LOADED GARLIC MASHED POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
- Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
- Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
- Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1 3/4 cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
- Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.
SOUTHERN LOADED MASHED POTATOES
I just threw this together and it turned out fantastic. The reason I recommend that the bacon be added to the top only, is because it loses its crispiness if mixed in.
Provided by StarTomera
Categories Mashed Potatoes
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Peel, quarter, boil & drain potatoes.Preheat oven to 350 degrees. Place potatoes in a large mixing bowl. Mash with potato masher.Mix in 2 cups of cheese while still hot.
- In a separate bowl, combine sour cream, milk, & ranch seasoning. Mix well. Add mixture to potato mixture and blend together with 3/4 cup green onion.
- Pour into casserole dish and top with bacon and remaining green onion & cheese. Bake for 25 minutes.
Nutrition Facts : Calories 313.5, Fat 12.3, SaturatedFat 6.1, Cholesterol 27.6, Sodium 125.5, Carbohydrate 45, Fiber 5.6, Sugar 3.5, Protein 7.2
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 POTATOES
Loaded mashed potatoes are a savory side dish for any dinner.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350 °F.
- Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
- In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
- Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.
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 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 :
CREAMY LOADED MASHED POTATOES
I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Weeknight
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
- Cover potatoes with water in 4-quart sauce pot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
- Stir in 1 cup cheese, Hellmann's real mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling.
- Top each remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.
Nutrition Facts : Calories 385, Fat 23.6, SaturatedFat 7.8, Cholesterol 31.9, Sodium 375.9, Carbohydrate 38.1, Fiber 3.8, Sugar 3.2, Protein 6.6
LOADED MASHED POTATO CASSEROLE
An easy loaded mashed potato casserole dish for the holidays, courtesy of my mother-in-law, Marie. This can be made the day before and baked right before serving.
Provided by Shelley D
Categories Mashed Potatoes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter 2 large casserole dishes.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
- While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave 2 tablespoons bacon drippings in the skillet and discard the rest.
- Add bell pepper and onion to the drippings; cook and stir over medium heat until tender, about 5 minutes. Remove from the heat.
- Combine potatoes, hot milk, butter, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment; beat first on slow speed, then increasing to medium speed until fluffy, 2 to 3 minutes. Add Cheddar cheese, eggs, bell pepper-onion mixture, and bacon. Beat again at medium speed until cheese is in smaller pieces, about 3 minutes. Fill each of the prepared casserole dishes 2/3 full of potatoes.
- Bake in the preheated oven until heated through and potatoes have puffed up, 30 to 35 minutes.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 26.5 g, Cholesterol 70.9 mg, Fat 13.4 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 7.6 g, Sodium 419.4 mg, Sugar 2.2 g
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