Kitchen Basics Loaded Mashed Potatoes

Loaded Mashed Potatoes

Natasha Greene @asiliglamcooks
  • Prep time:
    15 minutes
  • Cook time:
    30 minutes
  • Serves 6-8 people:


  • 1 box 32 oz box of Kitchen Basics Unsalted Chicken Stock
  • 1 lb organic gold potatoes, diced
  • ⅓ cup unsalted butter
  • ½ cup heavy cream
  • 6 slices bacon
  • ⅓ cup fresh chives, finely chopped
  • ½ cup parmesan cheese, grated
  • ½ cup cheddar cheese, shredded
  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • 1 bay leaf
  • 1 tbsp roasted garlic paste
  • Kosher salt to taste
  • Black pepper to taste

  • Prep time:
    15 minutes

  • Cook time:
    30 minutes

  • Serves 6-8 people:
Print Recipe

Creamy, velvety potatoes are whipped to perfection and then generously adorned with a medley of flavorful toppings like crispy bacon and fresh chives. This dish is a showstopper that will steal the spotlight at any gathering. Whether it's a festive holiday feast or a casual weeknight dinner, these loaded mashed potatoes are guaranteed to leave everyone craving for more.

Prep & Cook Instructions

  1. Start by boiling the peeled and chopped potatoes in a large pot of unsalted Kitchen Basics chicken stock until they're tender. This should take about 15-20 minutes. You'll know they're done when a fork easily pierces the potatoes.
  2. Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or potato ricer for extra creaminess.
  3. In a separate saucepan, heat the heavy cream and butter over low heat until the butter melts. Be sure not to let the mixture boil. Add bay leaf and garlic paste and stir well.
  4. Discard the bay leaf then pour the warm cream and butter mixture into the mashed potatoes. Stir well to combine, and then fold in the sour cream, mayonnaise, cheese, bacon and chives. Season with salt and pepper to taste, and continue folding the ingredients into the potatoes until smooth and creamy.
  5. Top your creamy mashed potatoes with additional shredded cheddar cheese, crispy bacon bits and more chives as desired.


Don’t over mash the potatoes as this will make for a gluey texture 

Gently fold the potatoes for a fluffy, creamy result