Loaded Mashed Potatoes always bring a smile to my face. I love potatoes prepared in just about every way. I am a big fan of mashed potatoes and bacon, so I’m always happy when they are used together in a recipe. Growing up my Mom made mashed potatoes from a box. They were little dried flakes that were supposed to be “potatoes” that you just add water and butter too. I found that making mashed potatoes from scratch, not only tastes a lot better but you always know that you really are eating potatoes!
When I began making mashed potatoes, I used to only use milk for the creaminess. I found that sour cream is a better ingredient to smooth the potatoes and create a nice flavor.
Feeds about 6 people.
- 6 Medium Size Russet Potatoes, skinned removed
- 1/2 stick of butter
- 1/2 cup sour cream
- 1 teaspoon of garlic powder
- 2 teaspoons of milk
- 4 oz of grated cheddar cheese
- 3 pieces of cooked bacon, chopped
- 2 teaspoons of chopped chives
- Salt and Pepper to taste
- Fill a large pot with water. Turn on heat and wait until water is boiling.
- Cook bacon, chop into small pieces, and set aside.
- Peel potatoes, chop in half and boil until soft. About 60 minutes. You should be able to easily stick a fork into the potato.
- Once the potatoes are done, drain and put back into pot.
- Mash potatoes until they are crumbly.
- Turn heat on medium.
- Add butter and stir.
- Once butter has melted, add sour cream, garlic powder and milk. Stir until creamy.
- Turn heat to low. Add in cheese, bacon, and chives. Stir.
- Add salt and pepper to taste. I add at least 2 tsp of salt.
- Eat and Enjoy!