Loaded Mashed Potatoes
Loaded Mashed Potatoes are creamy and full of everything you would find in a baked potato. Bacon, sour cream, and cheese are in this yummy casserole.
LOADED MASHED POTATO CASSEROLE
This recipe was sent to me by friend Wendy. I tweaked it a little bit but they are so good!
They were so good and a different alternative to normal potatoes and the ultimate comfort food. They are creamy, savory, and just like eating a loaded baked potato. Or in this case 7 loaded baked potatoes.
INGREDIENTS
- POTATOES – Russet Potatoes are what I like to use. You can also use Yukon Gold potatoes.
- SOUR CREAM – Makes the potatoes nice and creamy.
- BUTTER – Classic ingredient in any mashed potatoes.
- CREAM CHEESE – Gives them the creamiest texture.
- MILK – Makes them fluffy.
- NUTMEG – I know it sounds weird but nutmeg adds an element of sophistication.
- GARLIC SALT – Adds garlic flavor and savory tones.
- CHEDDAR CHEESE – Who doesn’t love cheesy potatoes.
- BACON – Crispy bacon on top.
- GREEN ONIONS – These aren’t required but if you want that onion flavor, they do the job.
INSTRUCTIONS
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Preheat oven 350 degrees and spray a 9×13 baking dish.
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Peel, quarter, and boil potatoes in a large pot for 15-20 minutes or until soft and fork tender. Drain potatoes and slightly mash with a potato masher. Stir in the cream cheese, sour cream, milk, butter, garlic salt, and nutmeg.
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Beat at a medium-high speed until nice and creamy. Do not overwhip. Add salt and pepper to taste keeping in mind that the cheese and bacon will add a little salt later.
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Spoon into prepared casserole dish. Sprinkle top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
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MAKE AHEAD INSTRUCTIONS:
OTHER POTATO RECIPES:
- Ultimate Twice Baked Potatoes
- Jalapeno Popper Mashed Potatoes
- Ruth’s Chris Sweet Potato Casserole
- Scalloped Potatoes
- Creamy Potato Soup
- Funeral Potatoes
- Instant Pot Mashed Potatoes
Loaded Mashed Potatoes
Ingredients
- 5 1/2 cups mashed potatoes, (around 6-7 large baking potatoes)
- 1 (8 ounce) package cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1/2 cup milk
- 1/4 cup butter, softened
- 1 teaspoon garlic salt
- 1/4 teaspoon ground nutmeg
- 1 cup shredded cheddar cheese
- 8 slices bacon crispy cooked and crumbled
- (optional) sliced green onions for garnish
Instructions
- Preheat oven 350 degrees and spray a 9x13 baking dish.
- Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and slightly mash. Add cream cheese, sour cream, milk, butter, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Do not overwhip. Add salt and pepper to taste keeping in mind that the cheese and bacon will add a little salt later.
- Spoon into prepared baking dish. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
- Serves 12 people.