Loaded Mashed Potatoes
User Reviews
5
Loaded Mashed Potatoes
Description
This Loaded Mashed Potatoes recipe starts by boiling cubed russet potatoes and garlic in chicken broth until tender. Draining the broth and reserving a bit allows for controlled moisture when mashing. Butter and sour cream contribute richness and softness while salt and pepper balance seasoning. Mashing until smooth creates a creamy base that wraps the additional flavors.
Cheddar cheese adds a sharp, melty dimension, while diced cooked bacon introduces savory smokiness. Green onions finish the dish with a fresh, slightly pungent crispness. This combination offers a satisfying contrast of textures and flavors in a classic American comfort food side.
These mashed potatoes serve 6 to 8 and can be kept warm in a slow cooker or reheated with added broth or milk to maintain creaminess. Peeling potatoes is optional, depending on preferred texture. They can be made vegetarian by swapping chicken broth for vegetable broth and omitting bacon.
Ingredients
- 6 cups chicken broth
- 3 pounds russet potato cut into 1 inch cubes - skins on or off, your choice
- 2 cloves garlic
- ½ cup butter unsalted
- ½ cup sour cream
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups cheddar cheese shredded
- ½ cup Bacon approximately 6 slices, cooked, diced
- ¼ cup green onions diced
Instructions
- Bring the chicken broth to boil on the stove in a large stock pot.
- Once the broth is boiling, add the cubed potatoes and garlic cloves to the chicken broth and cook for 15 minutes, or until the potatoes are fork tender.
- Remove ¼ cup chicken broth from the pot and set aside.
- Drain the potatoes from the remaining chicken broth, then add them back to the pot, or transfer them to a large mixing bowl, with the reserved ¼ cup chicken broth, butter, sour cream, salt and pepper.
- Use a handheld potato masher or electric hand mixer to mash the potatoes.
- Once the potatoes are mashed, without any lumps remaining, add the cheddar cheese, chopped bacon and diced green onions. Gently stir to combine the ingredients, then serve.
Notes
- Keep mashed potatoes warm by transferring to a slow cooker set to warm; stir in broth or milk before serving to maintain creaminess.
- Recipe yields 6-8 servings; scale ingredient amounts for larger groups accordingly.
- Potato skins are optional; leaving them on adds texture, peeling yields smoother mashed potatoes.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- Store leftovers airtight in the refrigerator up to 6 days and reheat with extra liquid to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 104mg | 35% |
| Sodium | 2072mg | 86% |
| Potassium | 1113mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1023mg | 20% |
| Vitamin C | 14mg | 16% |
| Calcium | 337mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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