Chili’s Loaded Mashed Potatoes Recipe
There’s something undeniably comforting about mashed potatoes, but when you infuse them with bold flavors, rich textures, and crave-worthy toppings—well, you’ve got yourself a side dish that steals the show.
Equipment
- Large pot (for boiling potatoes)
- Potato masher or hand mixer
- Mixing bowl
- Skillet (for bacon)
- Measuring cups & spoons
- Baking dish (if you want to finish under the broiler)
- Cheese grater (optional but recommended)
Ingredients
- 2 pounds russet potatoes peeled and cubed
- ½ cup whole milk warm
- ¼ cup sour cream
- 4 tablespoons unsalted butter
- 1 cup shredded cheddar cheese divided
- ½ cup cooked bacon crumbled
- ¼ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions plus extra for garnish
Instructions
- Boil the Potatoes: Place peeled and cubed potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until tender (about 15–20 minutes).
- Cook the Bacon: While the potatoes are boiling, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
- Mash the Potatoes: Drain the potatoes and return them to the hot pot. Mash until smooth using a potato masher or hand mixer.
- Mix in the Good Stuff: Stir in warm milk, sour cream, butter, garlic powder, salt, and pepper. Mix until creamy and fully combined.
- Load It Up: Fold in half of the cheddar cheese, most of the bacon, and green onions.
- Top & Melt: Transfer to a serving dish or oven-safe dish. Sprinkle with remaining cheese and bacon. Broil for 2–3 minutes for that melty golden finish (optional but awesome).
- Garnish & Serve: Top with extra green onions and serve warm!
Notes
- Warm the Milk: Cold milk can make mashed potatoes gummy. Always warm it slightly before mixing.
- Don’t Overmix: Use a gentle hand—overworking potatoes can turn them gluey.
- Use Freshly Grated Cheese: It melts better and adds richer flavor compared to pre-shredded.
- Broil for a Golden Top: Just a few minutes under the broiler gives a restaurant-style look.
- Taste and Adjust Seasoning: Always taste before serving—potatoes love salt!