Loaded Mashed Potato Bowls

That’s what these mashed potato bowls are for. I mean, seriously — fluffy, buttery mashed potatoes piled high with crispy bacon, melty cheese, a little green onion for freshness, and whatever extras you feel like throwing in. Corn, peas, broccoli — it’s all good.I made these on a chaotic Tuesday night when life felt like it was moving too fast. I had a bag of potatoes, some leftover bacon, and a block of cheddar sitting on the counter, and I just went for it. Halfway through, I realized my kitchen smelled like heaven and I couldn’t wait to dig in. I served it in bowls, dumped everything on top, and it was messy and perfect.

That’s the point — comfort food doesn’t need rules, it just needs love.What I love most is that you can make these bowls however you like. You can go totally basic, or add a cheese sauce for extra indulgence, or sneak in some vegetables to pretend it’s healthy.There’s no judgment here — just bowls full of cozy, cheesy goodness.

Ingredients

Mashed Potatoes:

1 kg (2.2 lbs) potatoes, peeled and cut into chunks

4 tbsp unsalted butter

½ cup milk (or more if needed)

½ cup sour cream or Greek yogurt

Salt and pepper, to taste

Toppings:

6 slices bacon, cooked and crumbled

1 cup shredded cheddar cheese

2 green onions, sliced

½ cup corn (optional)

½ cup cooked peas or broccoli (optional)

Optional Cheese Sauce:

2 tbsp butter

1 tbsp flour

1 cup milk

½ cup shredded cheddar cheese

Salt and pepper, to taste

Instructions

1️⃣ Cook the potatoes.
Drop your potato chunks into a pot of cold salted water. Bring it to a boil, then simmer until tender. Drain them really well — you don’t want watery mash.

2️⃣ Mash them.
Return the potatoes to the pot. Add butter, milk, and sour cream. Mash until smooth and creamy, or leave a few lumps if that’s your vibe. Taste, add salt and pepper, and maybe sneak a little taste with your finger. You deserve it.

3️⃣ Optional: Make the cheese sauce.
Melt butter in a small pan, whisk in flour, cook a minute. Slowly whisk in milk, then stir in cheese until melted and luscious.

4️⃣ Assemble the bowls.
Top with crumbled bacon, cheddar, green onions, corn, peas — whatever makes you happy. Drizzle cheese sauce if you made it. Don’t stress about neatness; messiness = comfort.

5️⃣ Serve hot.
Grab a spoon, dig in, sigh. Maybe take a second helping. Maybe hide a bowl for midnight. It’s okay — no one’s watching.

Recipe FAQs

1. Can I make this ahead of time?
Yes. Mash the potatoes, refrigerate, then reheat gently with a splash of milk. They’ll be just as creamy.

2. What type of potatoes work best?
Yukon Gold for creamy richness. Russets for fluffy clouds. Either way, you’re winning.

3. Can I skip bacon or cheese?
Absolutely. Throw in roasted mushrooms, sautéed veggies, or just pile on extra potatoes. Still comfort heaven.

4. How can I make it extra cheesy?
Go wild. Extra cheddar, cheese sauce, broil for a few minutes — live your best cheesy life.

5. Any tips for making it ultra creamy?
Add a splash of heavy cream or cream cheese while mashing. Or don’t worry too much — sometimes the butter and sour cream alone are perfect.

Loaded Mashed Potato Bowls

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Mashed Potatoes:

• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks

• 4 tbsp unsalted butter

• ½ cup milk (or more if needed)

• ½ cup sour cream or Greek yogurt

• Salt and pepper, to taste

• Toppings:

• 6 slices bacon, cooked and crumbled

• 1 cup shredded cheddar cheese

• 2 green onions, sliced

• ½ cup corn (optional)

• ½ cup cooked peas or broccoli (optional)

• Optional Cheese Sauce:

• 2 tbsp butter

• 1 tbsp flour

• 1 cup milk

• ½ cup shredded cheddar cheese

• Salt and pepper, to taste

Directions

• Cook the potatoes.
• Drop your potato chunks into a pot of cold salted water. Bring it to a boil, then simmer until tender. Drain them really well — you don’t want watery mash.
• Mash them.
• Return the potatoes to the pot. Add butter, milk, and sour cream. Mash until smooth and creamy, or leave a few lumps if that’s your vibe. Taste, add salt and pepper, and maybe sneak a little taste with your finger. You deserve it.
• Optional: Make the cheese sauce.
• Melt butter in a small pan, whisk in flour, cook a minute. Slowly whisk in milk, then stir in cheese until melted and luscious. Season with salt and pepper. Pour over your bowls if you’re feeling indulgent.
• Assemble the bowls.
• Scoop mashed potatoes into bowls. Top with crumbled bacon, cheddar, green onions, corn, peas — whatever makes you happy. Drizzle cheese sauce if you made it. Don’t stress about neatness; messiness = comfort.
• Serve hot.
• Grab a spoon, dig in, sigh. Maybe take a second helping. Maybe hide a bowl for midnight. It’s okay — no one’s watching.