Creamy mashed potatoes loaded with sharp cheddar cheese, tangy sour cream, and lots of crispy bacon!
This White Cheddar Loaded Mashed Potatoes recipe has all of the deliciousness we love in our loaded baked potatoes, but in a shareable casserole form. Creamy mashed potatoes are loaded with sharp cheddar cheese, tangy sour cream, and lots of crispy bacon. Whether you need a side dish for a busy weeknight dinner or for a holiday gathering, this one is sure to impress!
White Cheddar Loaded Mashed Potatoes have a rich and creamy texture that pairs perfectly with just about any main course like Homemade BBQ Meatballs and Classic Homemade Meatloaf. Or serve them with Lemon Thyme & Garlic Roasted Chicken and Sauteed Sugar Snap Peas for a classic Sunday dinner. You really can’t go wrong!
Ingredients needed for White Cheddar Loaded Mashed Potatoes
Potatoes
I 've used red potatoes and russet potatoes and they both are absolutely delicious. Our preference is the russet, because they typically give a fluffier texture due to their high starch content. You’ll want about half a pound of potatoes per person.
Chicken Stock
I keep homemade chicken stock on hand all of the time. I use it in just about everything because it helps to add additional flavor to things like rice and potatoes that would otherwise be bland on their own. If you don’t have homemade stock readily available, choose a high-quality, organic store-bought stock.
Sharp Cheddar Cheese
We love extra sharp or seriously sharp white cheddar cheese. It has a strong, creamy tang that adds a robust flavor to the potatoes. A mild cheddar or Monterey Jack will also be delicious. I always recommend shredding the cheese yourself rather than purchasing pre shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together.
Bacon
We love bacon so I use about one whole cup of cooked, crumbled bacon for this recipe.
Spices
Garlic power, onion powder, ground black pepper, salt & chives help to round out these loaded mashed potatoes. If you like heat, add in some crushed red pepper flakes to your desired taste preference.
Butter
We love the richness real butter adds. I typically use unsalted butter in my recipes and adjust salt as needed later. If you don’t have homemade, select a high-quality of real butter like Kerry Gold, Vital Farms, or Land O’Lakes.
Milk & Sour Cream
We want our potatoes to be extra creamy. Milk and sour cream are great ways to add moisture and flavor. Plain Greek yogurt is an excellent substitute for sour cream.
Making White Cheddar Loaded Mashed Potatoes is Easy!
Once your potatoes are washed and peeled, cubed them into 1-inch sized pieces.
Add the potatoes to a 6-quart pot and cover them completely with chicken stock.
Boil the potatoes until they become fork tender, approximately 15-20 minutes.
Reserve one cup of the chicken stock/starch liquid then drain the potatoes.
Mashed the potatoes to your preferred consistency then fold in remaining ingredients.
If the potatoes look a little dry, add ¼ cup at a time of the reserved liquid until you reach your desired preference.
Top the potatoes with additional shredded cheese, bacon, and chives if desired.
That’s it! Ready to get started?
Serves: 8
Ingredients
3 pounds russet potatoes (about 6-8 medium potatoes)
64 ounces Homemade Chicken Stock or water
8 ounces extra sharp white cheddar cheese, freshly grated
10-12 strips cooked bacon, crumbled
½ cup sour cream
¼ cup salted butter, plus 1 Tablespoon
¼ cup milk
3 Tablespoons ground black pepper
2 Tablespoons salt, plus 2 teaspoons
1 Tablespoon onion powder
1 tablespoon garlic powder
Fresh parsley, optional
Fresh chives or green onions, optional
Directions
Peel potatoes and cut into 1-inch bite sized pieces.
In a large 6-quart pot, add potatoes, 2 teaspoons of salt, 1 Tablespoon butter, and approximately 64 ounces of chicken stock. The chicken stock should completely cover the potatoes.
Bring to boil for approximately 15 minutes or until potatoes are fork tender.
Reserve 1 cup of cooking liquid then carefully drain potatoes.
Mash potatoes to meet your desired consistency.
Add remaining ingredients and gently fold into potatoes.
Add ¼ cup of the reserved cooking liquid if you prefer your mashed potatoes a little wetter.
Garnish with parsley, chives, and additional cheese and bacon.
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 5 days.
How to Prepare White Cheddar Loaded Mashed Potatoes Ahead of Time:
Prepare the potatoes as directed and spoon mixture into a 9x13 baking dish. Cover tightly and store in the refrigerator until ready to bake. Remove the potatoes from the refrigerator and allow the dish to warm up a bit to room temperature before placing uncovered in a 350 degree oven and bake for approximately 20 minutes or until heated through. Top with additional shredded cheese if desired and bake for an additional 5 minutes or until the cheese is melted.
Slow-Cooker
I often make this dish for potlucks or holiday gatherings. The use of a slow cooker is a great way to keep the potatoes warm and easy to transport. Prepare the potatoes as directed and spoon the hot mixture into the slow cooker. Place the slow cooker on WARM. Top potatoes with additional cheese, bacon, and chives if desired. If the potatoes are cold or room temperature, place the slow cooker on LOW for approximately 3-4 hours or on HIGH for 2-3 hours.
How to Freeze White Cheddar Loaded Mashed Potatoes
This side dish freezes beautifully and is perfect for meal prep. To freeze, prepare recipe as directed. Allow the potato mixture to cool completely then spoon into a freezer safe 9x13 dish. I prefer to use Pyrex with snap lids for my freezer meals. If you don’t have a lid for your baking dish, tightly cover the top with aluminum foil and plastic wrap. If properly sealed, the potatoes can be stored in the freezer for up to 2 months.
To reheat thaw the potatoes in the refrigerator overnight. Bake covered in a 350-degree oven for approximately 45-60 minutes or until heated through. Top with additional cheese and bacon if desired and bake uncovered for an additional 15 minutes or until cheese has melted.
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