Loaded Mashed Potatoes

5 from 2 votes

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Nothing hits the spot quite like these creamy, cheesy loaded mashed potatoes.  Using just a handful of cheap, easy-to-find ingredients, these delicious mashed potatoes come together in less than an hour, making them perfect for busy weeknights.

While mashed potatoes are a classic addition to most meals, they can start to get boring after a while. These loaded mashed potatoes, on the other hand, are easy to make, full of savory, flavorful ingredients, and pair wonderfully with a variety of dishes. Boiling the potatoes makes them soft and tender, allowing you to get that smooth, creamy mashed potato texture that everyone loves. Every bite is packed full of crumbled bacon, cheddar cheese, and freshly chopped chives. We love how easy it is to modify these loaded mashed potatoes. Try adding red pepper flakes, sour cream, or green onions to switch up the flavor of this savory side dish. 

loaded mashed potatoes in a small serving bowl
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Loaded Mashed Potatoes

This quick and versatile loaded mashed potatoes dish can be whipped up in less than an hour, making it a convenient option for busy days. Bursting with the delicious flavors of savory bacon and rich cheese, it offers a satisfying blend of tastes in every bite. Its compatibility knows no bounds, as it complements a wide range of main courses, enhancing the overall dining experience.

Its adaptability shines through, as this recipe serves as a canvas for creativity, allowing for diverse ingredient additions to tailor the dish to individual preferences.

loaded mashed potatoes in small bowls

Ingredient Notes

  • Russet Potatoes—Peeled and diced  into small cubes.
  • Salted Butter—Adds richness and flavor to the mashed potatoes.
  • Heavy Whipping Cream—Gives the dish its smooth, creamy texture.
  • Bacon—Chopped. Adds flavor and texture to the mashed potatoes.
  • Cheddar Cheese—Shredded. You can use medium or sharp cheddar cheese.
  • Chives—Freshly chopped or dried. You can also use green onions.

How to Make Loaded Mashed Potatoes 

  1. Boil a large pot of water. Cook the mashed potatoes until soft and tender. Drain the water from the pot.
  2. Stir in the butter and cream until the butter is completely melted. Mash the potatoes until smooth.
  3. Fold in the bacon, cheese, and chives until evenly distributed throughout the mashed potatoes. 
  4. Serve and enjoy!
loaded mashed potatoes in a pot

Frequently Asked Questions

Why do I need to add cream to my mashed potatoes?

Adding heavy cream to your mashed potatoes is key to developing a smooth texture. The cream helps to soften the potatoes before they are firmed up by the butter.

How do I keep my mashed potatoes from being chunky?

Boiling your potatoes is the best way to prevent chunks. The hot water helps draw out the starch of the potatoes, which tenderizes the potatoes. Soft, tender potatoes will break down much easier than potatoes that are heated in the microwave or oven without boiling water.

Is it necessary to peel my potatoes before making mashed potatoes?

Many professionals recommend peeling your potatoes for a more consistent consistency. If you like a little more texture in your mashed potatoes then you are more than welcome to leave them on. However, if you are looking for a smooth, creamy consistency, removing the peel will be best. Leaving the peel on will prevent some of the starch from leaving the potatoes as they boil. They will also be impossible to break down with a potato masher.

raw ingredients for loaded mashed potatoes

What Can I Serve With My Loaded Mashed Potatoes?

My homemade loaded mashed potatoes are rich, buttery, and full of savory ingredients. As a result, these well-rounded mashed potatoes can be served with a variety of dishes. Our favorite combination is grilled chicken, loaded mashed potatoes, and steamed vegetables. You can also try serving your mashed potatoes with pork chops, steak, corn on the cob, etc. No matter what dishes you serve your mashed potatoes with they are sure to be amazing!

How to Store Leftover Mashed Potatoes

These easy-to-make mashed potatoes are best stored in an airtight Rubbermaid container. You can store your leftovers this way for up to 6 days in the fridge. Alternatively, you can freeze your leftovers for up to 3 months in an airtight container.  Reheat your loaded mashed potatoes in the microwave for 1 ½ minutes, or until warm all the way through. Allow your frozen mashed potatoes to thaw in the fridge overnight before reheating them.

raw ingredients for loaded mashed potatoes

Expert Tips and Tricks

  • I like to use microwaveable bacon to cut down on my preparation time, but you can also fry up some fresh bacon. This will slightly enhance the bacon flavor in your mashed potatoes.
  • If you do not have any heavy cream, you can use half of half.
  • You can add salt and pepper to taste once the dish is ready, but I found the salt from the bacon and butter to be plenty.
  • Either medium or sharp cheddar works best. Mild cheddar did not have quite enough flavor. I found that its flavor was drowned out by the other strong ingredients. 
  • Boiling the potatoes makes them much easier to mash into a smooth consistency.

More Recipes

If you’ve tried this Loaded Mashed Potatoes recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

loaded mashed potatoes in a small serving bowl with golden spoons
5 from 2 votes

Loaded Mashed Potatoes

Loaded mashed potatoes uses a handful of cheap, easy-to-find ingredients, these delicious mashed potatoes come together in less than an hour, making them perfect for busy weeknights.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6


  • 3 pounds russet potatoes, peeled and diced
  • ½ cup salted butter
  • ½ cup heavy cream
  • ¾ cup cheddar cheese
  • ¾ cup chopped bacon
  • 2 tablespoons freshly chopped chives
  • salt and pepper to taste


  • Bring a large pot of water to a boil. Once the water is boiling, add the diced potatoes and cook for 15 minutes. Drain the potatoes and return them to the pot.
  • Add the butter and heavy cream to the pot. Use a potato masher to mix in the butter and cream, ensuring the butter is completely melted and the potatoes are thoroughly mashed.
  • Add the cheese, bacon, and chives. Stir to combine.
  • Serve and enjoy!


  • These loaded mashed potatoes can be topped with salt and pepper as desired; however, we found that the salt from the butter and bacon was sufficient for our taste.
  • Boiling the potatoes makes them soft and tender, giving you a smooth mashed potato consistency.
  • If you do not have heavy cream, you can also use half and half.
  • I like to use microwavable bacon to cut down on prep time, but you can also fry up some fresh bacon if you would like. This will slightly enhance the bacon flavor in the mashed potatoes. If using fresh bacon, you can also add a little bit of bacon grease to add some extra flavor.
  • Either medium or sharp cheddar cheese works best. Mild cheddar was a bit too mild. We found the flavor got drowned out by the other flavors.
  • Leftover mashed potatoes can be stored in the fridge for up to 6 days and reheated in the microwave. Reheating times will depend on how much you are reheating, but I find it best to start with one minute and go from there.


Serving: 12oz, Calories: 563kcal, Carbohydrates: 42g, Protein: 13g, Fat: 39g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 426mg, Potassium: 1039mg, Fiber: 3g, Sugar: 2g, Vitamin A: 919IU, Vitamin C: 13mg, Calcium: 148mg, Iron: 2mg
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Loaded mashed potatoes offer a convenient, indulgent, and versatile dining experience. With a preparation time of under an hour, the combination of savory bacon and rich cheese creates a satisfying flavor profile that pairs well with various main courses.

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