Loaded Mashed Potatoes Recipe

Prepare and boil potatoes

Place peeled and cut potato chunks in a large pot. Add water to cover potatoes by about 1 inch (roughly 8 cups for 2 lb potatoes). Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a vigorous simmer and cook until potatoes are very tender and easily pierced with a fork, 12–18 minutes depending on chunk size and potato type.

Drain and steam-dry

Drain potatoes thoroughly in a colander. Return drained potatoes to the hot pot off the heat and let them sit, covered, for 1–2 minutes to steam-dry excess moisture. This helps produce fluffy mash.

Warm dairy

While potatoes cook, combine butter, milk, and cream cheese in a small saucepan over low heat (or microwave in a heatproof bowl) and warm until butter and cream cheese are melted and mixture is hot but not boiling. If using minced garlic, add it to the warming dairy to soften its raw edge.

Mash and combine

Return potatoes to the pot or a large mixing bowl. Mash using a potato masher or ricer to your desired texture. Pour in the warm butter-milk-cream cheese mixture, then add sour cream. Stir gently until smooth and creamy. Taste and season with 1 teaspoon freshly ground black pepper and additional kosher salt or flaky sea salt to taste.

Fold in cheese

Fold 1 cup of the grated sharp cheddar into the warm mashed potatoes so it melts through and becomes creamy, reserving about 1/2 cup for topping.

Prepare bacon and green onions

If bacon is not already cooked, cook 6 slices in a skillet over medium heat until crispy, about 6–10 minutes, turning once. Drain on paper towels and crumble when cool. Trim and thinly slice green onions, separating white and green parts; reserve green parts for garnish and stir some white parts into the mash for mild onion flavor.

Assemble and finish

Transfer mashed potatoes to a serving dish. Sprinkle reserved 1/2 cup grated cheddar over the top. Place under a broiler for 2–4 minutes (watch carefully) until cheese is bubbling and lightly browned, or alternatively, bake at 425°F (220°C) for 8–10 minutes. Remove from oven, drizzle with melted extra butter, scatter crumbled bacon, sliced green onions, and snipped chives on top. Finish with flaky sea salt to taste.

Garlic or richer cream variation

If using minced garlic, it was warmed with the dairy; taste the mash and, if a stronger garlic flavor is desired, sauté an additional 1–2 minced cloves in 1 tablespoon butter until fragrant (30–45 seconds) and stir into the potatoes. To make the mash richer, replace 1/4 cup of the milk with cream or half-and-half when warming the dairy.