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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!
Course Side Dish
Cuisine American


  • 3 ½ - 4 lb (~8 c cubed) potatoes peeled and cubed
  • 1 teaspoon salt
  • ¼ c butter
  • 8 oz onion & chive cream cheese
  • 8 oz sour cream
  • 8 oz cheddar cheese block shredded
  • ¼ c milk or cream
  • ¼ c sliced green onions or chives


  • 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 teaspoon 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 ⅔ 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.


*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!
    • 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.
Keyword potatoes
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!