Loaded Mashed Potatoes ~
All the goodness of a classic loaded baked potato in an easy casserole dish!
Serve with Vegan BBQ Brisket and Coleslaw.
This post was updated March 8, 2025.
Easy Mashed Potato Recipe
This easy dish is everything you love about mashed potatoes, with a twist. It’s perfect for any occasion, from casual weeknight dinners to big holiday feasts like Thanksgiving or Christmas. For me, mashed potatoes are right up there with mac and cheese as the ultimate comfort food. Their fluffy texture and buttery goodness make them a crowd favorite.
Potatoes are a side dish staple, but they have a special magic when it comes to holiday meals. They’re easy to make and always a hit, bringing joy to every table. Who can resist mashed potatoes? They’re not just a side dish—they’re a warm hug on a plate that everyone looks forward to. Topping them with baked potato favorites like melty cheddar cheese and fresh green onions turns this casserole into something even more fun and delicious than your typical mashed potatoes.
You don’t need any fancy equipment for this recipe, just a potato masher (or a ricer if you prefer a creamier texture). I like to use a masher to keep some texture, but a ricer gives that ultra-smooth mashed potato consistency. If you do go for a ricer, you’ll need to peel the potatoes, but with a masher, you can leave the skins on for a little extra bite.
Ingredients for Loaded Mashed Potatoes
You will need the following:
- 2 pounds potatoes, cut into 1-inch cubes
- 1 cup sour cream
- 1 1/2 cup cheddar cheese, shredded and divided
- 1/4 cup + 1 tablespoon scallions, chopped and divided
- 2 tablespoons parsley, chopped and divided
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Ingredient Notes
- Potatoes – I used skin-on baby red potatoes for the pretty pops of red color throughout the dish. You can also use Yukon Gold potatoes or Russet potatoes.
- Sour Cream – Regular or dairy-free sour cream work just as well for this recipe.
How to Make Loaded Mashed Potatoes
STEP ONE: Preheat the oven to 375°F. Place potatoes in a large pot and cover with 1 inch cold water. Bring to a boil, reduce the heat, and simmer for 15-20 minutes, until fork-tender. Drain in a colander, then return the potatoes to the hot cooking pot.
STEP TWO: Use a potato masher to mash potatoes to your desired consistency.
STEP THREE: Stir in sour cream, 1 cup of the shredded cheddar cheese, 1/4 cup scallions, 1 tablespoon parsley, salt, garlic powder, and black pepper. Adjust seasoning to taste.
STEP FOUR: Transfer to a 1-quart baking dish. Sprinkle the remaining 1/2 cup cheese over the top of the potatoes.
STEP FIVE: Bake for 30 minutes, until heated through. Garnish with remaining 1 tablespoon scallions and 1 tablespoon parsley. Serve hot.
OPTIONAL ADD-INS
- Roasted Garlic – Mash in some roasted garlic for a deeper, richer flavor.
- Caramelized Onions – Stir in caramelized onions for a touch of sweetness.
- Chopped Jalapeños – Add some heat with diced jalapeños.
- Plant-Based Bacon Crumbles – Adds a hint of smoky flavor to every bite.
- Chopped Spinach or Kale – Mix in some greens for added color and texture.
Storage and Reheating
- Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
More Easy Potato Recipes You’ll Love!
- Crash Hot Potatoes
- Mashed Potato Casserole
- Whole Grain Mustard Mashed Potatoes
- Chipotle Mashed Sweet Potatoes
- Twice Baked Potatoes
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Loaded Mashed Potatoes
Ingredients
- 2 pounds potatoes cut into 1-inch cubes
- 1 cup sour cream
- 1 1/2 cup cheddar cheese shredded and divided
- 1/4 cup + 1 tablespoon scallions chopped and divided
- 2 tablespoons parsley chopped and divided
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F. Place potatoes in a large pot and cover with 1 inch cold water. Bring to a boil, reduce the heat, and simmer for 15-20 minutes, until fork-tender. Drain in a colander, then return the potatoes to the hot cooking pot.
- Use a potato masher to mash potatoes to your desired consistency.
- Stir in sour cream, 1 cup of the shredded cheddar cheese, 1/4 cup scallions, 1 tablespoon parsley, salt, garlic powder, and black pepper. Adjust seasoning to taste.
- Transfer to 1-quart baking dish. Sprinkle the remaining 1/2 cup cheese over the top of the potatoes.
- Bake for 30 minutes, until heated through. Garnish with remaining 1 tablespoon scallions and 1 tablespoon parsley. Serve hot.
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