The other night we were planning on grilling up a gorgeous rib eye we had picked up on sale at our farm market. I was thinking of having a loaded baked potato with it but Ron doesn’t like baked potatoes, but he likes mashed potatoes. Our favorite steak restaurant sells loaded mashed potatoes so I figured I’d give it a try. I’m excited to say that these are the best loaded mashed potatoes I have ever had!
This recipe was created with ingredients I already had on hand, which makes it even better! I hate having to run to the store to pick up one or two missing ingredients. This recipe makes enough loaded mashed potatoes to feed 4-6 people and is in the crockpot for 4 hours so plan accordingly.
To get this recipe started all you need are 2 pounds of potatoes, I used russets, and 1/2 cup of chicken broth. Peel and quarter the potatoes and place them in the crockpot. Pour in the chicken broth, cover and cook on high for 4 hours. Next I took the rib eye out of the refrigerator and placed it on a plate. I seasoned both sides with my steakhouse rub and let the steak come up to room temperature.
After the potatoes have been cooking for 3 1/2 hours its time to cook the bacon and chop it up. I use these scissors to chop my bacon, so easy to use. Then check and make sure the potatoes are fork tender. If they are tender, use your electric hand mixer to easily whip the potatoes. Once the potatoes are whipped, mix in the sour cream, salt, and pepper. Carefully fold in the cheddar cheese and bacon. Top with the Colby Jack cheese, replace the lid and cook until the cheese on top is melted, usually 10-15 minutes.
Enjoy this creamy and delicious side dish with your favorite grilled or baked meat.
- 2 lbs potatoes
- 1/2 cup chicken broth
- 1 cup sour cream
- 1/4 tsp salt
- 1/2 tsp pepper
- 4-6 pcs bacon
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Colby Jack cheese
Peel and quarter the potatoes and place them in the crockpot.
Pour the chicken broth into the crockpot. Cover and cook on high for 4 hours.
At the 3 1/2 hour mark cook the bacon and chop into small pieces.
At 4 hours check and see if the potatoes are fork tender, they should be. If they aren't cook for 30 minutes longer.
If they potatoes are cooked use your electric hand mixer to whip up the potatoes.
Stir in the sour cream, salt, and pepper.
Gently fold in the bacon pieces and cheddar cheese.
Top with Colby Jack, replace lid and continue cooking another 10-15 minutes, until cheese is melted.
Serve with a dollop of sour cream.
This recipe is easy to make and is so creamy and delicious I want to make it every week…but I don’t. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!