Chili's Loaded Mashed Potatoes (Copycat Recipe)
Description
Skin-on Yukon Gold mashed potatoes with butter, cream, and sour cream, topped with melted cheddar-jack, crisp bacon, and chives — restaurant texture at home in 40 minutes.
Ingredients
For the Mashed Potatoes
- 3 lbs Yukon Gold potatoes, skins on, cut in 1½-inch chunks
- 1 tablespoon kosher salt, for the cooking water
- 8 tablespoons salted butter, room temperature
- ¾ cup heavy cream, warmed
- ½ cup full-fat sour cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Loading
- 8 ounces thick-cut bacon, cooked and crumbled
- 1 cup shredded mild cheddar
- ½ cup shredded Monterey Jack
- 3 tablespoons sliced chives
Instructions
- Cover potatoes with cold salted water, bring to a boil, simmer 15 to 18 minutes until fork-tender.
- Drain, return to the hot pot over low heat, shake 60 seconds to steam dry.
- Off the heat, add butter and let it melt 1 minute.
- Add warm cream, sour cream, salt, and pepper.
- Hand-mash until mostly combined but still slightly chunky. Do not use a mixer.
- Spread in a 9x13 dish, top with cheese and most of the bacon.
- Broil 2 to 3 minutes until melted, or bake at 400°F for 10 to 12 minutes.
- Finish with chives and remaining bacon off the heat.
Equipment
- Large pot or Dutch oven
- Colander
- Potato Masher
- 9x13 Baking Dish
- Sharp chef's knife and cutting board
- Measuring Cups and Spoons
- Small saucepan or microwave-safe cup
- Air fryer or sheet pan
Notes
Steam-drying in step 2 keeps them from going watery. Adding butter before the dairy in step 3 keeps them from going gluey.
Nutrition
Serving: 1ServingCalories: 539kcalCarbohydrates: 32gProtein: 13gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 103mgSodium: 1596mgPotassium: 837mgFiber: 4gSugar: 3gVitamin A: 1027IUVitamin C: 34mgCalcium: 209mgIron: 2mg