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Quick Loaded Mashed Potato Bar with Bacon

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Creamy, buttery mashed potatoes piled high with crispy bacon, sharp cheddar, cool sour cream, and fresh chives — all ready in about 30 minutes flat. Perfect for a weeknight dinner that feels like a warm hug.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes
  • 4 tablespoons unsalted butter
  • ½ cup whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 strips bacon
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • ¼ cup fresh chives, chopped

Instructions

  1. Scrub potatoes well, cut large ones in half. Place in a large pot, cover with cold water by 1 inch, add a generous pinch of salt. Bring to a boil, then simmer for 15-20 minutes until tender.
  2. While potatoes boil, cook bacon in a cold skillet over medium heat, flipping occasionally, until crispy (8-10 minutes). Drain on paper towels, then crumble.
  3. In a small saucepan or microwave-safe bowl, combine milk and butter. Heat until butter melts and milk is warm (not boiling).
  4. Drain potatoes, let steam off for 30 seconds. Return to pot off heat and mash with a potato masher until broken down but still slightly lumpy.
  5. Pour warm milk and butter mixture over potatoes. Add salt and pepper. Stir gently until combined. Adjust seasoning to taste.
  6. Transfer mashed potatoes to a serving bowl. Set out small bowls with crumbled bacon, shredded cheddar, sour cream, and chopped chives. Let everyone build their own loaded bowl.

Notes

Don’t overwork the potatoes to avoid gluey texture. Warm the milk and butter before adding to keep potatoes light and fluffy. For less mess, cook bacon in the oven at 400°F for 15-18 minutes. Leftover mashed potatoes (without toppings) keep in the fridge for 3-4 days; reheat with a splash of milk.

Nutrition

Keywords: loaded mashed potatoes, bacon, chives, quick dinner, comfort food, potato bar

Find it online: https://ovenmila.com/quick-loaded-mashed-potato-bar-with-bacon/