Loaded Mashed Potato Bar
One recipe–endless ways to enjoy!
- Wheat
- Milk
This family-style meal starts with a heaping bowl of fluffy mashed potatoes ready for topping with smoky bacon, charred corn, roasted green beans, white cheddar, crispy fried onions, sour cream, scallions, truffle butter, AND velvety homemade gravy. Stand back, behold your spread, and watch everyone build their ultimate bowl of comfort!
Ingredients
16 ounce
Potatoes
4 ounce
Bacon
6 ounce
Green Beans
1 unit
Corn
2 unit
Scallions
2 tablespoon
Flour
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Crispy Fried Onions
(Contains: Wheat)
½ cup
White Cheddar Cheese
(Contains: Milk)
2 tablespoon
Truffle Butter
(Contains: Milk)
10 ounce
Ranch Steak
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
4 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. • Return potatoes to pot and keep covered off heat until ready to mash in Step 6.
• While potatoes cook, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. • Once cool enough to handle, roughly chop. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Meanwhile, trim green beans if necessary. Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. • Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
• Heat a drizzle of oil in pan used for bacon over high heat. Add corn and cook, stirring occasionally, until golden and lightly charred in spots, 4-6 minutes. Taste and season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
Once corn is done, pat steak* dry with paper towels and season all over with salt and pepper. Heat pan used for corn over medium-high heat. When hot, add a drizzle of oil. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wash out pan.
• Melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for corn over medium heat. Add scallion whites; cook, stirring, until softened, 1-2 minutes. Sprinkle with flour and stir vigorously to combine. • Whisk in stock concentrates and 1 cup water (2 cups for 4); bring to a simmer and cook, whisking constantly, until thickened, 3-4 minutes. TIP: If the gravy is too thick, add more water a splash at a time. • Taste and season with salt and pepper.
Use pan used for steak here.
• To pot with potatoes, add one packet of sour cream and 2 TBSP plain butter (two packets of sour cream and 4 TBSP plain butter for 4 servings). TIP: If you like truffle, feel free to swap in the truffle butter for the plain butter and skip serving it on the side! • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Serve mashed potatoes, bacon, green beans, corn, scallion greens, gravy, crispy fried onions, cheddar, truffle butter, and remaining sour cream family style for everyone to build their own mashed potato bowls.
Thinly slice steak against the grain. Serve alongside mashed potato bar.
Bacon is fully cooked when internal temperature reaches 145°.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious gravy and enjoyed customizing their bowls with various toppings 🥔.
- Ease of prep: Some found it time-consuming with multiple steps, but others appreciated the fun, family-style assembly.
- Suggestions: Consider adding a protein like chicken or steak for a heartier meal; try baked potatoes as an alternative.
- Portions: Several mentioned not having enough potatoes for all the toppings; increasing the potato quantity would improve the meal.
- Leftovers: Leftovers worked well for breakfast the next day, adding versatility to the dish.
Reviews from our home cooks
I LOVE potatoes, and this was so much fun...mash with gravy? sour cream and green onions? cheese and bacon? a little mound of mash with each? VERY high on the comfort food list, and with some "side veg" no guilt about just having mashed potatoes! If I were to change one thing, it would be to suggest trying tomatoes as one of the side veg -sliced fresh tomatoes and charred corn would be terrific!
Great concept, but barely any potatoes compared to all the other toppings. The picture is very deceiving. The amount of potatoes we were given were what appeared on ONE plate in the picture. Everyone (4 of us) got one scoop of potatoes and that's it. The amount of gravy was enough to feed 15 people! The meal was great. Everyone loved it, but it did take about 45 min to cook all of the toppings. Longer than described.
This was a big hit for our Thanksgiving meal for just the two of us with a turkey breast roast! Loved the charred corn will add jalapeño and red onions to it next time. Was a great add in to dressing the next day!! Will do this one again next year if offered again! I hope so!!!!
The meal was delicious. However, given that the meal was entirely potatoes, the portion size really needed to be bigger. This portion size was about the same as a side to accompany a main dish. I added extra potatoes so we'd have enough to feed two adults and two children.
This was our New Year's Eve party meal shared with an adult child who had her wisdom teeth pulled, grandparents from out of town, vegetarians and meat eaters alike. It was such a hit that we plan on pulling this recipe card out in the future and replicating this. We added a spinach to our bar and a couple of other salad toppings. I substituted the flour for GF flour in the gravy which came out lumpy, but after about a cup of milk, it came out perfect. Everything was so good that the leftovers were pulled out New Year's Day and we added some GF biscuits and had a biscuit and gravy bar.
We absolutely loved this recipe - even my wife had some of this one. She liked the crispy onion bits and I don't think there was a single ingredient we didn't use. The truffle flavor in the sauce packet was really good!!
While making this I was concerned it wouldn't be filling enough for a meal, but I was surprised at how filling it ended up being. So good! I like that you could make it your own and add as much or as little of each of the toppings to make your perfect plate.
O.M.G. can I give you 5 stars. I added the steak. Maybe I'm bec9ming a better cook. I spiced it up with anchor chili powder and seared it in a cast-iron skillet. The same skillet I fried the bacon and tossed the green beans til al dente. Don't know if the truffle butter was for the tators, but that's where it went. Restaurant quality for sure.
A bit of work but great dish. It helps to have a little side of meat to go with this one.
