LOADED MASHED POTATOES
This is like the best parts of a loaded baked potato and traditional mashed potatoes all rolled into one. For extra fun, take your leftovers, add some milk or cream, reheat, and you've got a kickin' loaded potato soup!
Provided by Jaime Lee C.
Categories Side Dish Vegetables
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
- Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.
Nutrition Facts : Calories 493 calories, Carbohydrate 32.6 g, Cholesterol 90.2 mg, Fat 34.8 g, Fiber 3.7 g, Protein 14.1 g, SaturatedFat 21.3 g, Sodium 421.4 mg, Sugar 1.6 g
LOADED MASHED POTATO CAKES
Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite.
Provided by Teach09
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
- Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
- Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 16.2 g, Cholesterol 50.1 mg, Fat 12.1 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 6.1 g, Sodium 428.2 mg, Sugar 1.1 g
LOADED MASHED POTATOES
Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. -Dawn Reuter, Oxford, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 307 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 281mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
LOADED MASHED POTATO SCONES
A great way to use up leftover mashed potatoes is to turn them into delicious scones that are perfect for a snack, brunch, or as an accompaniment to a hearty dinner stew or soup!
Provided by Jonathan Melendez
Categories Scones
Time 35m
Yield 15 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add the chopped bacon (reserving about 2 tablespoons for topping later on), shredded cheese, and chives (also reserving about 1 tablespoon for topping later on) and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix it all together. Pour in the heavy cream and stir until the dough just comes together, making sure not to over-mix.
- Turn the dough out onto a well-floured work surface and pat or roll out into a large circle, about 3/4 of an inch thick. Cut out into 4-inch circles and arrange on the prepared baking sheet. Brush the scones with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Remove from the oven and let cool slightly before topping each with a small dollop of sour cream, and a sprinkling of bacon and chives. Serve and enjoy!
Nutrition Facts : Calories 248.2, Fat 15.4, SaturatedFat 9, Cholesterol 55.4, Sodium 336.7, Carbohydrate 22.5, Fiber 0.9, Sugar 0.6, Protein 5.1
LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
- Spray a 12-cup muffin pan with cooking spray.
- Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
- Add shredded cheddar to the center of each cup.
- Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
- Top with a dollop of sour cream, chives and bacon crumbs.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
LOADED SMASHED POTATOES
If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil., Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl., Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese., Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.
Nutrition Facts :
POTATO SCONES
There is something particularly satisfying about home-made breads. These are wonderful with soup, chili or just butter and jam.
Provided by Jenny Sanders
Categories Scones
Time 1h15m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash peel, and boil the potatoes-- about three medium ones.
- Mash them, and measure out two cups.
- If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
- Stir in the salt and the butter, then beat in the egg.
- Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
- Divide the dough into 8 equal parts.
- Roll out each section of the dough to about 1/4" thickness on a floured board.
- Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
- They should feel dry but pliable, and have some light brown blisters.
- Keep them warm in a damp towel in the oven as they are cooked.
- Serve hot.
- If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
- Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.
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Servings 6Calories 240 per serving
- Reduce heat to medium. Add 1 tablespoon salt; cook 10-15 minutes or until potatoes are tender. Drain.
- Melt butter in same saucepan over medium heat until sizzling. Add green onions and garlic; cook 2-3 minutes or until slightly softened.
THESE MASHED POTATO SCONES ARE HOT OFF THE SKILLET!
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- In a large mixing bowl, whisk together the flour, baking powder and salt. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add the chopped bacon and shredded cheese, and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix together. Pour in about half of the buttermilk and stir with a wooden spoon, until the dough comes together. It will be slightly sticky. Keep adding milk, as needed. You might not need the full cup.
- Turn the dough out onto a lightly floured work surface and pat or roll out into a large rectangle, about half of an inch thick. Cut out into circles, or triangles, and arrange on the prepared baking sheet. Leave some space in between for spreading. Brush the scones with the egg yolk (whisked with water). Bake for about 20 minutes, or until golden brown. Remove from the oven and allow to cool. Serve warm with a dollop of the sour cream and onion sauce. The scones can be made in advance, stored in the fridge, and baked off right before serving. They can also be frozen before you bake them. Place them on a baking sheet right from the freezer, brush with egg wash and bake right before you need them. Leftover baked scones, can be stored in the fridge and rewarmed in the oven for a few minutes. Enjoy!
- For the Sauce: Combine the sour cream, grated garlic, sliced green onions and a bit of salt and pepper, in a bowl. Whisk until smooth. Serve with the scones. Will keep in the fridge, covered, for a couple of days.
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