If you want the most outrageously delicious Loaded Mashed Potatoes, you have come to the right place. Buttery potatoes are mashed into fluffy, creamy perfection, then packed to the brim with classic loaded-potato flavors and a generous pile of cheesy goodness.
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You’ll Love These Loaded Mashed Potatoes
With how easy these loaded potatoes are to make, you may never want to make them any other way again. I wasn’t sure anything could replace the joy I feel eating a loaded baked potato until I tried this loaded mashed potato recipe, and it completely changed the game for me.
Why You’ll Love Them:
- This is for the potato enthusiasts who appreciate a well-crafted, flavor-forward potato recipe.
- When I’m tired of gravy or butter as a topping, I love to load it up with all the good stuff.
- The baked cheese layer on top is just the perfect addition.
- You can customize this with any toppings that fit your taste! Go crazy with it.
- The ranch powder mixed into the mashed potatoes makes these so addictive!
- Serve with your favorite main dishes and voila! A hearty, complete meal.
Ingredients You’ll Need
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Russet Potatoes – I find russet potatoes to have a fluffier consistency. For a richer, butterier texture, you can use Yukon Gold potatoes.
- Bacon – I like using a nice, thick cut of bacon for this. You can use whatever is easiest/best for you.
- Roasted Garlic Paste – You can usually find this at any mainstream grocery store, they come in tubes. I like the roasted garlic one for extra flavor, but the plain garlic paste will work fine.
- Sour Cream – This adds an extra creamy, fluffy texture to the mashed potatoes.
- Ranch Seasoning – I add a little extra to sprinkle in at the end for more flavor.
- Milk – Whole milk is my choice, but 2% is fine. You can use half-and-half for extra creaminess.
- Cheddar Cheese – Freshly shredded cheddar cheese will melt the best. You can try other cheeses if you like, Colby Jack is a delicious choice as well!
How to Make Loaded Mashed Potatoes
This is just a visual overview of how this recipe is made to help you visualize the process. For the actual recipe directions with full details, please see the recipe card below.
Step 1: Boil potatoes until fork-tender. Drain & add back to the pot.
Step 2: Cook bacon until crisp.
Step 3: Add butter, garlic paste, salt, and pepper, then mash.
Step 4: Combine ranch & sour cream.
Step 5: Mix in ranch mix, milk, and 1/2 of the cheese.
Step 6: Broil in a baking dish with remaining cheese & bacon on top. Garnish & serve.
Christi’s Tips For Success!
Perfect Consistency – Mash the potatoes thoroughly before adding any dairy. Mixing too much after adding the sour cream and milk can turn the mashed potatoes gummy.
A ricer, potato masher, or even a hand or stand mixer can help you achieve an extra-smooth consistency.
Storage Tips
Storing: Transfer the loaded mashed potatoes into an airtight container. You can store it for up to 4 days in the fridge.
Reheating: Reheat in the microwave in 30-second intervals, or on the stovetop until warmed through. Add a splash of milk to add moisture back into the potatoes.
What To Serve With Loaded Mashed Potatoes
These Loaded Mashed Potatoes serve well alongside most, if not all main dishes. I would serve these with my Chicken Skewers, Air Fryer Salmon, Pork Tenderloin On The Grill, Buttermilk Fried Chicken, Crockpot Steak Bites, Honey Mustard Pork Chops and so much more!
More Potato Recipes
Can’t get enough potatoes? I hear you! Here are more delicious recipes to try!
Loaded Mashed Potatoes
Ingredients
- 3 lbs russet potatoes (peeled and cut into pieces)
- 6 slices thick bacon
- 4 tablespoons unsalted butter
- 1 teaspoon roasted garlic paste
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 2 tablespoons ranch seasoning (this is the dry mix)
- 1/2 cup whole milk (warmed)
- 1 1/2 cups shredded cheddar cheese (divided)
- 3 green onions (sliced)
Instructions
- Wash, peel, and cut the potatoes. Place them in a large pot of cold, salted water. Bring the pot to a boil and cook the potatoes for 18-20 minutes until soft and tender, and you can pierce them easily with a fork.
- While the potatoes boil, cook the bacon according to package instructions, in an air fryer or on the stovetop, until very crispy. Transfer the bacon to a paper towel-lined plate to drain the grease, and crumble the slices into small pieces. Set aside.
- Once the potatoes are ready, drain them from the pot. Immediately add the drained potatoes back to the pot, then add the butter, garlic paste, salt, and pepper. Mash until smooth. If you prefer, you can leave some chunks for texture.
- In a separate bowl, add the sour cream and ranch powder. Mix to combine. Add this mixture to the mashed potatoes along with the warm milk and stir well. Adjust with salt and pepper to taste.
- Fold in 1/2 of the shredded cheddar cheese. Spoon the mashed potatoes into a 9×13 baking dish. Smooth the top so it bakes evenly. Add the rest of the cheese and bacon on top.
- Broil in the oven for about 4-5 minutes, or until the cheese is melted and bubbly. Keep a close eye on the oven as to not over broil. Remove from oven. Top with sliced green onion and any other toppings your heart desires. Serve immediately and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
