Bacon and Cheddar Mashed Potatoes


  • 2 pounds Russet potatoes peeled and diced
  • 4 tablespoons salted butter melted
  • 1/2 cup sour cream
  • 1/4 - 1/2 cup milk
  • 1/2 cup sharp cheddar cheese shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sliced green onions
  • 4 slices bacon cooked and crumbled


  1. Put diced potatoes in a large pot. Cover with water and bring to a boil over high heat. Reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain and transfer to a stand mixer fitted with a whisk attachment. Add in melted butter and beat slowly until mostly mashed. Add in sour cream, 1/4 cup milk, cheese, salt, and black pepper. Continue beating until it reaches desired consistency, adding remaining 1/4 cup of milk if necessary. Use a rubber spatula to stir in half of the green onions and bacon.
  2. Transfer to a serving dish and sprinkle remaining green onions and bacon on top.