Loaded Mashed Potatoes
Comfort food starts and ends with potatoes in my house. Loaded Mashed Potatoes are the ultimate experience when it comes to this comfort food.
Creamy mashed potatoes covered in shredded cheddar cheese, crisp bacon, and green onions have my heart. Seriously if you are a fan of a loaded baked potato then you have to give these loaded mashed potatoes a try.
This dish is perfect as a side dish for chicken or steak. I have also taken this to potlucks and barbecues and it was a hit.
How to make Loaded Mashed Potatoes
I just love mashed potatoes, the creamier they are the better. I also have a love affair with baked potatoes loaded to the brim with toppings. Combining the two is what makes this recipe come to life.
The idea of making a loaded mashed potatoes casserole is brilliant. It is all of the flavor of a loaded baked potato but without the skin.
In making this recipe the secret is in the decadence of the potatoes. The creaminess and richness comes from using butter and sour cream. I like to mix both of them into the potatoes until they are fluffy.
The best toppings are the ones you like the most. If you would put something on a baked potato then it can be a topping on the loaded mashed potatoes. I know someone who loves corn with potatoes, I see no harm in adding them to the top with the other ingredients if that is what you like.
Ingredients For Loaded Mashed Potatoes Casserole
I am a huge fan of making dishes as easy as possible and this recipe is no exception. While it is absolutely possible to make mashed potatoes from scratch this recipe takes the easy way out by using instant mashed potatoes.
And if you have extra mashed potatoes left over from another dinner then this recipe is an easy way to use those up and make them taste delicious.
This easy loaded mashed potatoes recipe will feed up to 6 people. If you have a larger crowd to feed or if you want to have some of this recipe left over for meal prep for the week then doubling the recipe is absolutely doable.
Mashed Potatoes: A must ingredient for this recipe mashed potatoes are the base that everything else is built on. For this recipe I used packaged mashed potatoes for ease. If you have the time then using 4-6 russet potatoes to make the mashed potato base is an option.
Sour Cream: Adding sour cream to the potatoes makes them so creamy and bring extra flavor that I love. It may sound strange to add the sour cream into the potatoes but it really is a key ingredient. These are loaded mashed potatoes so we are filling them with all of the flavors of a baked potato
Butter: I like to follow the directions written on the package to add a few tablespoons of butter to the mashed potatoes while they are cooking.
Shredded Cheese: Shredded cheddar cheese is added to the top of the potatoes to blanket them in cheesy goodness. I like a strong cheese flavor so my preference is to use sharp cheddar cheese.
Bacon: In my opinion it is not possible to have a loaded mashed potato without bacon.
Green Onions: I love to add a few sprinkles of chopped green onions as the final ingredient to help bring all of the flavors together.
How To Make Loaded Mashed Potatoes
- Preheat the oven to 375 Degrees Fairenheight.
- Take a 8×8 Pyrex dish and spray it with Cooking Spray like Pam. If you want to stretch the dish out you can use a 9×13 sized Pyrex dish.
- Cook the bacon in a Non-Stick Skillet and set it aside on a paper towel to absorb the grease. Once cooled cut or crumble into small pieces.
- Make the mashed potatoes according to the package directions. If you are adding butter at this point in time then it is not necessary to add it again later unless you want a rich buttery flavor to the potatoes. When the potatoes are made add the sour cream, butter, salt and pepper.
- Spoon the potatoes into the 8×8 inch Pyrex dish. I like to spray my baking dish with a non-stick cooking spray like Pam.
- Grate one cup of sharp cheddar cheese and sprinkle over the top of the potatoes. Because I like a strong cheddar taste I always use extra sharp cheddar. However, regular cheddar cheese works just as well.
- Add the cooked and crumbled bacon on top of the cheese.
- Cover the potatoes with aluminum foil and place into the oven for 15 minutes until all of the cheese is melted.
- Remove from the oven and sprinkle diced green onions on top.
- Serve with your favorite main dish and enjoy!
Frequently Asked Questions
Is It Better To Use Milk Or Heavy Cream In Mashed Potatoes?
When it comes to making the perfect batch of mashed potatoes, there are countless variations and secrets to achieve that creamy, dreamy consistency. One of the most debated aspects is whether to use milk or heavy cream as a key ingredient. Lets explore both options and weigh their pros and cons, helping you decide which one will give your mashed potatoes that heavenly texture you desire.
