Transform your mashed potatoes from basic to incredible with this recipe for creamy loaded mashed potatoes made in a large Dutch oven! This dish brings together the ultimate blend of creamy, fluffy potatoes, loaded with all the delicious toppings you’d expect from a loaded baked potato—sour cream, cream cheese, and shredded cheese.
INGREDIENTS
- 5 pounds potatoes, peeled and cubed
- Chicken broth (enough to cover the potatoes)
- 1 cup sour cream
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup milk or cream
- 2 teaspoons minced garlic
- Salt and pepper to taste
- 2 cups shredded cheese
- Toppings: crispy bacon, chives, parsley
INSTRUCTIONS
- Peel and dice the potatoes into small chunks. Place them in a large pot or Dutch oven and cover with chicken broth. Bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes until the potatoes are soft and tender. Drain the chicken broth.
- Transfer the potatoes to a large mixing bowl. Add the butter, milk, cream cheese, and minced garlic to the Dutch oven. Place it over low heat and melt the butter, stirring occasionally.
- Mash the potatoes using a masher or hand mixer. Once mashed, add the potatoes back to the Dutch oven and stir in the melted cream cheese.
- Season with salt and pepper to taste, mixing until well combined.
- Sprinkle the shredded cheese over the mashed potatoes, stirring until fully incorporated. The cheese will melt into the potatoes, adding a creamy and cheesy texture.
- Transfer the mashed potatoes to a serving dish or bowl. Garnish with crispy bacon, chives, parsley, or any other desired toppings. Serve warm and enjoy!
- Optional: To keep the potatoes warm, cover the Dutch oven with a lid and place it in a low-heat oven until ready to serve.
NOTES
- Potato Masher vs. Hand Mixer: Use a potato masher for a chunkier texture, or a hand mixer for smoother potatoes. If using a hand mixer, be careful not to overmix to avoid a gummy consistency.
- Stand Mixer Option: For ultra-fluffy mashed potatoes, use a stand mixer with the whisk attachment. Start on low speed, gradually increasing to medium while adding dairy products until the potatoes are light and fluffy. Stir in the cheese by hand.
- Topping Tip: Add your toppings, like shredded cheese and crumbled bacon, after mashing the potatoes to ensure even distribution.
- Cheese Recommendation: Avoid pre-shredded cheese, as it may contain additives. Colby Jack, Monterey Jack, or sharp cheddar are excellent choices for flavor and texture.
- Dutch Oven Tip: The Dutch oven is perfect for keeping your mashed potatoes warm. Simply cover with a lid and place in the oven on low until it’s time to serve.
