Jazz up plain potatoes with these easy loaded mashed potatoes. Lots of bacon, cheese, sour cream and more make this a delicious comfort food side dish.
Loaded mashed potatoes
I never met a potato I didn’t like and this recipe for loaded mashed potatoes is no exception. It is heavenly!
Each bite is absolutely packed with ranch flavor, bacon, cheese, chives and sour cream. Talk about a flavor explosion!
If you want to take basic mashed potatoes to the next level, this recipe is a must try. You are seriously going to go crazy over it.
Oh and even better, this recipe can be made ahead of time. Keep reading for all the easy step by step instructions.
What potatoes to use
We used red potatoes but you can use what you prefer. Russet potatoes and Yukon Gold would also be delicious.
- Red Potatoes
- Minced Garlic
- Ranch Seasoning – dry mix
- Bacon – cooked and crumbled
- Sour Cream
- Cheddar Cheese- Shredded
How to make loaded mashed potatoes:
First, wash the potatoes and quarter them. We left the skin on.
Second, put the potatoes in a large pot and cover them with water. Once they are covered with water, bring to a boil and simmer for about 10 to 15 minutes. You want the potatoes to be fork tender.
Next, drain the potatoes and put them back in the pot.
Now, it is time to add in the garlic, ranch seasoning, butter, salt and ½ a cup of the milk. I prefer to use an electric mixer to blend the potatoes until they are light and fluffy. You can use a potato masher if you prefer.
Use the remaining milk to gradually add to the mashed potatoes until they are the consistency that you prefer.
Next, preheat the oven to 350 degrees. While the oven is preheating, put the mashed potatoes in a 9X9 baking pan. Spread them out so the potatoes are even.
Sprinkle the shredded cheese, bacon and chives on top of the mashed potatoes.
Add foil to the top of the casserole dish and place in the oven. Bake for 10-15 minutes until the cheese is completely melted on top.
Serve warm and enjoy.
Tips for loaded mashed potato casserole:
- I usually use milk for this recipe but you can substitute with heavy whipping cream or evaporated milk.
- Refrigerate the leftovers in an air tight container for up to 4-5 days.
- You can reduce part of the sour cream and substitute cream cheese if you prefer. Both are delicious!
How to make ahead:
First, make the casserole as directed but do not bake it. Once the casserole is together, cover and refrigerate.
Just bake it when you are ready to serve at the normal baking time and temperature. Note that you may need to add 3 to 5 minutes to the baking time to make sure the potatoes are completely heated all the way through from being refrigerated.
It is so nice for potlucks or holidays to be able to make this in advance. I love to do as much as possible ahead of time.
You will love this easy loaded mashed potatoes recipe!
If you love cheese and bacon, this loaded mashed potato casserole is the one to try. I love the pop of color the green onions give it. Not only is this so delicious but it is really a pretty casserole too.
Give this a try and let us know what you think. It is sure to be a hit.
Print this loaded mashed potatoes recipe:
Loaded Mashed Potatoes
- 2 lbs Red Potatoes
- 2 tsp Minced Garlic
- 1 packet Ranch Seasoning 1 oz.
- 1/4 cup Butter
- 3/4 cup Milk
- 1/2 tsp Salt
- 6 Slices Bacon cooked and crumbled
- 1 cup Sour Cream
- 2 cups Cheddar Cheese Shredded
- 1/2 cup Chives
- Clean the potatoes and quarter them (leave the skin on).
- Place the potatoes in a large pot and cover them with water. Bring to a boil and simmer for about 10-15 minutes until the potatoes are fork tender.
- Drain the potatoes and then return them back to the pot.
- Then add in the garlic, ranch seasoning, butter, salt and ½ a cup of the milk. Use an electric mixer to blend the potatoes until they are light and fluffy. Gradually add in the remaining milk until the mashed potatoes are the consistency that you prefer.
- Preheat the oven to 350 degrees F.
- Place the mashed potatoes in a 9X9 baking pan then top it with the shredded cheese, bacon and chives.
- Cover with foil and bake for 10-15 minutes until the cheese is completely melted.
- Serve immediately while warm and enjoy!
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