Loaded Mashed Potatoes Recipe

This Loaded Mashed Potatoes Recipe features creamy mashed potatoes filled with cream cheese, sour cream, cheddar cheese, garlic and bacon. These are loaded to the ultimate decadency. A side dish no one will refuse!

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Loaded Mashed Potatoes Ingredients

• Russet Potatoes
• Salt
• Salted Butter
• Cream Cheese
• Milk
• Sour Cream
• Sharp Cheddar Cheese
• Dried Chives
• Garlic Powder
• Black Pepper
• Crumbled Bacon
• Green Onions

How to Make Loaded Mashed Potatoes using the Instant Pot

1. First, you need to get your bacon in the oven. I like to bake my bacon, it's easier and less messy. Here's the recipe: How to Bake Bacon! If you are going to pan fry the bacon, do that while the potatoes are cooking.
2. Now, while the bacon is baking, make the mashed potatoes. I use the instant pot. You can use the stove top method if you like, but it takes a bit longer.
3. Add the peeled and diced potatoes to the instant pot with ¾ cup water and 1 teaspoon salt.
4. Place lid on, make sure valve is set to sealing and set instant pot to high pressure for 10 minutes.
5. Once time is up, carefully do a quick pressure release. After the pin has dropped, carefully remove the lid.
6. If there is any residual water left you can leave it or drain it.

7. To the cooked potatoes add the stick of butter and block of cream cheese. Mash them into the potatoes until melted and incorporated.
8. Now add the milk, sour cream, shredded cheese, chives, garlic powder, and black pepper. Stir it together well.
9. Now fold in the cooked bacon pieces and sliced green onions leaving a little bit to garnish the top.
10. Add to serving dish and serve!

For the entire low down on how to make mashed potatoes in the instant pot read this blog post: Instant Pot Mashed Potatoes.

What to Serve with Instant Pot Loaded Mashed Potatoes

These fancy potatoes are great with any main entrée. Here are some of our favorites:

• Oven Roasted BBQ Chicken
• Easy Turkey Meatloaf
• Oven Baked Chicken Legs
• Herb Roasted Spatchcock Chicken
• BBQ Meatloaf
• Oven Fried Chicken Legs
• Turkey Salisbury Steaks
• Grilled Spiced Pork Chops

Make Ahead Loaded Mashed Potatoes Casserole

Make the loaded mashed potatoes and spread them out evenly into a lightly greased 3 quart or 9x13 baking dish. Cover with aluminum foil and store in fridge until ready to use up to 3 days.

When ready to bake, preheat oven to 350°F and while the oven preheats let the potatoes come to room temperature. Bake the potatoes, covered with foil, for 40-50 minutes until warmed through. If needed, stir in a little extra milk to make the potatoes creamy again. Garnish with extra shredded cheese, cooked bacon crumbs and sliced green onions.

Tips for Loaded Mashed Potatoes

• Use a good peeler. I absolutely hate peeling potatoes. It's so tedious and just drives my brain bonkers. The family will normally peel for me. However, on occasion I have to peel potatoes and I have discovered just how picky I am about the peeler I use. You need a good peeler or it will take forever to peel potatoes. I like a good stainless steel peeler with a swivel blade. The swivel blade will help move smoothly across the odd shape of some of the potatoes along with the bumpy ones.
• Leave the peeled potatoes soaking in a large bowl of cold water while you cut them up. Soaking them helps prevent them from turning brown and rinses off some of the access starch that can also cause the potatoes to turn brown while cooking.
• Use a sharp knife when cutting the potatoes. Using a dull one can result in the knife sliding and possibly cutting you. I like using a santuko knife when cutting potatoes.
• Be careful not to over mix or beat the potatoes or they will turn out gummy.
• Shred your own cheese. Use a food processor or box grater. The cheese will melt so much better and not leave a grainy texture like the store bought shredded cheese does.
• For extra fluffy, non lumpy potatoes use a potato ricer or food mill to mash the potatoes then add in the other ingredients.
• Keep the potatoes warm with the keep warm setting on the instant pot. Stir them often and if needed add a little extra milk to keep them creamy.