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A close-up of a bowl piled high with creamy Loaded Mashed Potatoes with Bacon and Cheese, topped with melted cheddar.

Loaded Mashed Potatoes with Bacon and Cheese

This recipe shows you how to make creamy, cheesy mashed potatoes loaded with bacon and green onions, baked until bubbly.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 pounds russet potatoes peeled and quartered
  • 1 cup whole milk warmed
  • 1/2 cup unsalted butter softened
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup cooked and crumbled bacon about 8 slices
  • 1/2 cup chopped green onions plus extra for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large pot
  • Potato ricer or food mill
  • 9x13 inch baking dish

Method
 

  1. Place potatoes in a large pot, cover with cold water by 1 inch, add a pinch of salt, and bring to a boil. Reduce heat and simmer 15 to 20 minutes until fork-tender. Drain well.
  2. While hot, pass potatoes through a potato ricer or food mill into a large bowl. Ricing breaks them down evenly without releasing excess starch that causes gumminess. Avoid using a mixer or blender.
  3. Gently fold in warmed milk, softened butter, salt, and pepper using a spatula. Stir just until smooth, about 1 minute, to lock in fluffiness without overworking.
  4. Fold in 1 1/2 cups cheddar, crumbled bacon, and chopped green onions. Transfer to a greased 9x13-inch baking dish.
  5. Sprinkle remaining 1/2 cup cheddar on top. Bake at 375 degrees F for 20 to 25 minutes until cheese is melted and bubbly with golden edges. Garnish with extra green onions. Serve hot.

Nutrition

Calories: 350kcal

Notes

Use a potato ricer or food mill instead of a mixer or blender to avoid releasing excess starch. Warm the milk before adding for smoother incorporation.

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