Loaded Mashed Potatoes

Loaded Mashed Potatoes.doc40 KB
3 lbs. potatoes (1 ½ lb. Yukon Gold & 1 ½ lb. russet) peeled and quartered
1 head garlic
Olive oil
1 stick butter
8 oz. sour cream
1 tsp. black pepper
½ tsp. Seasoned salt
1 Tbs. dry Ranch dressing mix
1 cup sharp cheddar cheese
8 - 10 slices bacon, cooked and crumbled
Fresh chopped chives for garnish


  1. Preheat oven to 350 degrees.
  2. Cut tops off the head of garlic.
  3. Drizzle a small amount of Olive oil on top and wrap tightly in foil.
  4. Roast garlic in oven for 30 minutes. Once done, gently squeeze the garlic bulbs out and mash with a fork. Set aside.
  5. Cook and crumble bacon. Set aside.
  6. Peel and quarter potatoes.
  7. Cook potatoes in a large pot of boiling salted water for 15 - 20 min.
  8. Drain when they become tender.
  9. Return potatoes to a large bowl or pot.
  10. Add butter, sour cream, roasted garlic, pepper, seasoned salt and dry Ranch mix. 
  11. Mix thoroughly with an electric mixer until smooth. *may add more salt/pepper to desired taste 
  12. Fold in cheese and stir with a spoon.
  13. Spread potato mixture into a greased baking dish. (at this point you can cover and refrigerate if you’re serving later but it’s best not to chill potatoes if you can.) 
  14. Heat potatoes in oven set at 350 degrees for 20 - 25 min. prior to serving.
  15. Top with crumbled bacon and garnish with chives.


Serves 6 - 8