Loaded Cheddar Mashed Potatoes

The Ultimate Comfort Dish: Loaded Cheddar Mashed Potatoes

When it comes to classic comfort food, few dishes satisfy like a warm bowl of mashed potatoes. However, these aren’t just any mashed potatoes—meet Loaded Cheddar Mashed Potatoes, a rich and flavorful twist on the traditional favorite. Packed with creamy Yukon Gold potatoes, sharp cheddar cheese, crispy bacon, and just the right balance of seasonings, this recipe takes your mashed potato game to a whole new level.

Perfect for any occasion, this dish works equally well as a star side for holiday feasts or a comforting addition to your weeknight dinners. Whether you’re serving these alongside roasted meats, grilled chicken, or even as part of a potluck spread, they’re guaranteed to impress. Moreover, the addition of warm milk and sour cream creates a smooth, creamy texture that will have everyone coming back for seconds.

One of the best things about this recipe is its versatility. For instance, you can easily customize it to suit your preferences. Want a smokier flavor? Try smoked cheddar instead of sharp cheddar. Or, if you love bold spices, add a pinch of paprika or cayenne for a subtle kick. No matter how you make it, the crispy bacon and fresh chive garnish ensure the perfect balance of flavors and textures.

Another reason to love this recipe is how simple it is to prepare. From boiling the potatoes to adding the rich blend of ingredients, each step is straightforward, even for novice cooks. Plus, the results are absolutely worth the effort.

In conclusion, these Loaded Cheddar Mashed Potatoes are more than just a side dish—they’re the kind of indulgence that brings people together. Give them a try, and you’ll see why they’re destined to become a family favorite!

Recipe Yield: 6 servings

INGREDIENTS
2 ½ lb Yukon Gold potatoes, peeled and halved
½ cup unsalted butter, divided (add 2 tbsp for extra creaminess, optional)
⅔ cup whole milk, warmed
⅔ cup sour cream
1 tsp garlic powder
½ tsp onion powder
¾ tsp salt (adjust to taste)
¼ tsp black pepper
1 ¼ cup shredded sharp cheddar cheese
½ cup cooked bacon, crumbled (use extra for garnish if desired)
4 tbsp fresh chives, chopped, for garnish

INSTRUCTIONS

1. Prepare the potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil. Reduce heat and simmer for 15–20 min, or until the potatoes are fork-tender.
2. Drain and mash: Drain the potatoes thoroughly and return them to the pot. Add ⅓ cup butter and mash until smooth and creamy.
3. Incorporate the liquids: Slowly mix in the warmed milk and sour cream. Stir until well combined, ensuring the mixture stays fluffy and smooth.
4. Add seasonings and cheese: Sprinkle garlic powder, onion powder, salt, and black pepper over the mashed potatoes. Stir in 1 cup of shredded cheddar cheese until fully melted and incorporated.
5. Add bacon: Gently fold in the crumbled bacon, reserving a small amount for garnish if desired.
6. Finish with butter: Melt the remaining butter (about ⅓ cup) and drizzle over the top of the mashed potatoes for extra richness.
7. Garnish and serve: Transfer the mashed potatoes to a serving dish, and garnish with the reserved bacon, remaining ¼ cup of shredded cheddar, and fresh chives. Serve immediately while warm.

Helpful Tips to Perfect This Recipe

• Use Yukon Gold Potatoes for Creaminess: Yukon Gold potatoes are ideal for mashed potatoes because they have a naturally creamy texture and rich flavor. They mash beautifully without becoming gluey, ensuring smooth and fluffy results every time.
• Warm Your Milk for Better Mixing: Always use warmed milk when making mashed potatoes. Cold milk can cause the butter to harden, making it harder to achieve a creamy consistency. Warm milk blends seamlessly and enhances the overall texture of your mashed potatoes.
• Cook Bacon Until Crispy for Extra Flavor: Crispy bacon adds a satisfying crunch and smoky flavor to this dish. Cook the bacon thoroughly and drain it on a paper towel to remove excess grease before crumbling it into the potatoes. This ensures the best balance of texture and taste.