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The Ultimate Creamy Loaded Mashed Potatoes: Restaurant-Style Fluffy Side Dish

A spoonful of fluffy loaded mashed potatoes showing melted cheese stretching as it's lifted from a white bowl.
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Make restaurant-style creamy loaded mashed potatoes that are fluffy, not gummy. This indulgent side dish is packed with bacon, sharp cheddar cheese, sour cream, and fresh chives for the ultimate comfort food experience.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, cut into pieces
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, plus more for topping
  • 6 slices bacon, cooked crisp and crumbled
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
  2. Cook the potatoes until they are fork-tender, about 15 to 20 minutes. Do not overcook them, or they may become gummy.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to escape. This step helps prevent gummy mashed potatoes.
  4. Pass the hot potatoes through a potato ricer or food mill directly into a large bowl. Avoid using a food processor or electric mixer, as this develops the starch too much.
  5. Add the butter pieces to the riced potatoes. Gently fold the butter in until it melts into the potatoes.
  6. Gradually add the warm milk, mixing gently with a wooden spoon or spatula until the potatoes reach your desired consistency. You may not need all the milk.
  7. Stir in the sour cream, 1 cup of shredded cheddar cheese, salt, and pepper. Mix just until combined. Overmixing makes potatoes tough.
  8. Gently fold in half of the crumbled bacon and half of the chopped chives.
  9. Transfer the creamy mashed potatoes to a serving bowl. Top with the remaining cheddar cheese, bacon, and chives.
  10. Serve your ultimate comfort food side dish immediately.

Notes

  • For the fluffiest mashed potatoes, use a potato ricer. This breaks down the potato cells without overworking the starch.
  • Warm your milk and butter before adding them. Cold dairy lowers the temperature of the potatoes, requiring more mixing.
  • If you plan to make these ahead of time, assemble them in a baking dish, cover, and refrigerate. Before serving, bake at 350°F (175°C) for 20 minutes, then top with cheese and bake for 5 more minutes until hot and bubbly.

Nutrition

Find it online: https://sundayflavor.com/loaded-mashed-potatoes-recipe-creamy-fluffy/