Loaded Mashed Potatoes

These potatoes are not only delicious but are very easy to make and are perfect for a Thanksgiving side dish. And it is surprising how much people love them! Maybe it is because they look so appetizing, or maybe mashed potatoes are just everyone’s favorite. Either way, this side dish is a winner.

Since the crispy bacon is added last and does not cook with the potatoes, it stays crispy. If you are not a bacon fan or want a vegetarian potato dish, just leave off the bacon.

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Loaded Mashed Potatoes

Votes: 3
Rating: 5
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Course

Side Dish

Cuisine

American

Keyword

Gluten Free, Loaded Potatoes, Mashed Potatoes, Potatoes

Prep Time

15 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 3 pounds Yukon Gold potatoes
• 1 1/2 teaspoons salt + extra for salting the water
• Pepper to taste
• 1/4 cup butter
• 2/3 cup evaporated milk
• 1/3 cup sour cream, room temperature
• 4 ounces cream cheese, room temperature (see note below for gluten-free)
• 1/2 cup mild cheddar cheese
• 1 green onion, chopped
• 5 slices bacon, cooked crisp and chopped

Course Side Dish Cuisine American Keyword Gluten Free, Loaded Potatoes, Mashed Potatoes, Potatoes Prep Time 15 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 3 pounds Yukon Gold potatoes 1 1/2 teaspoons salt + extra for salting the water Pepper to taste 1/4 cup butter 2/3 cup evaporated milk 1/3 cup sour cream, room temperature 4 ounces cream cheese, room temperature (see note below for gluten-free) 1/2 cup mild cheddar cheese 1 green onion, chopped 5 slices bacon, cooked crisp and chopped

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. Peel and slice the potatoes and place them in a pan of salted cold water. Bring to a boil. Reduce heat and cook for 15 minutes or until tender.
2. Remove from the heat and drain well in a colander. Preheat the oven to broil.
3. Place the cooked potatoes in a mixing bowl. Then heat 2/3 cup of evaporated milk and the butter in the microwave for 30 seconds to 1 minute until the milk is warm and the butter is melting. Stir until the butter completely melts.
4. Add the milk mixture, salt, pepper, cream cheese, and sour cream to the potatoes. Stir by hand to combine. Then use the mixer to whip the potatoes until smooth. Add more warm milk if the potatoes are too stiff. Do not overmix.
5. Use cooking spray to coat an 8 x 8 baking dish or an equivalent-size dish. Spoon the potatoes into the dish and smooth the top with a spatula. Sprinkle the cheese on top of the potatoes. Add more cheese if needed to make a thin coating over the entire top. Broil for 2 minutes or until the cheese melts.
6. Remove potatoes from the oven and sprinkle with the bacon and green onions. Serve immediately.

Recipe Notes

Use full-fat cream cheese to make this dish gluten-free. Low fat or fat-free cream cheese may contain fillers with gluten.