These loaded mashed potatoes have it all — bacon, sour cream, chives, cheddar, and a touch of garlic — for a creamy, savory side everyone will love.
Loaded mashed potatoes combine the comfort of classic mashed potatoes with all the best baked potato toppings. Start with buttery Yukon Gold potatoes, then fold in sharp cheddar, crispy bacon, tangy sour cream, warm milk and butter, garlic powder, and fresh chives. The result is a rich, creamy side dish that’s easy to make and easy to customize.
Easy Loaded Mashed Potatoes Recipe
This recipe makes an ideal accompaniment to hearty mains like meatloaf, pork chops, fried chicken, or steak bites, and it’s also a crowd-pleasing addition to holiday dinners. You can adapt the mix-ins to suit your tastes — try swapping cheeses, adding heat with hot sauce, or mixing in cauliflower for a lower-carb version.
Below are the ingredients, variations, step-by-step instructions, storage tips, and serving suggestions to help you prepare loaded mashed potatoes that stay creamy and full of flavor.
Ingredients
See the recipe card at the end for exact quantities and prep/cook times.
- Yukon Gold potatoes – buttery and ideal for mashing (russets work too).
- Bacon – cooked crisp and crumbled.
- Whole milk – for a rich, creamy texture.
- Unsalted butter
- Garlic powder
- Sour cream – adds tang and smoothness.
- Shredded cheddar cheese – sharp cheddar delivers the best flavor.
- Chives – thinly sliced (green onions are an acceptable substitute).
- Salt & black pepper to taste.
Variations
- Lower-carb: Replace half or all of the potatoes with cooked cauliflower.
- Different cheese: Try smoked gouda, pepper jack, or Gruyère for new flavors.
- Spicy: Stir in hot sauce or chopped jalapeños.
- Vegetarian: Omit the bacon and fold in roasted or steamed vegetables like broccoli.
How to Make Loaded Mashed Potatoes
- Boil the potatoes: Place peeled, evenly cut potatoes in a large pot and add cold water to cover by about 1 inch. Add generous pinches of salt, bring to a boil, then reduce to a simmer and cook until fork-tender, about 15 minutes.
- Cook the bacon: While the potatoes boil, cook bacon in a skillet over medium-high heat until crispy, flipping as needed. Drain on paper towels, then crumble and set aside.
- Warm the dairy: In a small saucepan, combine milk, butter, and garlic powder and warm gently over medium-low heat until the butter melts and the mixture is hot but not boiling. Keep warm.
- Mash and combine: Drain the potatoes and return them to the pot. Mash until smooth (or leave a little texture if you prefer). Gradually stir in the hot milk mixture to create a creamy emulsion. Fold in sour cream, shredded cheddar, and most of the crumbled bacon. Season with salt and pepper to taste.
- Finish and serve: Transfer to a serving bowl and top with remaining bacon and the sliced chives.
Tip!
Make-ahead: Place finished mashed potatoes in an oven-safe casserole, cover with foil, and refrigerate up to 2 days. Reheat in a 350°F oven until warmed through, about 30 minutes. For leftovers, store in the fridge up to 3 days and reheat gently in the microwave or oven.
How to Store Leftover Loaded Mashed Potatoes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered oven-safe dish at 350°F until heated through. If texture dries, stir in a little warmed milk or butter to restore creaminess.
Serving Suggestions
Loaded mashed potatoes pair especially well with:
- Crock Pot BBQ Chicken
- Baked Pork Chops
- Fried Chicken
- Garlic Butter Steak Bites
FAQs
Outback’s version typically includes cheddar cheese, sour cream, green onions, garlic, and bacon. This recipe gives similar flavors and texture at home.
Yes — use a flavored instant variety like sour cream & onion for extra taste, then fold in the cheese, chives, and bacon as directed.
You can freeze them, but the texture may change on thawing. If freezing, thaw overnight in the fridge and reheat slowly, adding a splash of milk if needed to restore creaminess.
Yes. Make the potatoes, store covered in the fridge up to 2 days, then reheat in a 350°F oven until warmed through. Top with fresh chives just before serving.
Recipe Card
Loaded Mashed Potatoes
Course: Side Dish
Cuisine: American
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 3–4 lbs. Yukon Gold potatoes, peeled and cut into 1″ pieces
- 8 slices bacon, cooked and crumbled
- ¾ cup whole milk
- 1 stick unsalted butter
- 1 tsp garlic powder
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 3 tbsp chives, finely sliced
- Salt & black pepper to taste
Instructions
- Place potatoes in a large pot and cover with cold water. Add two large pinches of salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15 minutes.
- While potatoes cook, fry bacon in a skillet over medium-high heat until crispy. Drain on paper towels, then crumble and set aside.
- Combine milk, butter, and garlic powder in a small saucepan. Warm over medium-low heat until hot and the butter melts. Keep warm.
- Drain potatoes and return to the pot. Mash until smooth. Gradually add the hot milk mixture, stirring to combine and create a creamy texture.
- Stir in sour cream, shredded cheese, and most of the bacon. Season with salt and pepper. Transfer to a serving bowl and top with remaining bacon and chives.
Nutrition (per serving)
Calories: 548 kcal | Carbohydrates: 45 g | Protein: 19 g | Fat: 33 g