Loaded Mashed Potatoes Recipe

Prep potatoes

Place peeled and cut potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Boil

Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, 15–20 minutes depending on chunk size.

Drain thoroughly

Drain potatoes in a colander and return them to the hot pot. Let sit 1–2 minutes to allow excess moisture to steam off.

Warm dairy

While potatoes cook, warm the milk and butter together in a small saucepan (or microwave) until butter is melted and mixture is hot but not boiling.

Mash and mix

Using a potato masher, ricer, or hand mixer on low, mash potatoes until mostly smooth. Add softened cream cheese and sour cream and mix to incorporate. Slowly pour in warm milk-butter mixture while stirring until you reach desired consistency. Taste and season with the 1 tsp salt and 1 tsp black pepper (adjust to taste).

Prepare toppings

Preheat broiler to high (if finishing under broiler) or oven to 375°F (190°C) if baking. Chop cooked bacon and thinly slice green onions. Reserve 1/4 cup of shredded cheddar for finishing.

Assemble

Transfer mashed potatoes to an oven-safe serving dish (or keep in the pot if not baking). Smooth the top and dot with the 1 tablespoon melted butter. Sprinkle evenly with about 3/4 cup shredded cheddar and the chopped bacon.

Optional crisp topping

If using, mix panko breadcrumbs with grated parmesan and a little melted butter, then sprinkle over cheese for a crunchy finish.

Melt cheese and finish

Place under the broiler 4–6 inches from the heat for 2–4 minutes until cheese is bubbly and lightly browned (watch carefully). Alternatively, bake at 375°F (190°C) for 12–15 minutes until heated through and cheese is melted and topping is golden.

Garnish and serve

Remove from oven or broiler, sprinkle reserved 1/4 cup cheddar, sliced green onions, and snipped chives over the top. Finish with a light grind of black pepper. Serve immediately.