Loaded Mashed Potatoes
Try these super easy loaded mashed potatoes with your next steak dinner or holiday meal! Butter, sour cream, bacon, cheese, and scallions are stirred in for amazing flavor.
- 3 lb potatoes starchy - preferably Idaho, Russet, or Yukon Gold
- 4 Tbsp butter sliced into pats
- 1/4 cup sour cream
- 2.5 oz cheddar cheese shredded
- 6 oz bacon cooked
- 2 scallions chopped
- salt and pepper to taste
Peel potatoes and cut into thirds. Submerge in large pot of cold salted water. Place pot on large burner over high heat and bring to a boil. Boil potatoes 15-20 minutes or until easily pierced with a fork. Drain immediately.
Mash potatoes into a large bowl with a ricer or food mill (for smooth potatoes) or a handheld potato masher (for potatoes with more texture/lumps). Add butter and sour cream, and stir or mash in until well-incorporated. Add cheese, then bacon and scallions, and stir well.
Taste potatoes. Add salt and black pepper to taste. Serve while hot, or keep warm in a crockpot, double boiler, or in a covered dish in a warm oven. You may need to add liquid (milk or cream) if potatoes are held for a long time and begin to dry out.
**Recipe may be doubled, tripled, etc. to feed a crowd **If guests have varying dietary needs, potatoes may be mashed with butter and sour cream only, with a topping bar of cheese, bacon, scallions, and possibly additions such as salsa and cooked broccoli for guests to choose from **Potatoes can be made dairy-free by substituting 1/2 cup chicken stock for sour cream and 1 Tbsp olive oil for butter