Ingredients
Equipment
Method
- Place the peeled and quartered Yukon Gold potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.2 pounds Yukon Gold potatoes
- Once tender, drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty, warm pot. Using a potato masher or a ricer, mash the potatoes until mostly smooth. It's okay to have a few small lumps for texture.2 pounds Yukon Gold potatoes
- Add the warm milk, softened butter, sour cream, salt, and black pepper to the mashed potatoes. Stir gently until everything is well combined and the potatoes are incredibly smooth and creamy. Taste and adjust seasoning if needed.1/2 cup milk, 1/4 cup unsalted butter, 1/4 cup sour cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Reserve about 1/4 cup of the shredded cheddar cheese for topping. Add the remaining 3/4 cup of cheddar cheese and the crumbled bacon to the mashed potatoes. Fold these ingredients in gently until evenly distributed.1 cup shredded cheddar cheese, 1/2 cup crumbled cooked bacon
- Allow the mashed potato mixture to cool slightly for about 5-10 minutes. This will make it easier to handle. Using a small cookie scoop or two spoons, form the mashed potato mixture into small, bite-sized balls or patties. Aim for them to be about 1.5 to 2 inches in diameter.
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange the formed mashed potato bites on the prepared baking sheet, ensuring they have a little space between them.
- Sprinkle the reserved 1/4 cup of cheddar cheese over the tops of each mashed potato bite. Bake for 15-20 minutes, or until the bites are heated through, the cheese is melted and bubbly, and the edges are lightly golden brown.1 cup shredded cheddar cheese
- Carefully remove the baking sheet from the oven. Sprinkle the chopped fresh chives or green onions over the hot loaded mashed potato bites. Serve immediately while warm, with optional extra toppings like a dollop of sour cream or a touch of salsa, if desired.2 tablespoons fresh chives or green onions, Optional toppings
Notes
Leftover Loaded Mashed Potato Bites can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the oven (recommended), air fryer, or microwave.
