Chili's Loaded Mashed Potatoes Recipe
Make restaurant-style sides with this Chili’s Loaded Mashed Potatoes Recipe packed with cheese, bacon, butter, and sour cream.
Equipment
- Large pot
- Potato masher or hand mixer
- Colander
- Sharp knife and cutting board.
- Mixing spoon
- Small skillet (for bacon)
Ingredients
For the Mashed Potatoes
- 3 pounds russet potatoes peeled and cut into chunks
- ½ cup unsalted butter softened
- ¾ cup heavy cream or whole milk warmed
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt adjust to taste
- ½ teaspoon black pepper
For the Loaded Toppings
- 1 ½ cups shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- ⅓ cup sliced green onions
- 2 tablespoons butter optional, for topping
Instructions
Step 1: Cook the Potatoes
- Peel and cut the potatoes into evenly sized chunks. Place them in a large pot and cover with cold, salted water. Bring to a boil, then simmer until fork-tender. Drain well.
Step 2: Mash While Hot
- Return the hot potatoes to the pot. Add butter and mash gently until mostly smooth. Don’t overwork them — mashed potatoes should be fluffy, not gluey.
Step 3: Make Them Creamy
- Add warm cream, sour cream, garlic powder, salt, and pepper. Mash or mix until creamy and smooth. Taste and adjust seasoning.
Step 4: Add the Good Stuff
- Stir in shredded cheese and most of the bacon, saving some for topping.
Step 5: Finish and Serve
- Spoon into a serving bowl. Top with extra cheese, bacon, green onions, and a little butter if you’re feeling extra.