Go Back

Loaded Mashed Potatoes

Carrie @ poet in the pantry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Servings 8


  • 4 pounds red skinned potatoes quartered
  • 3.5 ounces Dubliner cheese shredded
  • 5 strips thick cut bacon cooked and crumbled
  • 1 cup sour cream
  • 4 ounces cream cheese
  • 3 Tablespoons salted butter
  • 1 bunch chives chopped
  • 1/4-1/2 teaspoon flaky sea salt


  • Scrub potatoes, quarter them, and place in a large pot. (No need to peel unless you want to.)
  • Cover with water, add a few pinches of sea salt, and boil until tender.
  • In the meantime, set out the rest of your ingredients so you're ready to go when the potatoes are done (grate the cheese, cook and crumble/chop your bacon, etc.).
  • Drain the potatoes and toss them into the OXO Potato Ricer, several at a time, pushing through the other end over a large bowl. Most of the peels will be removed in the process, but the potatoes will keep pushing through past them.
  • Once all the potatoes have been riced, add the rest of the ingredients and stir gently--you don't want to overdo it.
  • Serve immediately or refrigerate to save for later, reheating in the oven at 350 degrees for 20 minutes or so.