Name: Loaded Cheesy Mashed Potatoes in a Cast Iron Skillet Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large Yukon gold potatoes (or russet, peeled and cut into fourths); ½ cup salted butter; 7 oz ghost pepper cheese (shredded); ½ cup heavy whipping cream; ½ cup roasted red peppers (or peppadew, chopped); 1 teaspoon salt; 1 teaspoon paprika; 2 teaspoon green onions (chopped); 3 bacon slices (cooked until crispy and crumbled); Ghee cooking spray (or olive oil)

Introduction

This loaded cheesy mashed potatoes recipe brings a spicy, smoky twist to a classic comfort food. Made with ghost pepper cheese, crispy bacon, and roasted red peppers, these mashed potatoes are baked or smoked to perfection in a cast iron skillet. Perfect as a hearty side or a crowd-pleasing dish for gatherings.

A round skillet holds a thick layer of creamy, light beige mashed potatoes spread evenly inside it, topped with small, scattered pieces of crispy, golden-brown bacon and bright red diced bell peppers. There are also small bits of fresh, green chopped chives sprinkled all over the top, along with a light dusting of orange-brown seasoning that adds color contrast. The skillet rests on a wooden surface next to two whole raw potatoes, with a metal serving spoon with a wooden handle placed on the skillet’s edge, and a folded gray and white striped cloth partially covers the skillet's top edge. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Yukon gold potatoes (or russet, peeled and cut into fourths)

½ cup salted butter

7 oz ghost pepper cheese (shredded)

½ cup heavy whipping cream

½ cup roasted red peppers (or peppadew, chopped)

1 teaspoon salt

1 teaspoon paprika

3 bacon slices (cooked until crispy and crumbled)

2 teaspoons green onions (chopped)

Ghee cooking spray or olive oil

Instructions

Step 1: Add the peeled and cut potatoes to a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain thoroughly.

Step 2: Return potatoes to the pot and mash to your desired consistency using a potato masher, fork, or ricer.

Step 3: Cut the butter into small pieces and stir into the mashed potatoes until melted and incorporated.

Step 4: Mix in the shredded ghost pepper cheese until well combined.

Step 5: Add the roasted red peppers and salt, mixing evenly through the potatoes.

Step 6: Gradually pour in the heavy whipping cream, adding more if needed to achieve a creamy texture.

Step 7: Spray a cast iron skillet with ghee or olive oil, then spread the mashed potatoes evenly in the skillet.

Step 8: For smoking: Smoke the potatoes at 225℉ for 1 hour, then increase heat to 300℉ and cook for another 10 minutes until heated through.

Step 9: For baking: Bake the potatoes at 325℉ for 15 minutes until the cheese melts and the top is slightly crispy.

Step 10: Remove from heat and top with paprika, crumbled bacon, chopped green onions, and a tablespoon of butter in the center before serving.

Tips & Variations

If ghost pepper cheese is too spicy or unavailable, substitute with pepper jack, smoked Gouda, cheddar, or any favorite cheese for a milder or different flavor.

Use peppadew peppers for a sweeter, tangy twist instead of roasted red peppers.

For extra smoky flavor, prepare the potatoes alongside grilled meats on a smoker.

FAQs

Can I use a different type of potato?

Yes, russet potatoes work well as an alternative to Yukon gold. Yukon gold provides a creamier texture, but russet potatoes will still produce fluffy mashed potatoes.

Can I make these mashed potatoes ahead of time?

Absolutely. Prepare the mashed potatoes in advance and store them in the refrigerator. When ready to serve, reheat in a cast iron skillet or microwave, then complete the baking or smoking step as desired for the best flavor.