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4.9 from 30 votes

Bacon Cheddar Loaded Mashed Potatoes

If you like loaded baked potatoes, you’ll LOVE these mashed potatoes loaded with bacon, cheddar cheese, butter, sour cream, and more! A family-favorite side dish that’s perfect for weeknight dinners or holiday celebrations. Irresistible, EASY comfort food! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 554 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 3 pounds red or baby red potatoes sliced into 1.5-inch chunks (I do not peel them)
  • ½ cup salted butter
  • ½ cup heavy cream
  • 3 to 5 cloves garlic finely chopped
  • 1 cup sour cream
  • ½ pound Bacon cooked and diced small
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste
  • 2 teaspoons Minced chives or green onions plus more for garnishing

Instructions

    Cup of Yum
  1. To a large stockpot, add the potatoes, cover with 1-inch water above them, and bring to a boil over medium heat. Boil for about 15 to 20 minutes, or until tender and done; don't overcook.
  2. Drain potatoes well and then return them back to the stockpot.
  3. Using a potato masher, mash them by hand until they’re mostly smooth with a few lumps.
  4. Add all remaining ingredients, and stir to combine. Taste and if desired, add additional salt and pepper.
  5. Optionally garnish with chives or green onions and serve. Potatoes will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Reheat gently and you will likely need to add additional cream or milk when reheating if the potatoes have thickened up. *See Notes for Make Ahead and Casserole Style Directions.

Notes

  • You can make the recipe exactly as written, up to 48 hours in advance. Store airtight in the fridge. Add additional cream or milk when reheating them, as necessary.
  • Addtionally, rather than making the recipe exactly as written, you can make the loaded mashed potatoes in a casserole dish, with cheese sprinkled on top.
  • Bake in a 350F oven until the cheese melts or becomes as lightly golden browned as desired. Anywhere from 10 to 20 minutes is my suggestion, but keep an eye on your cheese if you opt for this route.
  • This route is especially helpful if you want to prep the potatoes in advance. Make the recipe as indicated,  minus the cheese incorporated. Place the mashed potatoes in a casserole dish, sprinkle the cheese over the top, cover tightly with foil, and you can refrigerate for up to 2 days before baking them off. 
  • Make sure to set the potatoes out at room temp for a half hour or so to make sure that they will warm through completely in the oven since all you’re really doing with the oven is melting the cheese which will happen quite quickly. Melted cheese on top but with cold potatoes underneath wouldn’t be good!

Nutrition Information

Serving 1 Calories 554kcal (28%) Carbohydrates 37g (12%) Protein 18g (36%) Fat 37g (57%) Saturated Fat 20g (100%) Polyunsaturated Fat 14g Trans Fat 1g Cholesterol 106mg (35%) Sodium 959mg (40%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 554

% Daily Value*

Serving 1
Calories 554kcal 28%
Carbohydrates 37g 12%
Protein 18g 36%
Fat 37g 57%
Saturated Fat 20g 100%
Polyunsaturated Fat 14g 82%
Trans Fat 1g 50%
Cholesterol 106mg 35%
Sodium 959mg 40%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.