Loaded Mashed Potatoes

May 19, 2014

Alright, I told you how much I love mashed potatoes. I really would serve it every meal if that was acceptable. But since that’s frowned upon (maybe not by people, by definitely by the scale!), I make myself fix different side dishes.

However, there are a lot of times mashed potatoes sneak onto our menu—they’re inexpensive, they’re easy to make, and good grief they just taste wonderfully.

I can’t simply post a mashed potato recipe on here, I’m pretty sure everyone knows how to make them. But, I figured I could dress it up a bit and you can have a side dish that company will love and you can still get your mashed potatoes (am I the only one who loves them this much?).

My mom taught me when I was growing up that when you fix mashed potatoes, you should boil one potato per person and that will give you enough to serve. If you eat like a normal person then this rule works fine. But, if you’re like me, and you eat more than your fair share of potatoes then you’ll want to throw in a couple of extra potatoes. And I used red potatoes for this recipe so if they are the regular size red potatoes (not the minis) then you could do about 2 potatoes per person.

So here you go folks, the world’s easiest side dish. And yes, I know, it’s not over the top healthy, it’s not packed with veggies, and it’s not something you’d want to eat every day of the week. But I do think that if you eat balanced meals and fairly healthy, then every once in a while it’s okay to eat a serving of loaded mashed potatoes. It makes life a little more pleasant.

Loaded Mashed Potatoes

Follow this rule: One potato per person if you’re using normal baking potatoes, or two potatoes per person if you’re using red.


Potatoes (washed and diced)
½ Stick of butter
½ cup of sour cream (you may need more/less depending on how many potatoes you’re using. This is the average).
Handful of cheddar cheese, shredded
Small handful of green onions, sliced
Small handful of bacon bits
Salt and Pepper to taste


Boil your potatoes in a large pot of water until the potatoes are fork tender. Drain the potatoes and return back to pot.

Add the butter and sour cream—you’ll want to do this a little at a time. If you didn’t use as many potatoes you won’t want to add the full amount because then your potatoes will be runny! Add it until you have your desired consistency.

Mix in the cheese, onions, and bacon bits. Add salt and pepper for taste.