A traditional baked potato and mashed potatoes combine to form the BEST Loaded Bacon Mashed Potatoes in this simple recipe! Boiled Yukon gold potatoes are smashed together with garlic butter, cheddar cheese, and chives for the most flavor-packed side dish. Meal prep ahead of time for extra flavor, or quickly whip them up for an easy weeknight dinner!

Cheese is stirred into the mashed potatoes.

Loaded Bacon Mashed Potatoes Recipe

For a woman who cooks for a living, the idea of ending the day with a home cooked meal — not made by me! — has always been a foreign concept.

But ever since I started dating Justin, “spoiled” is now a word I would use to describe myself. Because y’all, he is one incredible cook! (You can find all of Justin’s recipes here!)

And these Loaded Bacon Mashed Potatoes are the perfect example of his culinary prowess.

Not only do they taste like you took a loaded baked potato and mashed it all together, but the subtle hints of garlic and lemon juice help to balance out the heaviness.

Serve these up as a side dish at your next potluck or picnic or serve them alongside a fancy Filet Mignon steak dinner. Better yet, change up your old potato recipe at your next holiday meal (like Thanksgiving dinner!).

Potatoes, bacon, cheese, onion, and seasonings are the main ingredients for this dish.

Ingredients

  • Bacon. You’ll want about 6 ounces of bacon, which should be around 5 or 6 strips. Avoid peppery or overly smoky varieties, however.
  • Potatoes. For this recipe, stick with Yukon golds. Though they’re a wax-starchy variety, their creamy texture and smooth flavor are perfect for this dish. Russet potatoes will work if necessary. Check your local grocery store for what’s available.
  • Cheese. Grab a bag of shredded sharp cheddar cheese, or shred your own at home.
  • Extras. Fresh lemon juice along with parsley and chives round out this dish. 
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make Loaded Mashed Potatoes

Please see the recipe card below for ingredient amounts and more detailed instructions.

1. Boil the Potatoes

Peel the potatoes. Then place them in a large pot or Dutch oven. Add enough water until they’re covered by at least one inch.

Sprinkle about 1 teaspoon of salt over, then bring the potatoes to a boil over medium-high heat. Reduce the heat to medium and cook for 15 to 25 minutes, just until the potatoes are tender and easy to mash.

Potatoes are boiled until tender.

2. Cook the Bacon and Onion

While the potatoes are boiling, place whole slices of bacon in a skillet and cook for 7 to 8 minutes over medium heat. Be sure to flip halfway through cooking.

When they’re done, remove them with tongs and drain them on a paper towel-lined plate. Cut into small pieces when cooled.

Be sure there is at least 2 tablespoons of bacon grease in the skillet. If needed, add olive oil. Then, stir in the diced onion and cook for 2 to 3 minutes. When tender, add the garlic and sauté for another 30 seconds.

Onion is sauteed in a skillet.

3. Mash the Potatoes

When the potatoes are tender, remove them from the boiling water with a slotted spoon. Add the cooked potatoes to the skillet with the onions and garlic.

Use a potato masher to crush until there are no large clumps remaining.

Stir in the milk, butter, shredded cheese, lemon juice, 1 ½ tsp. salt, and black pepper. Continue mashing until you get to your desired consistency. Some large chunks are ok if you prefer.

Potatoes are mashed with onions.

4. Serve with Toppings

Add the crispy bacon along with a sprinkle of parsley or chives on top of the potatoes. Serve these cheesy mashed potatoes immediately.

For ultra-creamy, fluffy potatoes, mash potatoes with a potato ricer.

Loaded mashed potatoes are served in a white bowl.

FAQs

What are good things to add to mashed potatoes? 

You can add just about anything to mashed potatoes! This recipe calls for cheddar cheese and bacon on top of the usual ingredients, like milk, butter, and seasonings giving it similar flavors to a baked potato. This is the best loaded mashed potatoes recipe.

Is it better to use milk or heavy cream in mashed potatoes? 

Both milk and heavy cream add creaminess to mashed potatoes. You can choose whichever you have on hand and prefer. Note heavy cream adds a good deal more calories than milk.

Recipe Tips

  • Use enough. Be sure to add enough water to completely cover the potatoes.
  • Be picky. While milk is important, you can choose one that fits your dietary needs. Whole milk will add the most flavor, though.
  • Perfect balance. Yukon gold are the best of both starchy and waxy worlds.
  • You choose. Grab a bacon that you love without too much pepper or smoke flavor.
  • Mash away. Leave some chunks or work until it’s creamy, it’s up to you.
A white bowl full of loaded mashed potatoes is served with a metal spoon.

