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.
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.
LOADED MASHED POTATOES
This one is popular. It has everything and then some. Not something for the calorie conscious! I've used instant potatoes, but of course fresh is best. Good for the holidays.
Provided by pies and cakes and
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Mix first six ingredients in mixer on medium speed until smooth and creamy.
- Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
- Cover with foil and bake for 30 minutes.
Nutrition Facts : Calories 321, Fat 22.9, SaturatedFat 11.2, Cholesterol 57.1, Sodium 614.6, Carbohydrate 20.7, Fiber 1.6, Sugar 2.9, Protein 8.5
LOADED SMASHED POTATOES
Make and share this Loaded Smashed Potatoes recipe from Food.com.
Provided by Newlywed Flordia Gi
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Fill large pot with warm water. Place on stove over high heat and salt water. Bring to rolling boil.
- Rinse potatoes and pat dry. Cut potatoes into 1/8th and drop into water.
- Cook potatoes until they are fork tender.
- Drain potatoes and place back in cooking pot, return to burner.
- Add Sour cream, chopped green onion, Cheese, half and half, and seasoning.
- Mash potatoes but leave some good sized chunks.
- Enjoy!
Nutrition Facts : Calories 435.4, Fat 11.8, SaturatedFat 7.2, Cholesterol 37, Sodium 127.8, Carbohydrate 71.2, Fiber 8.4, Sugar 3.6, Protein 13.1
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 :
THANKSGIVING MASHED POTATOES - LOADED!
A friend brought over a pan of these, along with some meatballs & gravy, when we came home from the hospital with our second son who was born on Thanksgiving Day (1991). Since then these have become a "tradition" at our Thanksgiving feast. The great thing about these potatoes is that they can be made as much as a week ahead of time, then just need to be popped in the oven or microwave to be zapped at the last minute (while the turkey is "resting" and being carved). You can work on the gravy--and NOT worry about also mashing the spuds!!!
Provided by Debber
Categories Potato
Time 1h15m
Yield 1 huge bowl, 10-15 serving(s)
Number Of Ingredients 9
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.
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 CASSEROLE
I leave out the nutmeg and use the real bacos for recipes from Oscar Mayer. Prep time does not include time to prepare your mashed potatoes. For the prepared mashed potatoes, all I do is mash up the potatoes and add a tablespoon of butter then continue on with the recipe.
Provided by Lvs2Cook
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat first seven ingredients in a large bowl until smooth and creamy.
- Spoon mixture into lightly greased 13x9 pan.
- Sprinkle with bacon and cheese.
- Cover and bake at 350º for 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 254.4, Fat 17.1, SaturatedFat 9.1, Cholesterol 47, Sodium 482.6, Carbohydrate 19.1, Fiber 1.5, Sugar 2.8, Protein 6.4
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
LOADED MASHED POTATOES
Make and share this Loaded Mashed Potatoes recipe from Food.com.
Provided by chelgilm
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes.
- Dice.
- In a large saucepan filled with water, put the potatoes inches.
- Bring to a boil.
- Reduce the heat to a simmer and cover.
- Cook until tender.
- Drain the potatoes.
- Return to the saucepan and mash potatoes and milk together with a potato masher.
- Stir in onion dip, salt, pepper, Parmesan cheese, and bacon.
- Serve hot.
Nutrition Facts : Calories 271.2, Fat 4.9, SaturatedFat 2.9, Cholesterol 15.3, Sodium 651.2, Carbohydrate 47.7, Fiber 4.1, Sugar 2.1, Protein 10.1
CHEESY LOADED MASHED POTATOES
Load up on Cheesy Loaded Mashed Potatoes! With a blend of crumbled bacon, sliced green onions & sour cream, these loaded mashed potatoes are a great side.
Provided by My Food and Family
Categories Home
Time 10m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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- Wash your potatoes, if necessary, and poke a few times with a knife. Place on to a microwave safe plate and microwave until mostly cooked, about 10 minutes. (You can also boil them to this point, if you prefer. Allow to dry before placing in skillet).
- Preheat oven to 425° Place 1 Tbsp. oil in bottom of skillet and brush a bit up the side. Sprinkle the bottom of the pan with 1 tsp. of kosher salt. Place pre-cooked potatoes in to skillet and place in the oven for about 10 minutes, or until very tender. Remove skillet from oven and, using a potato masher, smash each of the potatoes, until quite thin. Place a small pat of butter on top of each potato and season with salt and pepper. Brush the outside of the potatoes with the remain 1/2 Tbsp. of oil. Return to the oven for another 5-10 minutes or so, or until they crisp up. Remove from oven again and top with crumbled bacon and shredded cheese. Return to the oven until the cheese is melted and bubbly.
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- Rub the potatoes with olive oil and place on a large rimmed baking sheet. Place in the oven and bake for 45 minutes, until easily pierced with a fork.
- Place a sheet of parchment paper over the potatoes, then place a similarly-sized sheet pan on top of the paper and press down to smash.
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- Clean, and scrub potatoes to remove any loose dirt or debris. Fill a stockpot with potatoes. Add water until potatoes are submerged with one addtional inch of water. Bring potatoes to a boil for 15-18 minutes or until they are fork tender.
- Preheat the oven to 425° and grease a large baking sheet with olive oil. Once potatoes are fork-tender, drain them into a collander and allow them to cool for at 5 minutes.
- Evenly spread potatoes onto the baking sheet at least one inch apart. Use the bottom of a mason jar to gently smash them. Brush potatoes with melted butter, and sprinkle with salt and pepper.
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- Add the potatoes to a large pot and cover with cold water and add a large pinch of salt. Place pot over medium heat and bring to a boil. Boil potatoes for 15-20 minutes, until they are fork tender, but not falling apart. Drain potatoes and let cool for a few minutes.
- While potatoes are boiling pre-heat oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a cutting board and lay out each of the potatoes. Using a small cup, smash the potatoes to desired thickness. Place another sheet of parchment paper onto a large backing sheet and place smashed potatoes onto sheet. Brush each with a small amount of olive oil and season with salt and pepper. Bake potatoes until crispy, about 20 minutes.
- While potatoes are cooling, make the guacamole. Cut the avocado in half, remove the seed with a sharp knife and then score the avocado and scoop the pieces into a medium sized bowl. Mash avocado to desired consistency using a fork. Then add all of the remaining guacamole ingredients and mix together.
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- While the potatoes are cooking get the toppings ready - chop jalapeno, spring onion, cook/chop bacon, pick coriander, mix sour cream/lime together and grill corn in grill pan or on bbq until charred.
- Don't stress about making this one look too pretty. The beauty is in it's messiness. Place potatoes on plate/serving platter and just chuck the ingredients on top.
LOADED MASHED POTATOES - BACON IS A FOOD GROUP
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- Peel potatoes and cut into thirds. Submerge in large pot of cold salted water. Place pot on large burner over high heat and bring to a boil. Boil potatoes 15-20 minutes or until easily pierced with a fork. Drain immediately.
- Mash potatoes into a large bowl with a ricer or food mill (for smooth potatoes) or a handheld potato masher (for potatoes with more texture/lumps). Add butter and sour cream, and stir or mash in until well-incorporated. Add cheese, then bacon and scallions, and stir well.
- Taste potatoes. Add salt and black pepper to taste. Serve while hot, or keep warm in a crockpot, double boiler, or in a covered dish in a warm oven. You may need to add liquid (milk or cream) if potatoes are held for a long time and begin to dry out.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #stuffings-dressings #side-dishes #potatoes #vegetables #american #southern-united-states
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