I love creating in the kitchen and as you already know I’m having a love affair with mashed potatoes …….pretty much on a weekly basis. Although plain mashed potatoes are perfect just the way they are I never stop creating ways to spruce them up so I made…
Loaded Mashed Potatoes!
It’s my original mashed potato recipe kicked up with thick-cut applewood bacon, tangy sour cream, gooey cheese, and freshly sliced green onion on top! Adding a couple tablespoons of reserved bacon grease not only clogs your arteries, but really enhances the bacon flavor!
“All things in moderation, including moderation.”
Tip #1: Cut the potatoes into similar sizes so they boil evenly.
Tip #2: Heavily salt the water. This will basically season the potatoes for you so be careful at the end when you’re adding S&P “to taste.”
Tip #3: On a foil lined sheet, bake the bacon @ 400º F. for 15-20 minutes making for a super easy clean-up!
The “Wright” brand of bacon is seriously so amazing. Highly recommend!
Tip #4: In addition to butter, use 2 tablespoons of reserved bacon grease from the baking sheet to give an extra “bacony” flavor!
Tip #5: Don’t overdo it with the milk since you’ll be mixing in sour cream at the end. You don’t want too much moisture.
Tip #6: If you have picky eaters, omit mixing green onions into the potatoes and instead just sprinkle them on top. This makes it a lot easier for the picky eater. 😎
Loaded Mashed Potatoes
- 6-7 large Russet Potatoes
- 1 stick (1/2 cup) Butter
- 1/3-1/2 cup Milk
- S&P to taste
- 5-7 slices thick-cut Bacon
- 2 tablespoons Reserved Bacon Grease
- 1 cup Shredded Cheese
- 1/2 cup Sour Cream
- 3 tablespoons sliced Green Onions
Wash the potatoes then peel them and cut them up so the pieces are equal in size. Boil in heavily salted water for 15-20 minutes or until they are really fork tender. Strain.
In a large bowl with a hand mixer or potato masher, mash the potatoes over 1 stick of butter and 2 tablespoons of the reserved bacon grease. Once the butter is fully melted and incorporated, slowly start adding the milk. Don’t over pour the milk or you’ll have runny potatoes, use just use enough to get the fluffiness and consistency you prefer and don’t forget you still have to add sour cream so don’t over-do it. Now salt and pepper them to taste.
Mix in the sour cream. Fold in the bacon and shredded cheese. Lastly, either mix in the onions or sprinkle them on top.
Try not to over-mix the potatoes or they can become “gummy.”