Description
Ultra-smooth, fluffy mashed potatoes loaded with sharp cheddar, crispy bacon, and chives. This make-ahead friendly recipe guarantees a lump-free, rich, and comforting holiday side dish.
Ingredients
Scale
- 3 pounds Russet potatoes, peeled and cut into 2-inch chunks
- 1 cup unsalted butter, cut into cubes
- 1 cup heavy cream, warmed
- 4 cloves garlic, minced
- 2 teaspoons kosher salt (plus more for boiling water)
- Black pepper to taste
- 2 cups sharp cheddar cheese, shredded
- 8 slices thick-cut bacon, cooked and crumbled
- 1/2 cup green onions or chives, chopped
- 1/2 cup sour cream or crème fraîche
Instructions
- Peel potatoes and cut into uniform 2-inch chunks. Place in a large stockpot and cover with cold water by an inch. Add a generous pinch of salt.
- Bring water to a boil, then reduce to a steady simmer. Cook for 15-20 minutes until potatoes are tender and pierce easily with a fork.
- Drain potatoes in a colander and let them sit for 2-3 minutes to steam off excess moisture.
- While potatoes are hot, press them through a potato ricer into a large mixing bowl. Avoid using a food processor.
- Add cubed butter to the hot riced potatoes; the heat will melt the butter. Slowly pour in the warm heavy cream and stir gently with a wooden spoon.
- Add shredded cheddar cheese, salt, and pepper. Fold gently until cheese is mostly melted and distributed.
- Fold in half of the crumbled bacon and half of the chopped green onions.
- Transfer to a serving dish and top with remaining bacon, green onions, and extra cheddar if desired. Serve immediately.
- For make-ahead: Cool completely, cover tightly, and refrigerate for up to 24 hours. Reheat gently in the oven at 350°F (175°C) with a splash of cream, covered with foil, for 20-30 minutes.
Notes
Warm your dairy (butter and cream) before adding to prevent lumps and ensure a fluffy texture. Use a potato ricer for the smoothest consistency; avoid food processors as they make the potatoes gummy. Salt the boiling water and the potatoes in layers for best flavor. If making ahead, reheat gently with added liquid to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 480
- Sugar: 2
- Sodium: 650
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: mashed potatoes, holiday side dish, thanksgiving recipes, creamy mashed potatoes, loaded mashed potatoes, bacon mashed potatoes, cheddar mashed potatoes, make ahead side dish