by making bacon.

Cook 8 ounces of chopped bacon in a skillet over medium heat until it is nice and crispy.  Scoop it out and drain on paper towels.

Put five pounds of scrubbed and quarter Yukon Gold potatoes into a large pot of water (no, you don’t have to peel them unless you want to!).

Bring the water to a simmer and let them cook until the potatoes are tender, about 20 minutes (they are done when a paring knife slides into them easily).  Drain and return ’em to the pot.

Add ¾ cup of butter, 8 ounces of cream cheese, and a half cup milk (and it is always good to have these three things at room temperature so they don’t cool down your potatoes too much).

Mash the potatoes with a potato masher until they are the consistency you like.  You can add in a little more milk if needed.

Stir in a pinch of salt and black pepper and mash the potatoes one more time to mix in the seasoning.

Stir in the cooked bacon, 2 cups of finely shredded cheddar cheese and a few chopped scallions until everything is nice mixed through.  Taste and add more salt and pepper as needed. Taste again just to be sure.

More tips for making loaded mashed potatoes!

Don’t I have to peel the potatoes?

You can if you want to, and if you want Perfectly Smooth Mashed Potatoes you should. But particularly with Yukon Gold potatoes (sometimes known as butter potatoes) the skin is nice and thin, and adds a nice texture. If you do decide to peel, make chips out of the peelings!

Can I use a different kind of potato?

Yep! Idaho or Russets will work just fine. The texture will be a little more rustic.

Can these potatoes be made ahead?

They sure can! You can either warm them up in a 325 oven (cover them with foil first) or put them in a slow cooker on the Keep Warm setting.

Now pass the loaded mashed potatoes around the table and watch everyone take an extra helping!

Oh, and on the extremely thin chance that there are any leftovers, hide them in the very back of the fridge and warm them up tomorrow, and pop a poached egg on top. Trust me.

OTHER MASHED POTATO RECIPES WE LOVE!

Aligot Potatoes
This easy recipe for aligot potatoes is guaranteed to rock your mashed potato world. Creamy and delicious and so easy to make!
Aligot Potatoes
This easy recipe for aligot potatoes is guaranteed to rock your mashed potato world. Creamy and delicious and so easy to make!
Smashed Bacon Potatoes
Take your regular mashed potato recipe to potato heaven by adding bacon!
Smashed Bacon Potatoes
Take your regular mashed potato recipe to potato heaven by adding bacon!

Want to round out your meal? This recipe pairs well with...

easy slow cooker turkey with stuffingSlow Cooker Turkey With Stuffing
roasted cauliflowerRosemary Roasted Cauliflower
pecan slab piePecan Slab Pie
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loaded mashed potatoes

Loaded Mashed Potatoes


  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
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Description

This easy recipe for loaded mashed potatoes takes this favorite side dish and kicks it way up with bacon and cheese!


Ingredients

  • 8 ounces bacon, chopped
  • 5 pounds Yukon Gold potatoes, scrubbed and cut into quarters
  • 3/4 cup butter, room temperature
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup milk, room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups finely shredded cheddar cheese
  • 6 scallions, chopped

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy.  Scoop out and drain on paper towels.
  2. Put five pounds of scrubbed and quarter Yukon Gold potatoes into a large pot of water (no, you don’t have to peel them unless you want to!). Bring the water to a simmer and let them cook until the potatoes are tender, about 20 minutes (they are done when a paring knife slides into them easily).  Drain and return to the pot.
  3. Add the butter, cream cheese, and the milk. Mash the potatoes with a potato masher until they are the consistency you like.  You can add in a little more milk if needed.
  4. Stir in the salt and black pepper and mash the potatoes one more time to mix in the seasoning.
  5. Stir in the cooked bacon, the cheese and the scallions until mixed through.  Taste and add more salt and pepper as needed.
  6. Dish them out and get ready to hand out seconds!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Equipment

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4863.2 g538.7 mg33.2 g17.8 g0.2 g35.8 g4 g12.9 g84.5 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on November 7, 2021

Good for: Christmas/Holidays, Comfort Foods, Dinner Party, Thanksgiving

Last Post:
Recipe Round-Up: Ten Favorite Slow Cooker Suppers!
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  1. Mary Kate Morgan says

    November 7, 2021 at 9:36 am

    Turnips!!!!! And I think yummy!!! Can’t please everyone. Bacon does rule tho…..

    Reply
    • Kate Morgan Jackson says

      November 8, 2021 at 11:42 am

      You are such a good sport – and yes, I think if you had stirred some bacon in there, everything would have been fine. :) Love you, mama!

      Reply
  2. Karen Nelson says

    November 7, 2021 at 12:58 pm

    Oh my goodness…think we’re having this tonight…as I am making Yukon’s!

    Wanted to say, so glad you guys are heading North to be with your mama and family…makes my heart happy????????

    Take care of you and all❣️

    PS…I retired the first of the month!????

    Reply
    • Kate Morgan Jackson says

      November 8, 2021 at 11:41 am

      First all, CONGRATULATIONS! Do you feel like a whole new person? I hope you are getting to sleep late every morning and read all the books and watch all the movies!! So happy for you! And yes, I am so excited to be seeing my Northern loves in a few short weeks…that is the best thing to be thankful for. xoxo!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

Want to round out your meal? This recipe pairs well with...

easy slow cooker turkey with stuffingSlow Cooker Turkey With Stuffing
roasted cauliflowerRosemary Roasted Cauliflower
pecan slab piePecan Slab Pie

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