Smothered Mashed Potatoes
Loaded mashed potatoes topped with cheddar and bacon and baked until bubbly — a holiday side that's just as good made ahead.
- Prep Time
- 15 min
- Cook Time
- 1 hr
- Total Time
- 1 hr 15 min
- Servings
- 8 servings
If you want a twist on a classic side that's perfect for a crowd, this is it. I don't know many people who don't like mashed potatoes, so loading them up with ranch, sour cream, cheddar, and bacon is never a hard sell — especially with the holidays coming up.
I love recipes I can assemble ahead of time and just pop in the oven later, which frees me up to actually enjoy time with guests instead of being stuck in the kitchen. This one can even be frozen, so you can make it well before the big day.
Ingredients
- 6 medium/large russet potatoes, peeled and cubed into 1-inch pieces
- 1 oz. packet ranch dressing mix
- 1 cup butter
- 1 cup half and half
- 1/2 cup reserved hot potato water
- 8 oz. sour cream
- sea salt, to taste (about 1 tbsp.)
- black pepper, to taste
- 12 oz. grated sharp cheddar cheese
- 2.5 oz. package real bacon bits
Instructions
- 1Put the potatoes in a large pot of salted water, bring to a boil, and cook until tender, about 25 minutes.
- 2While the potatoes cook, heat the butter and half and half in a small saucepan over medium heat until melted and hot, then reduce to low.
- 3Drain the potatoes, reserving 1/2 cup of the cooking water, and mash well in a large mixing bowl.
- 4Add the melted butter mixture and reserved potato water, and beat with an electric mixer until well blended.
- 5Add the ranch dressing mix, sour cream, salt, and pepper, and continue mixing until creamy.
- 6Spread the mashed potatoes into a 9x13-inch baking dish. Sprinkle with the cheddar cheese and bacon bits.
- 7When ready to eat, bake at 350°F for 35-45 minutes, or until the cheese is melted.
Tips
- Swap in a batch of Sneaky Mashed Potatoes (with hidden cauliflower) as the base if you want to sneak in extra veggies — just add the ranch, sour cream, cheese, and bacon on top.
- I learned this trick in culinary school — using hot reserved potato water instead of cold liquid keeps the potatoes creamy without adding more dairy, since cold liquid changes their texture.
Storage & Reheating
Freezer instructions: cover and freeze for up to 4 months. Thaw overnight and bake as directed, adding 30 minutes to the baking time if baking straight from frozen.
