Loaded Mashed Potatoes with Bacon and Cheddar


Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.


  • 5 pounds russet or Yukon gold potatoes

  • 8 ounces bacon (about 10 slices)

  • 1 package (8 ounces) cream cheese, softened

  • ½ cup (1 stick) unsalted butter, melted

  • 1 cup sour cream

  • 1 small onion, grated on the large holes of a box grater, juice reserved

  • ½ bunch fresh chives, finely chopped (about ¼ cup)

  • 2 ½ cups grated cheddar cheese (about 6 ounces)

  • 2 teaspoons coarse salt

  • ½ teaspoon freshly ground pepper


  1. Preheat oven to 350 degrees. 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. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.

  3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.

  4. Transfer to a buttered 3-quart 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 remaining bacon. Serve immediately.

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