Loaded Mashed Potatoes

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 plain, there's no need for gravy!

Prep Time15

Cook Time35

Bake Time25

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: potatoes

Servings:

Calories: 338kcal

Author: Kelsey Byrnes

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
1 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 9x13 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

*There are a couple different ways to cook these/keep them warm.

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 9x13" 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.

Nutrition