These loaded mashed potatoes have it all! With bacon, sour cream, chives, cheese, and garlic, they’re absolutely packed (or loaded!) with flavor.
Course: Side Dish
Keyword: loaded mashed potatoes, mashed potatoes
Servings: 6-8 servings
Author: Kasey Schwartz
3-4lbs.Yukon Gold potatoespeeled and cut into 1” pieces
1stick unsalted butter
2cupsshredded cheddar cheese
Salt & black pepper to taste
Place potatoes in a large pot and cover with water. Add 2 large pinches of salt. Bring to a boil, reduce to a simmer, and cook until fork tender, about 15 minutes.
While the potatoes cook, cook the bacon in a large saute pan over medium-high heat, flipping every 4-5 minutes, until done and crispy. Remove to a paper towel-lined plate to drain. Crumble the cooled bacon and set aside.
Add the milk, butter, and garlic powder to a small saucepan and bring to a simmer over medium-low heat. Reduce to low and set aside.
Drain the potatoes in a colander and return to the pot. Mash with a potato masher (or push through a tamis or food mill.) Slowly add the hot milk mixture, stirring constantly, to combine and emulsify.
Add the sour cream, cheese, and bacon and stir to combine. Season to taste. Transfer to a serving bowl and top with chives.