Loaded Mashed Potatoes

I have to make a little confession here. I've been messing up a bunch of recipes recently! This was not supposed to be a recipe for Loaded Mashed Potatoes, it was supposed to be a recipe for Loaded Baked Potato Soup. I tried making the soup a few weeks ago, and I'm not sure exactly what I did wrong, but it came out WAY too thick, pretty much just really creamy mashed potatoes! Only thing was, it was really good!! Not good as a soup though, too filling, I only ate about a quarter of a bowl, but really, really good as mashed potatoes.

I decided to make it again, as mashed potatoes, to share with all of you, only this time, I didn't make it creamy enough 🙁 It's okay, though, I know how to fix it, and that's the recipe I'm giving you here.

Crispy bacon is very important here. Actually, it's always important! In all seriousness, the bacon has to be crispy for these potatoes, chewy bacon in mashed potatoes is not good, trust me! You also need light cream or half and half, milk just isn't going to cut it for the creamiest you want. Or, at least I want, what you want it up to you 🙂

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Loaded Mashed Potatoes

Creamy, cheesy, bacon filled mashed potatoes. What else is there to say?!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Side Dishes

Servings: 8

Calories: 451kcal

Author: Bernadette

Ingredients

• 4 large Russet potatoes ,peeled and chopped
• 12 ounces hickory smoked bacon ,cooked crisp and crumbled
• 1 cup shredded sharp cheddar cheese
• 1 cup half and half (start mixing with ¼ cup)
• ½ to ¾ cup sour cream
• 3 tablespoons butter
• 2 tablespoons chopped chives

Instructions

• Peel and chop you potatoes into even pieces. Place in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until all the potatoes are soft.
• Meanwhile, cook your bacon in a large pan over medium-high until crisp. Remove to a plate covered with a paper towel to drain, and set aside until cool enough to handle. Crumble into coarse pieces.
• Drain the potatoes and return to the pot. Using an electric mixer, beat the potatoes until fine crumbles, then add the butter, sour cream, and ¼ cup of the half and half. Beat until smooth, adding more half and half until desired consistency, then fold in the bacon, cheddar cheese, and chopped chives. Serve immediately.

Nutrition

Sodium: 447mg | Calcium: 182mg | Vitamin C: 7.1mg | Vitamin A: 605IU | Sugar: 1g | Fiber: 1g | Potassium: 621mg | Cholesterol: 80mg | Calories: 451kcal | Monounsaturated Fat: 1g | Saturated Fat: 16g | Fat: 35g | Protein: 12g | Carbohydrates: 36g | Iron: 1.2mg

I served these potatoes with Garlic Roast Beef. They would also be great with chicken, or pork chops! If you make them, let me know what you serve them with.