Fully Loaded Cheese and Bacon Mashed Potatoes

4 to 6 Servings


  • 3 Pounds Golden Potatoes, washed, peeled (some of the skin can be left on if desired), & cut into ½ inch cubes
  • ¾ Pound Cooked Bacon or Cooked Turkey Bacon
  • 1 Bulb Roasted Garlic (optional)
  • ½ Cup Sour Cream, room temperature
  • 1 Cup (or a little more if needed) Warmed Milk or Half & Half
  • 4 to 6 Tablespoons Melted Butter
  • To Taste Grand Diamond All Purpose Seasoning
  • To Taste Salt
  • To Taste Black Pepper
  • To Taste Additional Desired Seasonings
  • 2 Cups Shredded Cheddar Cheese
  • 2 to 3 Tablespoons Jalapeno, finely diced (optional)
  • 2 to 3 Green Onions for garnish


Roast the garlic.

Wash, peel, and cut the potatoes. Cook the bacon using a method of your choice, drain and chop. Grate the cheese and set aside.

Place the potatoes in a large pot and fill with cold water 2 inches above the potatoes. Bring the potatoes to a boil over medium-high heat or high heat. Boil the potatoes until fork tender, very tender. Drain the potatoes making sure all of the water is completely removed. Place the potatoes in a large bowl and mash with a masher or use a potato ricer.

Add and stir in half of the bacon, half of the cheese, optional roasted garlic, the sour cream, warmed milk, melted butter, optional jalapeno, and seasonings. Taste to adjust seasoning if needed. Pour the potato mixture into a baking dish and top with the remaining cheese and bacon. Bake at 400 degrees for about 20 minutes or until the potatoes hot and the cheese is melted. Once done, top with green onions and serve.

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