Crispy Loaded Mashed Potatoes
Crispy Loaded Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds yellow potatoes, peeled and cubed
- 1/2 cup whole milk
- 1 cup sour cream, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Toppings
- 8 ounces thick-cut bacon, cooked until crispy and crumbled
- 1 1/2 cups sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1/4 cup fresh chives, chopped, plus more for garnish
For the Crispy Topping
- 1/2 cup unsalted butter, melted, plus more for greasing dish
- 8 phyllo dough, sheets, thawed
Instructions
- 1
Preheat your oven to 375°F. Generously grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
Place the peeled and cubed yellow potatoes in a large pot. Add enough cold water to cover them by about 1 inch. Stir in the 1/2 cup of whole milk. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 3
While potatoes are cooking, prepare your toppings. Cook the thick-cut bacon in a large skillet until crispy. Remove bacon, drain on paper towels, and crumble. Grate the sharp cheddar cheese and Monterey Jack cheese. Chop the fresh chives.
⏱️ 15 min
- 4
Pass the drained, cooked potatoes through a potato ricer into a large mixing bowl for the smoothest texture. Alternatively, mash thoroughly with a potato masher. Stir in 1/2 cup of the sour cream, kosher salt, and freshly ground black pepper until well combined and creamy.
⏱️ 10 min - 5
Spread half of the mashed potatoes evenly into the bottom of the prepared baking dish. Layer with half of the crumbled bacon, half of the grated sharp cheddar cheese, half of the grated Monterey Jack cheese, half of the chopped chives, and dollops of the remaining 1/2 cup of sour cream.
⏱️ 5 min
- 6
Carefully spread the remaining mashed potatoes over the toppings layer. Top with the remaining sharp cheddar cheese.
⏱️ 5 min
- 7
Lay out the thawed phyllo dough sheets. Brush each sheet with melted unsalted butter. Crumple each buttered phyllo sheet loosely and arrange them over the top of the potato mixture, covering the entire surface. Brush the crumpled phyllo topping again with any remaining melted butter.
⏱️ 10 min
- 8
Bake for 25-30 minutes, or until the phyllo topping is golden brown and crispy, and the cheese is melted and bubbly.
⏱️ 30 min•🌡️ 375
- 9
Remove from oven, let rest for a few minutes, then garnish with additional fresh chopped chives before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Loaded Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds yellow potatoes, peeled and cubed
- 1/2 cup whole milk
- 1 cup sour cream, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Toppings
- 8 ounces thick-cut bacon, cooked until crispy and crumbled
- 1 1/2 cups sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1/4 cup fresh chives, chopped, plus more for garnish
For the Crispy Topping
- 1/2 cup unsalted butter, melted, plus more for greasing dish
- 8 phyllo dough, sheets, thawed
Instructions
- 1
Preheat your oven to 375°F. Generously grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
Place the peeled and cubed yellow potatoes in a large pot. Add enough cold water to cover them by about 1 inch. Stir in the 1/2 cup of whole milk. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 3
While potatoes are cooking, prepare your toppings. Cook the thick-cut bacon in a large skillet until crispy. Remove bacon, drain on paper towels, and crumble. Grate the sharp cheddar cheese and Monterey Jack cheese. Chop the fresh chives.
⏱️ 15 min - 4
Pass the drained, cooked potatoes through a potato ricer into a large mixing bowl for the smoothest texture. Alternatively, mash thoroughly with a potato masher. Stir in 1/2 cup of the sour cream, kosher salt, and freshly ground black pepper until well combined and creamy.
⏱️ 10 min - 5
Spread half of the mashed potatoes evenly into the bottom of the prepared baking dish. Layer with half of the crumbled bacon, half of the grated sharp cheddar cheese, half of the grated Monterey Jack cheese, half of the chopped chives, and dollops of the remaining 1/2 cup of sour cream.
⏱️ 5 min - 6
Carefully spread the remaining mashed potatoes over the toppings layer. Top with the remaining sharp cheddar cheese.
⏱️ 5 min - 7
Lay out the thawed phyllo dough sheets. Brush each sheet with melted unsalted butter. Crumple each buttered phyllo sheet loosely and arrange them over the top of the potato mixture, covering the entire surface. Brush the crumpled phyllo topping again with any remaining melted butter.
⏱️ 10 min - 8
Bake for 25-30 minutes, or until the phyllo topping is golden brown and crispy, and the cheese is melted and bubbly.
⏱️ 30 min•🌡️ 375 - 9
Remove from oven, let rest for a few minutes, then garnish with additional fresh chopped chives before serving.
⏱️ 5 min