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  • Writer's pictureEmily Tillmann

Loaded Mashed Potatoes

Made, written & photographed by the creators of the Point
Loaded Mashed Potatoes

This Loaded Mashed Potatoes recipe is a delicious and indulgent dish that is perfect for any occasion. This popular side dish is a twist on traditional mashed potatoes, taking them to the next level with the addition of rich and flavorful ingredients.


Whether you're serving these potatoes at a holiday meal or a backyard barbecue, they are sure to be a hit with everyone at the table!

 

Loaded Mashed Potatoes

Serves 8 | Total Time: 2 hours

Ingredients:

  • 3 lb russet potatoes, peeled and chopped into quarters OR 1.5inch pieces

  • 3/4 cup milk

  • 4 tablespoons butter

  • 1 cup sour cream

  • 1 1/2 teaspoon garlic powder

  • Salt and pepper to taste

  • 1 1/2 cup cheddar cheese, shredded

  • 8 slices bacon, cooked and crumbled

  • 1/2 cup green onions, chopped


Instructions:

Preheat oven to 350 degrees. Spray a 9 inch square or 2 quart baking dish with nonstick spray. Set aside.


Begin by bringing a large pot of water to a boil. Once boiling, add 3 lb. of russet potatoes. Continue to cook for 20 to 30 minutes or until they are easily poked with a fork. Remove from heat and gently mash.


Some ways you can easily mash potatoes are: with a ricer, beat with an electric mixer, or smash with a classic potato smasher!


Add in 3/4 cup milk, 2 tablespoons butter, 1 cup sour cream, 1 1/2 teaspoon garlic powder, and salt and pepper to taste. Stir in 1 cup of the shredded cheddar cheese. Spread into prepared baking dish and top with remaining cheese. Cover with aluminum foil and bake for 20 minutes.


You could follow boiling and mixing the potatoes the day before. Then, place in fridge, covered over night to proceed with cooking the potatoes the next day.


After the 20 minutes are up, remove aluminum foil and top with bacon. Place back in oven for another 20 minutes, or until cheese is bubbly and the potatoes are thoroughly heated.


Top with green onions, additional sour cream, salt and pepper, and serve hot!

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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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