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These homemade Loaded Mashed Potatoes are sure to be the life of the party! With smooth and fluffy potatoes, rich cream cheese and ooey-gooey cheddar cheese, these are SO good, there’s no need for gravy!
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My sister and I are just 20 months apart and the older we get, the closer we become. When we were little, we fought all the time. However, when I left for college, I remember being so sad to say goodbye for weeks on end. Was it tough? YES. But it was worth it.
Being so far away from Tara made me realize how lucky I was to grow up with a sister so close in age. We seemed to do everything together….drive to school, go to dance class, play board games, you name it. And even doing chores, we tried to have a little fun if at all possible.
When it came to peeling potatoes, we were masterful!! We would divide the potatoes up (making sure they were evenly sized) and race to see who could finish faster. Seems dorky, but it sure made me look forward to peeling those potatoes just a little bit more! 🙂 Sure was more fun when we could peel ‘taters together!
What kind of potatoes are best for mashed potatoes?
Russet potatoes and Yukon Golds tend to be the most ideal for mashed potatoes. Both of these varieties have a high starch content and low moisture content, making them perfect for smooth and fluffy mashed ‘taters!
How far in advance can I make these Loaded Mashed Potatoes?
You can make these Loaded Mashed Potatoes up to 4 days in advance (woohoo!!). Once they’re in the pan, you’ll want to keep them tightly covered in the fridge until they’re ready to be heated.
Can I cook these in the oven or in the slow-cooker?
Yes! They can be cooked in either the oven or the slow cooker. With many parties and holiday gatherings, the hardest thing for the one entertaining is the lack of oven space (think of Thanksgiving!).
Being able to toss the potatoes in the slow-cooker is a great way to keep some room available for other dishes. Here’s how to cook it in the oven and in the slow-cooker…
- OVEN:
- If baking right away, bake at 350F for 20-30 minutes.
- You can make these ahead of time and refrigerate to heat up the day of the event. If they’ve been refrigerated, plan for 45-60 minutes at 350F to get these nice and hot!
- SLOW-COOKER:
- Instead of adding the potatoes to a 9×13″ pan or casserole dish, place them in a greased slow-cooker. Do not top with the cheese quite yet. Cook on low for 2-4 hours, stirring occasionally. If they’re nice and hot after a couple hours, turn the slow-cooker to “keep warm.” Sprinkle cheese on the top 30 minutes before serving.
What can I do to jazz up mashed potatoes?
The options are truly endless, but here are a few ideas!
- Add 2-3 cloves of garlic to the potatoes. Boil, drain, and mash with the potatoes!
- Stir in a few strips of chopped crispy bacon and add extra bacon pieces on top along with the cheese!
- Stir in 1 tbsp “Everything But the Bagel” seasoning into the mashed potatoes. If you’ve never had this stuff, go get some ASAP and put it on everything! YUM.
- Keep some of the skins on for a little more texture.
Here are a couple other side dishes to consider!
Best Ever Baked Beans – Best Ever Baked Beans are meaty, perfectly sweet and 100% delicious! Try these and I can (almost) guarantee they’ll be the last bean recipe you will ever make!
Corn Pudding – If you’ve never had these stuff, you’re missing out!! It’s simple to make and ohhhhh so tasty!
Buttery Mashed Potatoes – If you’re looking for a classic buttery mashed potato recipe, this one is sure to satisfy the craving!
Print off the recipe for Loaded Mashed Potatoes here –>
Loaded Mashed Potatoes
Ingredients
- 3 1/2 – 4 pounds (~8 cups cubed) potatoes peeled and cubed
- 1 teaspoon salt
- 1/4 cup butter
- 8 ounces onion & chive cream cheese
- 8 ounces sour cream
- One 8 ounce block cheddar cheese shredded
- 1/4 cup milk or cream
- 1/4 cup sliced green onions or chives
Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan or casserole dish and set aside.*
- Place the peeled and cubed potatoes into a large saucepan or pot with a lid; add enough water to cover all the potatoes. Stir in 1 tsp salt.
- Place the lid over the potatoes and bring to a boil on the stovetop. Once the water is boiling, turn the burner to low and let the potatoes cook for 15-20 minutes. You can test the doneness of the potatoes by pushing a fork into a potato. If it easily breaks in half, they're good to go!
- Pour the boiled potatoes into a strainer and let the water run down the drain.
- Dump the potatoes into a stand mixer fitted with the whisk attachment. (If you don't have a stand mixer, you can start with a potato masher and move to a whisk once they're smooth).
- Add the butter and whisk until the potatoes are smooth. Add the cream cheese, sour cream, about 2/3 of the shredded cheddar cheese, milk and the green onions or chives.
- Whisk until the potatoes are smooth and ingredients are well-combined.
- Spread into the bottom of the prepared pan. Top with the remaining cheddar cheese.
- Bake for 20-30 minutes or until the cheese is melted and the outer edges begin to brown.*
- Remove from the oven and sprinkle with sliced green onions, if desired.
Notes
- OVEN:
- If baking right away, bake at 350F for 20-30 minutes.
- You can make these ahead of time and refrigerate to heat up the day of the event. If they’ve been refrigerated, plan for 45-60 minutes at 350F to get these nice and hot!
- SLOW COOKER:
- Instead of adding the potatoes to a 9×13″ pan or casserole dish, place them in a greased slow-cooker. Do not top with the cheese quite yet. Cook on low for 2-4 hours, stirring occasionally. If they’re nice and hot after a couple hours, turn the slow-cooker to “keep warm.” Sprinkle cheese on the top 30 minutes before serving.
