SLOW-COOKER LOADED MASHED POTATOES
Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. -Ann Nolte, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 3h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.
Nutrition Facts : Calories 505 calories, Fat 36g fat (20g saturated fat), Cholesterol 109mg cholesterol, Sodium 530mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
SLOW-COOKER LOADED CHEESY POTATOES
Enjoy Slow-Cooker Loaded Cheesy Potatoes any night of the week. The loaded cheesy potatoes are made in a slow cooker, then topped with bacon & cheese.
Provided by My Food and Family
Categories Potatoes
Time 6h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prick potatoes with fork; brush with oil. Wrap individually in Reynolds Wrap® Aluminum Foil.
- Place, seam sides up and evenly spaced, in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 to 4-1/2 hours).
- Unwrap potatoes carefully; cut slits in potatoes. Serve topped with remaining ingredients.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY
Here's what you need: mashed potato, green onion, cooked bacon, garlic powder, black pepper, eggs, cheddar cheese, flour, bread crumbs, oil, salt
Provided by Tasty
Categories Sides
Yield 7 servings
Number Of Ingredients 11
Steps:
- Cut cheddar cheese block into small cubes.
- Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
- With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
- In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
- In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
- Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
- Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams
SLOW COOKER LOADED MASHED POTATOES (WITH OPTIONAL BACON)
A seriously easy Crock Pot mashed potato recipe, these loaded mashed potatoes are trashed up (in the best possible way) with butter, sour cream, scallions, cheddar cheese, and - of course - bacon for the meat-eaters.
Provided by Kare for Kitchen Treaty
Time 5h15m
Number Of Ingredients 10
Steps:
- Add potatoes to a 3-quart or larger slow cooker. Dot with the butter and sprinkle on the salt. Pour water or vegetable broth over the top. Cook on high for 4-5 hours or low 7-8 hours, or until potatoes are fork-tender. Turn off the slow cooker, remove the lid, and let cool for a few minutes.
- Add 1/2 cup half-and-half and sour cream. Mash and stir with a potato masher until well-combined. Add more half-and-half for a thinner consistency, if desired. Stir in 1 cup cheddar cheese and most of the scallions, reserving some of the green slices for garnish. Taste and add additional salt and some pepper if desired.
- Transfer to a medium-size casserole dish or serving bowl, piling the potatoes lightly. Add additional butter, if desired, and top with the remaining cheddar cheese and the remaining scallions. Pass with the bacon in a separate bowl so diners can top with bacon if desired (or leave it off if they prefer).
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LOADED CHEESY CROCKPOT MASHED POTATOES
From homemadeitaliancooking.com
Reviews 2Estimated Reading Time 3 minsCategory VegetableTotal Time 4 hrs 30 mins
- Place the potato cubes, butter pats, salt, pepper and water in a large crock pot. Cover and put on high for 4 hours. Stir once or twice during the first three hours for even cooking. Don’t worry if you see a few brown spots. Just stir them in.
- After three hours, the potatoes should be very soft. WIth a potato masher, mash the potatoes in the crockpot to the desired level of chunkiness. If you prefer very smooth mashed potatoes you can also use a potato ricer.
- Add the cream cheese, cheddar cheese and sour cream. Mix well to incorporate the cheeses. Cover the lids and let cook on high the remaining hour.
- minute before serving, add the bacon and green onions and mix to incorporate evenly. Test for seasoning and add more salt and/or pepper if needed. Continue cooking until ready to serve.
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Ratings 3Calories 281 per servingCategory Side Dish
- Wash, peel, and cut the potatoes into 1 inch chunks. Add to a slow cooker with the chicken broth.
- Cover the slow cooker and cook on high for 3-4 hours or low for 6-7 hours, until the potatoes are very tender and easily mashed.
- Add the butter and cream cheese to the slow cooker and mash the potatoes until smooth and creamy.
- Stir the sour cream, grated cheddar, fried bacon, green onions, salt, and pepper into the potatoes. Continue stirring until cheese has melted and potatoes are well mixed.
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