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Fully Loaded Mashed Potatoes

Updated: Aug 22, 2022

Serves: 10

This dish can be served for brunch or with any meat dish. I served it with my individual beef wellington. It’s like having a double baked, baked potato without the skin. Light and fluffy, with tons of flavour.


4 large russet potatoes

1 tbsp kosher salt

½ cup melted butter

1 ½ cup whipped chive Philadelphia cream cheese

1 cup sour cream

¾ cup finely chopped bacon bits (omit to make vegetarian)

1 ½ cup shredded white and orange cheddar cheese

Cooking spray


  1. Preheat oven 390°F

  2. Peel and slice potatoes ½ inch thick

  3. Place into large sauce pan with water to cover and salt

  4. Boil until you can easily fork the potatoes

  5. Strain potatoes and mash with potato masher or ricer

  6. Add butter, cream cheese, sour cream, bacon bits and 1 cup of cheddar cheese

  7. Combine everything well

  8. Spray baking dish with cooking spray and spoon in potato mixture

  9. Sprinkle the remaining cheddar cheese and bake for 40 minutes

  10. Let sit for five minutes before serving


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