- Milk: A Classic Choice for Traditionalists
Using milk in mashed potatoes is a tried-and-true method that has been passed down through generations. Here’s why some swear by it:
a) Lighter Texture: Milk adds a lightness to mashed potatoes, resulting in a fluffier consistency.
b) Familiar Flavor: The subtle taste of milk doesn’t overpower the delicate flavor of the potatoes themselves.
c) Health-Conscious Option: For those watching their calorie intake or seeking a lighter option, using milk can be an excellent choice.
- Heavy Cream: Indulgence at its Finest
If you’re looking for next-level richness in your mashed potatoes, heavy cream might just be the answer. Consider these advantages:
a) Ultra-Creamy Texture: Heavy cream yields exceptionally smooth and velvety mash due to its higher fat content.
b) Luxurious Taste: The richness imparted by heavy cream brings out a decadent flavor profile that can elevate your dish.
c) Foolproof Consistency: Unlike milk, which may curdle when exposed to high heat, heavy cream stays stable.
When it comes to choosing heavy cream or milk to use in making mashed potatoes I will always choose heavy cream. There is a higher fat content in the heavy cream and that adds to the creaminess and richness in flavor. Ultimately the choice is up to you.
How To Reheat To Loaded Mashed Potatoes?
Whether you have leftovers or want to prepare them in advance for a gathering, knowing how to reheat these tasty spuds without sacrificing their flavor and texture is essential. Here is a method that I have found works best in my home.
Reheating in the Oven
- Preheat your oven to 350°F (175°C).
- Transfer the desired amount of loaded mashed potatoes into an oven-safe dish.
- If your loaded mashed potatoes seem dry, add a bit of milk or chicken broth to prevent them from drying out further during reheating.
- Cover the dish with aluminum foil or an oven-safe lid.
- Place the covered dish in the preheated oven and bake for approximately 20-25 minutes until heated through.
- Remove from the oven carefully using mitts or pot holders.
- Give it a good stir before serving hot.
Can You Freeze Loaded Mashed Potatoes?
It is absolutely possible to freeze loaded mashed potatoes the key is to make sure that they are completely cooled prior to storing them and placing them in the freezer. I like to store my potatoes in an oven safe Pyrex dish.
- To freeze loaded mashed potatoes effectively, it’s important to start with freshly cooked or reheated mashed potatoes.
- Allow the mashed potatoes to cool down completely before transferring them into suitable freezer-safe containers or resealable plastic bags.
- Make sure to label each container with the date using waterproof markers for easy identification.
When it comes time to reheat the frozen loaded mashed potato casserole just cover it in aluminum foil and bake it at 350 degrees Fairenheight for 20 minutes or until completely heated all the way through.
Can You Make Loaded Mashed Potatoes Ahead Of Time?
Because these are baked loaded mashed potatoes they can definitely be made ahead of time. It is easy to make this recipe and then place it into the refrigerator until you are ready to bake it.
This is a great trick especially if you are pressed for time or are cooking several dishes and have limited oven space.
What Goes Well With Loaded Mashed Potatoes?
Really I think the question to ask is what doesn’t go well with loaded mashed potatoes.
I love a good steak and potato dinner it just speaks of family dinners filled with laughter. It is my typical go to when making this dish.
However, I know for a fact that a good rotisserie chicken or pork chops also goes very well with these loaded mashed potatoes.
Other Side Dishes to Try
Loaded Mashed Potatoes
- 1 Cooking Pot
- 1 8×8 Pyrex
- 2 Bags of ready to make mashed potatoes
- 1 Cup Shredded Cheddar Cheese
- 1/4 Cup Chopped Green Onions
- 4 tbsp Butter
- 1/2 cup Sour Cream
- 6 Pieces of cooked bacon crumbled
- 1/2 tsp Salt
- 1/2 tap Ground Black Pepper
- Preheat the oven to 375 Degrees F.Take a 8×8 Pyrex dish and spray it with cooking spray like Pam.***If you want to stretch the dish out you can use a 9×13 sized Pyrex dish.
- Cook the bacon in a non-stick skillet and set it aside on a paper towel to absorb the grease. Once cooled cut or crumble into small pieces.
- Make the mashed potatoes according to the package directions. ***If you are adding butter at this point in time then it is not necessary to add it again latter unless you want a rich buttery flavor to the potatoes.When the potatoes are made add the sour cream, butter, salt and pepper.
- Spoon the potatoes into the 8×8 inch Pyrex dish.Grate one cup of sharp cheddar cheese and sprinkle over the top of the potatoes.Add the cooked and crumbled bacon on top of the cheese.
- Cover the potatoes with aluminum foil and place into the oven for 15 minutes until all of the cheese is melted.Remove from the oven and sprinkle green onions on top.
- Serve with your favorite main dish and enjoy!