Author: Susanne at dishwithme.com
A scoop of loaded mashed potatoes might just be the ultimate comfort food and it is pretty dang easy to make, too. Start to finish, 30 minutes, or less. AND, one very important thing is that they go with almost anything.
One nice thing about left over loaded mashed potatoes is that they can magically be turned into something completely different. The left overs make GREAT potato pancakes, OR you can even transform the left overs into a soup!
HELPFUL HINTS FOR THIS RECIPE
For best results, do not boil the potatoes any longer than necessary, otherwise the potatoes will turn out a funky texture and this entire dish just won’t be right. Trust me on this, for I have done it!
It comes in handy that this dish can be made ahead of time and heated when ready to serve.
Make sure to have some extra cheese, bacon and green onions/scallions to top/garnish the loaded potatoes.
GROCERY LIST
- Potatoes
- Butter
- Dry powdered ranch dressing
- Sour cream
- Kosher salt
- Freshly ground black pepper
- Cheddar cheese
- Bacon
- Green onions/scallions
LINKS TO RECIPES TO PAIR WITH THIS ONE
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LINKS TO PRODUCTS/EQUIPMENT USED
A large pot like this is needed for boiling the potatoes.
It is helpful to use a handheld electric mixer is used for mixing.
Potatoes are placed into a bowl or casserole pan and sprinkled with cheese, bacon and green onions.
You can use a wooden spoon and/or silicone spatula is used for scraping the bowl.
Use a colander for draining the water from the potatoes.
Equipment
- Large Pot for boiling potatoes
- Electric mixer
- Colander
- Wooden spoon
Ingredients
- 8 Medium potatoes
- 6 slices Bacon cooked and crumbled, save some for garnish/topping
- 4 Tablespoons Butter
- 1 Tablespoon Dry ranch powder
- 1 cup Sour cream
- 1/4 cup Heavy whipping cream
- 1 cup Cheddar cheese Shredded, additional for topping
- 6 Green onions chopped, save some for garnish/topping
- 1/2 teaspoon Kosher salt or to taste
- 40 grinds Freshly ground black pepper or to taste
Instructions
- Wash, peel and cube potatoes, approximately 1 inch cubes.
- Place potatoes in a big pot and cover with enough water to cover the potatoes plus about 2 inches.
- Bring the water to a boil and then boil for 15 minutes, or until the potatoes are fork tender. Do not overcook.
- Cook the bacon, by whatever method you prefer. Let cool. Crumble when cool. Set aside.
- When potatoes are fork tender, place a colander in the sink and pour the water and potatoes into the colander.
- Shake the colander to remove excess water and then place the potatoes back into the same pot they were cooked in.
- Add the butter immediately while the pot and potatoes are still warm.
- Add the ranch powder, sour cream, Kosher salt, pepper and heavy whipping cream. Mix to desired consistency with an electric mixer. You can whip them on a higher speed until smooth, if you like them creamy and fluffy, or you can mix them on low and leave part of them chunky, if you prefer.
- Add additional heavy whipping cream, a little at a time, if needed.
- Add the cheddar cheese, most of the crumbled bacon and most of the green onions, saving a little of each to garnish the top of the potatoes. Mix with the mixer on low, or use a wooden spoon to stir.
- Spoon the potatoes into a bowl or casserole pan.
- Top with some additional cheddar, saved bacon and green onions.