Loaded Mashed Potatoes
Creamy, cheesy, and packed with flavor, these loaded mashed potatoes are the perfect side dish for any occasion.
Creamy, cheesy, and packed with flavor, these loaded mashed potatoes are the perfect side dish for any occasion.
- Carbohydrate 65.0533271176958 g
- Cholesterol 147.587156237867 mg
- Fat 70.8060848261727 g
- Fiber 8.44033675332939 g
- Protein 25.4699724594937 g
- Saturated Fat 32.6481562740639 g
- Serving Size 1 1 Serving (554g)
- Sodium 1032.82547660788 mg
- Sugar 56.6129903643665 g
- Trans Fat 6.93997866344395 g
- Calories 987 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
- Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, and sour cream. With a spatula stir in cheese, onion, and bacon. Add more salt and pepper, if necessary. Place in a casserole dish and top with cheese, bacon, and onion and place in oven until warmed through and cheese melts.
Starchy baking potatoes yield a fluffy interior because their low moisture content absorbs dairy fats readily, yet that same characteristic makes them uniquely vulnerable to overworking. Electric mixers quickly shear starch cells into a gluey paste if run continuously for more than sixty seconds. Drain boiled potatoes thoroughly in a colander for three minutes, then return them to the warm stockpot off the heat to evaporate lingering surface moisture before introducing butter and sour cream.
Testing doneness requires no thermometer; pierce a quartered potato piece with the tip of a paring knife. Resistance should vanish completely to the center without the chunk crumbling apart in the boiling water. Incorporate grated cheddar and crisp bacon gently with a rubber spatula rather than a machine to preserve texture contrast throughout the casserole.
Bake the assembled dish at 350 degrees Fahrenheit uncovered for fifteen minutes until the dairy fats bubble at the edges and the surface cheese turns golden. Leftovers keep safely in an airtight container in the refrigerator for up to three days, though reheating requires a splash of milk to restore moisture lost during chilling.
