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Best Loaded Mashed Potato Bar with Bacon & Chives

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This loaded mashed potato bar with bacon and chives is a crowd-pleasing, customizable dish perfect for gatherings. With rustic skins-on potatoes, crispy bacon, sharp cheddar, and fresh chives, it’s stress-free to make ahead and always a hit.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, washed, cut into 2-inch chunks
  • 1 cup whole milk, warm
  • 1/2 cup unsalted butter, softened, cut into cubes
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup sour cream, room temperature
  • 1 pound bacon, cooked until crispy, crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream, for topping
  • 1/2 cup fresh chives, finely chopped
  • 4 green onions, sliced thin
  • 1/2 cup butter, softened, for topping
  • 1/2 cup crispy fried onions (optional)
  • 1/4 cup pickled jalapeños, diced (optional)
  • 1/2 cup roasted garlic cloves (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Scrub the Yukon Gold potatoes thoroughly under cold water. Cut them into 2-inch chunks, leaving the skins on. Place them in a large stockpot and cover with cold water by about 2 inches. Add a generous tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and cook for 15-20 minutes until the potatoes are fork-tender. Drain in a colander and let them steam dry for 2-3 minutes.
  3. While the potatoes boil, preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay the bacon strips in a single layer and bake for 15-20 minutes, flipping halfway through, until crispy. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
  4. In a small saucepan over low heat, warm the milk and butter together until the butter melts and the mixture is warm to the touch. Do not boil.
  5. Return the drained potatoes to the stockpot or transfer to a large mixing bowl. Add the warm milk-butter mixture. Mash with a potato masher until mostly smooth but still slightly chunky.
  6. Fold in the sour cream, salt, and pepper using a rubber spatula. Taste and adjust seasoning.
  7. Transfer the mashed potatoes to a serving bowl or chafing dish. Arrange all toppings in separate bowls: crumbled bacon, shredded cheddar, extra sour cream, fresh chives, sliced green onions, and any optional toppings.
  8. Serve immediately, letting guests build their own bowls. Start with a scoop of potatoes, then add cheese, bacon, sour cream, and fresh herbs.

Notes

For make-ahead, prepare the potato base up to 2 days in advance and reheat gently with a splash of warm milk. The potato base tastes even better the next day. For best results, use Yukon Gold potatoes and shred your own cheese.

Nutrition

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