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Loaded Mashed Potatoes

These Cheesy Chive Bacon Loaded Mashed Potatoes are smooth and creamy loaded with 2 different kinds of cheese, bacon and chives!

This is an easy make-ahead dish as well as a creative solution for what to do with leftover mashed potatoes. Take your mashed potato game up a notch with this loaded recipe.

Best Loaded Mashed Potatoes

Why You’ll Love These Loaded Mashed Potatoes

These potatoes – these mashed potatoes! – are such a rich indulgence and there is no resisting these once they’re out.

  • Simplicity: Mashed potatoes in general are just simple to make and this loaded mashed potato casserole is perfect for any home chef.
  • Everything is Better with Bacon (& Cheese): Crispy, salty bacon is the candy bar of meats and the only thing better is a cheesy bacon flavor.
  • Make Ahead: This recipe is ideal for making up to 2 days ahead off of Thanksgiving, Christmas or any big feast.
  • Perfect Year-Round: This is perfect side dish from a family gathering and summer BBQ to a holiday potluck and on a Thanksgiving dinner table.
  • Delicious as a Leftover Mashed Potato Recipe: You can easily transform your leftover mashed potatoes from a holiday meal or Sunday dinner into this easy side dish. Just skip the first 2 steps and start at step 3 from the recipe card below!

Loaded Mashed Potato Ingredients

These ingredients take this loaded side dish to the next level of deliciousness!

  • Russet Potatoes: Getting the potatoes right is important, and that means Russets or Yukon Golds. Consider using a combination of both for a taste of starchy and waxy potatoes.
  • Bacon Crumbles: Preferably make your own bacon crumble (try this bacon on a grill hack) but ready-made bacon bits can be used in a pinch. See a quick bacon crumble how-to below.
  • Sharp Cheddar Cheese: Shredded cheddar cheese adds a classic loaded mashed potato flavor. Freshly shredded or use a pre-shredded variety.
  • Cream Cheese: The tangy, creamy flavor really enhances this side dish.
  • Sour Cream: Full-fat versions tastes best, but lower fat sour cream or even plain Greek yogurt, works as well.
  • Fresh Chives: Adds a pop of color, flavor and freshness.
  • Unsalted Butter: This recipe calls for Kosher salt so unsalted butter allows more control over the type and amount of salt added. This recipe is loaded so use the any butter or salt in your pantry, if you prefer.
  • Kosher Salt & Freshly Ground Pepper: Add kosher salt and freshly ground pepper, to taste. The perfect complement to potatoes.

 Sliced jalapeños or another chili variety is always a great idea for an extra kick!

How to Make Loaded Mashed Potatoes

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

  1. Peel and cook and boil the potatoes.
  2. Mash the potatoes in a pan until light fluffy.
  3. Add the loaded ingredients.
  4. Bake until slightly golden brown.
  5. Garnish and serve
Loaded Mashed Potato Casserole

How to Make Bacon Crumbles

Start with quality bacon!

  1. Partially freeze the bacon.
  2. Stack the bacon strips directly on top of one another and cut the bacon strips into lardons (fancy word for slices). About ¼-inch thick to 1-inch long.
  3. Place the bacon into a medium-hot skillet and stir as it cooks to break the bacon apart.

Make Ahead of Time

This loaded mashed potato casserole can be made the night before and up to 2 days in advance.

  1. Simply follow the recipe card (steps 1-3) and boil the potatoes, mash the potatoes in a baking dish and add the the loaded mix-ins. Let the potatoes completely cool before adding the mix-ins and storing.
  2. Cover with plastic wrap or foil and place in the fridge for up to 2 days.
  3. Remove from the fridge 30 minutes before cooking.
  4. Complete Step 4 in the recipe card. Add remaining cheese and bake until top is slightly golden and potatoes are heated through, about 30 minutes. Garnish with bacon bits and chives.

How to Reheat Loaded Mashed Potatoes

Store leftover loaded potatoes in an air-tight container in the refrigerator for up to 4 days.

Leftovers can be reheated in an oven, stove top and even a microwave for individual servings or in a pinch. To reheat them, it’s best to let them sit for about 30 minutes.

The best way to reheat mashed potatoes is with a low heat on a stove top. If using an oven, preheat the oven to 350°F, place the potatoes in a baking dish and heat for 15-30 minutes or until warmed through. The microwave is best for small portions and should be placed in a microwave-safe bowl and reheated in 30-second bursts until warmed through.

Loaded Mashed Potatoes

Loaded Mashed Potatoes

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

If you love loaded baked potatoes, you’ll love these loaded mashed potatoes with bacon, cheddar cheese, cream cheese, butter, sour cream, and chives.

Ingredients

  • 5 pounds russet potatoes
  • 1 lb bacon, cooked and crumbled
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream
  • 8 chives stalks, minced (about 1/4 cup)
  • 3 cups shredded sharp cheddar cheese, divided
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 350°F. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
  2. Using a fork, mash the potatoes in pan until light and fluffy (putting them through a ricer or food mill will get the best results).
  3. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add two cups cheddar cheese, half the bacon, salt, and pepper.
  4. Transfer to a greased baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with chives and remaining bacon.

Notes

To make these on the grill as I did, simply place the dish alongside whatever you're grilling on the cool side of the grill with the lid down to heat through and melt the cheese (20-30 minutes). The burner underneath the dish should be turned to off. If making the dish ahead of time, bring to room temperature before baking.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 647Total Fat: 41gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 116mgSodium: 1124mgCarbohydrates: 44gFiber: 4gSugar: 4gProtein: 26g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo
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Marissa Myers

Thursday 21st of November 2019

I LOVE this recipe. Have made it so many times in the past. Just found out I am allergic to dairy though. Does anyone have good substitutes from the sour cream & cream cheese? Anyone made it without dairy & does it taste just as good? LMK thanks!

Sarah

Sunday 19th of November 2017

How much does 5 lbs make? I need to serve about 20 people!

Kristy

Wednesday 26th of June 2019

I'd buy 10 potatoes and halve them, giving you 20 servings :)

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