Loaded Mashed Potatoes Recipe (2024)

FAQs

What toppings go on mashed potatoes? ›

Sliced green onions, roasted red peppers, olive tapenade, caramelized onions, bacon jam, crème fraîche, brown gravy, pulled pork, pesto, sautéed mushrooms, Parmesan cheese, roasted garlic, flavored butters, fresh herbs, and more are all great options when it comes to topping warm mashed potatoes.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.

gold standard for a mash with a creamy, rich texture. Their medium starch content, density, and inherently buttery flavor make Yukon Golds great for all your mashing needs.

While gravy is a classic choice, mashed potatoes can be enjoyed with various toppings and sauces. Consider adding a dollop of butter, shredded cheese, fresh herbs, sautéed mushrooms, caramelized onions, roasted garlic, or even a creamy cheese sauce.

Add olive oil and mash to incorporate, then add milk, salt, and pepper and mash until smooth and creamy. Optionally add 2-4 additional tablespoons of milk to achieve desired consistency. Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika, if desired.

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

You can use regular or whipped cream cheese, depending on your preference. Allow it to come to room temperature before mixing to ensure it blends smoothly into the potatoes. Sour cream - Contributes moisture to the mashed potatoes, helping to prevent them from becoming dry or overly starchy.

What should you avoid when making mashed potatoes? ›

Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health. Sour Cream - This recipe is rich and it needs some tanginess for balance.

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Weighing in at nearly 4-pounds, the comfort food classic consists of creamy Yukon gold potatoes, Kirkland Signature bacon and butter, shredded parmesan, mozzarella cheese and sour cream.

Loaded Mashed Potatoes

Our famous mashed potatoes topped with melted cheddar cheese, bacon, sour cream and green onions.

This creamy soup is a comfort dish ideal for chilly days. It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches.

Loaded fries is a dish consisting of French fries topped with a combination of cheese, sauces, meat, (commonly bacon) and vegetables.