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Cozy Loaded Mashed Potato Bar with Bacon

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A creamy, buttery mashed potato bar loaded with crispy bacon, sharp cheddar, sour cream, and fresh chives. Perfect for a cozy weeknight dinner or a crowd-pleasing party dish.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 6–7 medium potatoes)
  • 6 tablespoons unsalted butter, softened
  • 1 cup whole milk, warmed
  • 1 teaspoon salt (plus more for the water)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup sour cream (optional but recommended)
  • 8 slices thick-cut bacon
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream (for dolloping)
  • 1/2 cup fresh chives, chopped
  • 4 green onions, sliced
  • Butter pats (for serving)
  • Optional toppings: broccoli florets (steamed), roasted garlic, crumbled blue cheese, hot sauce

Instructions

  1. Start the bacon first. Preheat your oven to 400°F. Line a baking sheet with foil and lay out the bacon slices in a single layer. Bake for 15-20 minutes, until crispy. Flip halfway through for even cooking. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces.
  2. Scrub the Yukon Gold potatoes well. Cut any large potatoes in half so they cook evenly. Place them in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water.
  3. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until a knife slides into the center of a potato with no resistance. Drain in a colander and let sit for a minute or two to steam dry.
  4. While the potatoes drain, combine the milk and butter in a small saucepan or microwave-safe bowl. Heat until the butter is melted and the milk is warm but not boiling (about 110°F).
  5. Return the drained potatoes to the warm pot or transfer to a large mixing bowl. Mash with a potato masher, breaking up larger pieces first. Do not overwork—leave some small lumps.
  6. Pour about half the warm milk and butter mixture over the potatoes. Gently fold it in with a spatula or wooden spoon. Add the remaining liquid and fold again. Season with salt and pepper to taste. Fold in the sour cream if using.
  7. Cover the bowl with a lid or foil to keep warm. If holding longer than 15 minutes, transfer to a slow cooker on the warm setting.
  8. Arrange all toppings in small bowls: crumbled bacon, shredded cheddar, sour cream, chopped chives, sliced green onions, and any extras.
  9. Serve immediately. Spoon hot mashed potatoes into bowls and let everyone add their own toppings.

Notes

Don’t overwork the potatoes to avoid gluey texture. Season the water generously. Warm the milk and butter before adding. Let potatoes steam dry after draining. Cook bacon in the oven for even results. Shred your own cheese for better melting.

Nutrition

Keywords: mashed potato bar, loaded mashed potatoes, bacon, cheddar, comfort food, easy dinner, crowd-pleaser

Find it online: https://dinadishes.com/cozy-loaded-mashed-potato-bar-with-bacon/