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–+ servings
David Murphy

Cheesy Mashed Potatoes with Bacon

Ultra-creamy cheesy mashed potatoes with bacon, cream cheese, and triple cheddar. Fluffy inside, bubbly on top, and perfect for holidays or weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 Servings
Course: Side Dish
Cuisine: American

Ingredients
  

  • 3 pounds Yukon gold potatoes
  • 6 ounces cream cheese
  • 2 cups triple cheddar cheese mix
  • ¼ cup parmesan cheese the shakeable kind used for spaghetti
  • ½ cup unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon dried parsley plus extra for topping
  • 1 cup cooked bacon chopped

Instructions
 

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Bring a large pot of water to a rolling boil on the stovetop. Peel the potatoes, cut them into large cubes, and place them in the pot. Boil for about 20 minutes or until the potatoes are fork-tender.
  3. Strain the water from the potatoes and add them to a large mixing bowl.
  4. Add the cream cheese, butter, and parmesan cheese to the mixing bowl. Mix with an electric mixer until smooth and creamy.
  5. Add 1 cup triple cheddar cheese, salt, parsley, and ¾ cup bacon to the mixing bowl and mix with the electric mixer until well combined.
  6. Scoop the mashed potatoes into an 8x8 baking dish and smooth out the top with a rubber spatula.
  7. Sprinkle the remaining triple cheddar cheese and bacon evenly over the top of the potatoes.
  8. Bake the potatoes in the preheated oven for 20 minutes, or until the edges are lightly browned and the cheese is melted.

Notes

Pro Tips

  • Dry = creamy: After draining, let potatoes sit in the hot pot 1–2 minutes to steam off extra moisture.
  • Warm mix-ins: Room-temp cream cheese blends smoother; cold dairy can clump.
  • Season at the end: Bacon and parmesan add salt—taste after mixing, then adjust.
  • Don’t overmix: Stop when creamy; over-beating can make potatoes gluey.
  • Scale it up: Double into a 9×13 for holidays; add a few extra minutes of bake time.

 

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