Description
Think mashed potatoes, but leveled all the way up. Creamy, buttery potatoes are whipped to dreamy fluffiness, then loaded with sharp cheddar, crispy bacon, green onions, and a swirl of sour cream. It’s basically like a baked potato in disguise — warm, cheesy, smoky, and absolutely impossible to stop eating. It’s the side that might just outshine the main dish. Sorry, turkey.
Ingredients
2½ lbs Yukon Gold or Russet potatoes, peeled and chopped
4 tbsp unsalted butter
½ cup sour cream
½ cup milk (or heavy cream if you’re feelin’ fancy)
1½ cups shredded sharp cheddar cheese
½ cup chopped cooked bacon (about 6 slices)
¼ cup chopped green onions
Salt + black pepper to taste
Optional: garlic powder, extra cheese, hot sauce
Instructions
Boil the taters: Add chopped potatoes to a big pot of salted water. Boil until fork-tender, about 15–20 minutes. Drain well.
Mash & mix: Return potatoes to the pot or a large bowl. Add butter, sour cream, and milk. Mash until smooth and creamy (or leave a few chunks if you’re into texture).
Cheese it up: Stir in the shredded cheddar until melted and gooey. Season with salt, pepper, and optional garlic powder to taste.
Get loaded: Fold in the bacon and green onions. Save a little of each for topping, because you’re fancy like that.
Serve hot: Scoop into a bowl, sprinkle with more cheese, bacon, and green onions. Maybe even a drizzle of hot sauce if you’re feeling wild.
Notes
Serve with steak, roasted chicken, fried anything, or just a spoon.
Add a fried egg on top for a breakfast remix.
Make it a meal: add sautéed mushrooms, crumbled sausage, or shredded rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~370 per serving
- Protein: ~10g