What to Serve with Loaded Mashed Potatoes

You can serve these with any main dishes you’d normally pair with regular mashed potatoes—or even baked potatoes!

Go with Filet Mignon or Air Fryer Steak for a fancy dinner.

If you prefer chicken, try Chicken Cordon BleuSpinach Artichoke Stuffed Chicken, or Crispy Air Fryer Wings.

For the fish lovers, stick with Miso Glazed Salmon or Salmon Piccata.

More Potato Recipes

If you’re craving more of this ultimate comfort food, you can’t go wrong with these favorite side dishes for a weeknight meal or holiday gatherings.

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5 from 4 votes

Loaded Bacon Mashed Potatoes Recipe

A traditional baked potato and mashed potatoes combine to form the BEST Loaded Bacon Mashed Potatoes in this simple recipe! Boiled Yukon gold potatoes are smashed together with garlic butter, cheddar cheese, and chives for the most flavor-packed side dish.
Cheese is stirred into the mashed potatoes.
Yield 8 servings
Prep 15 minutes
Cook 30 minutes
Total 45 minutes

Ingredients 

  • 6 oz. bacon about 5-6 strips
  • 2 lbs. Yukon gold potatoes about 7-8, peeled
  • ½ red onion finely diced
  • 4 cloves garlic finely minced
  • ½ cup milk regular, oat, or soy
  • 3 Tbsp. butter melted
  • 1 cup Cheddar cheese shredded
  • ½ lemon juice
  • 1 ½ tsp. salt plus more for water
  • ½ tsp. black pepper
  • Parsley or chives finely chopped, optional

Instructions 

  • Boil the Potatoes: Add potatoes to a large pot and fill with water until they are covered by at least 1-inch. Sprinkle in ½-1 teaspoon salt. Bring water to a boil. Once boiling, reduce heat to medium and continue cooking for 15-25 minutes, or until the potatoes can be easily smashed. (This cook time will depend largely on how big or small your potatoes are.)
    2 lbs. Yukon gold potatoes, 1 ½ tsp. salt
  • Cook the Bacon and Onion: While the potatoes boil, cook whole strips of bacon in a skillet over medium-heat for 7-8 minutes, flipping halfway through. Remove from skillet and place on a paper towel-lined plate. Once cooled, cut into smaller pieces. Add 2 Tbsp. bacon grease back into the skillet along with the finely diced red onion. Cook for 2-3 minutes, or until tender. Add garlic and sauté for another 30 seconds.
    6 oz. bacon, ½ red onion, 4 cloves garlic
  • Mash Potatoes with Onion: Remove potatoes from the pot using a slotted spoon and add to the skillet of onions. Mash using a potato masher until no large clumps remain. Add the milk, butter, cheese, lemon juice, 1 ½ tsp. salt, and black pepper. Continue mashing until your desired consistency is reached. Mix in the bacon and serve immediately with a sprinkle of finely chopped fresh parsley or chives. Enjoy!
    ½ cup milk, 3 Tbsp. butter, 1 cup Cheddar cheese, ½ lemon, 1 ½ tsp. salt, ½ tsp. black pepper, Parsley or chives

Tap stars to rate!

5 from 4 votes

Video

Notes

Prep-Ahead Instructions:
You can peel the potatoes, just store them in a Ziploc bag. 
Storage Directions:
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. You can either freeze single-sized portions for easy use, or place all of the cooled potatoes in a freezer-safe bag for up to 2 to 3 months. Warm loaded potatoes back up in a saucepan on the stove or in the microwave.
Recipe Tips:
  • Use enough. Be sure to add enough water to completely cover the potatoes.
  • Be picky. While milk is important, you can choose one that fits your dietary needs. Whole milk will add the most flavor, though.
  • Perfect balance. Yukon gold are the best of both starchy and waxy worlds.
  • You choose. Grab a bacon that you love without too much pepper or smoke flavor.
  • Mash away. Leave some chunks or work until it’s creamy, it’s up to you.

Nutrition

Calories: 289kcal, Carbohydrates: 24g, Protein: 9g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 642mg, Potassium: 569mg, Fiber: 3g, Sugar: 3g, Vitamin A: 324IU, Vitamin C: 27mg, Calcium: 145mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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