These Loaded Mashed Potatoes are bursting with bacon, sour cream, chives and cheddar cheese. Everything you love about loaded potatoes but mixed into smooth, creamy mashed potatoes!
Place potatoes in a pot and fill with cold water just to cover. Season generously with kosher salt. The resulting mashed potatoes will need less additional salt if seasoned with the cooking water.
Bring to a boil uncovered and continue to cook until the potatoes are tender. They should pierce easily with a fork, paring knife or cake tester.
Once cooked, strain using a colander or large sieve.
While the potatoes are cooking, cook your bacon. This can be done in a sauté pan or on a wire rack set inside a rimmed baking sheet in the oven. Cook until browned and most of the fat has rendered. Place the bacon on paper towels to cool. Once cool, crumble. Taste test ?
Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix with the mixer on low until a smooth puree has formed. This step can also be done by hand with a wooden spoon or in a food processor.
Add all the butter to the hot potatoes and mix until completely melted and incorporated.
Remove from the stand mixer and add the cheddar cheese, stirring until completely melted. Stir in sour cream, chives and bacon.
If too much milk is added, you can thicken with potato flakes. The taste and texture will be noticeably different to discerning palates, but most will be none the wiser!
Season with kosher salt and fresh cracked pepper to taste.
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Notes
Notes: 2.5 pounds of potatoes, peeled, should yield about 6 cups of mashed potatoes. Peeling the potatoes is optional. I love the added fiber, texture and nutrients from the skins. Just be sure to wash them thoroughly before cooking.