Thanksgiving Mashed Potatoes Loaded Recipes

LOADED MASHED POTATOES

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.

SLOW-COOKER LOADED MASHED POTATOES

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.

THANKSGIVING MASHED POTATOES - LOADED!

Steps:

• Quarter the spuds, cook in salted water until tender (25-30 min?), drain well, and mash.
• Add remaining ingredients, mixing well (I use my KitchenAid mixer).
• Butter a large casserole dish, spoon spuds into the pan, smoothing off the top.
• Bake at 350 for 30-45 minutes OR zap in the microwave until heated through.
• WARNING: Taste-testing is addictive!
• SERVE: Stir, then spoon into a lovely LARGE bowl, add a dollop of butter at the top of the mountain.
• Prepare extra copies of the recipe--someone will ask for it!
• Prep time refers to peeling spuds & other prep work AND boiling potatoes.
• Cooking time refers to the time needed to REHEAT in an oven (not microwave) at serving time.

CREAMY LOADED MASHED POTATOES

Steps:

• Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
• Cover potatoes with water in 4-quart saucepot; 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® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling.
• Top with 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.