This is by far the BEST Loaded Mashed Potato Bowl. It’s easy to make and the ultimate comfort food1. Creamy mashed potatoes topped with flavorful ingredients create a satisfying meal that’s both quick and customizable. It’s sweet, spicy, and super comforting1. Make it in around 20 minutes for the perfect weeknight meal1.
These bowls are more than just a meal; they’re an experience. A wholesome and satisfying meal served in a bowl, where creamy mashed potatoes serve as a base for roasted vegetables and a spicy sweet harissa sauce, creating a gorgeous blend of textures and flavors in every bite1.
This recipe honestly reminds me of my childhood1. It’s creamy, so delicious, and perfect for a cold winter’s day1. You can either serve it as a main dish, or as a side dish, it’s up to you1! Here are a few other reasons why you’ll love it:
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: The creamy mashed potatoes provide a warm, comforting base that makes you feel right at home1.
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: The combination of toppings, whether roasted vegetables or classic fixings like bacon and cheese, creates an exciting taste1.
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: These bowls are versatile; they can stand tall as a filling main dish or play a supporting role as a delicious side, enhancing any main meat dish like a roast chicken, beef, or pork joint1.
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: Another reason why I think you’ll love these loaded mashed potato bowls is because they’re the perfect dish to clean out your fridge of vegetables1.
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2 medium Russet potatoes5
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2 medium Yukon Gold potatoes5
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1 tbsp butter1
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50ml milk1
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1 tbsp plus ¾ teaspoon Kosher salt5
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1 teaspoon garlic powder5
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1 teaspoon onion powder5
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¼ teaspoon ground black pepper5
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½ cup vegetable broth5
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1 aubergine, sliced into discs1
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10 plum tomatoes1
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½ broccoli head, chopped into florets1
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2 tablespoon corn kernels1
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1 spring onion, sliced1
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Shredded cheddar cheese7
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Cooked, crumbled bacon2
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Sour cream7
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Chopped green onions7
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: Place your chopped aubergine, plum tomatoes, and broccoli into your air fryer1. Drizzle with oil and then air fry for 20 minutes at 180C1.
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: Chop the potatoes and place them in a pan of cold water1. Bring to a boil and simmer for 5-10 minutes until soft1.
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: Drain the potatoes and return them to the pan1. Add butter, milk, salt, and pepper, then blend with a hand blender until smooth. Keep warm until your vegetables are ready1.
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: Combine harissa paste, honey, and yoghurt in a small bowl1. Heat in the microwave if you’d like it hot when serving1.
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: Layer mashed potatoes into bowls, followed by your cooked veggie toppings, spring onion, and corn1. Drizzle over your harissa honey sauce and enjoy1!
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Servings: 4
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Serve as a main dish for a comforting weeknight dinner1.
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Offer as a side dish to complement roast chicken, beef, or pork1.
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Customize with various toppings for parties or gatherings.
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: Roast any vegetables you have on hand, such as bell peppers, zucchini, or carrots14.
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: Experiment with different cheeses like mozzarella, or a mix of cheddar and Monterey Jack6.
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: Add cooked chicken nuggets, bacon, or black beans for extra heartiness23.
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: Adjust the amount of chili powder or jalapeño to control the heat level3.
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: Try different sauces like BBQ sauce or gravy instead of harissa honey3.
Yes! Use plant-based butter and milk for the mashed potatoes. For toppings, load up on roasted vegetables, black beans, and a creamy cashew sauce4.
Store each component (mashed potatoes, toppings, sauce) separately in airtight containers in the refrigerator. Reheat and assemble just before serving.
Absolutely! Make the mashed potatoes a day ahead and reheat them gently on the stovetop or in the microwave with a splash of milk to restore their creamy texture.
