Creamy Loaded Mashed Potatoes Food

LOADED MASHED POTATOES

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.

LOADED MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Put the potatoes into a large pot and cover with water and 2 teaspoons of the salt.
• Bring to a boil then reduce to a simmer and cook for 20 minutes.
• Drain the potatoes and put them back into the pot with the butter and sour cream.
• Mash them well and add in the remaining salt and the pepper.
• Scoop the potatoes into a 9x13 casserole dish and top with the cheese and bacon.
• Cook the potatoes for 5-10 minutes covered with foil, or until the cheese is fully melted.
• Garnish with green onions before serving.

CREAMY MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
• Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

LOADED MASHED POTATOES

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.

CREAMY LOADED MASHED POTATOES

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.

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.

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.

BACON CHEDDAR LOADED MASHED POTATOES

Steps:

• To a large stockpot, add the potatoes, cover with 1-inch water above them, and bring to a boil over medium heat. Boil for about 15 to 20 minutes, or until tender and done; don't overcook.
• Drain potatoes well and then return them back to the stockpot.
• Using a potato masher, mash them by hand until they're mostly smooth with a few lumps.
• Add all remaining ingredients, and stir to combine. Taste and if desired, add additional salt and pepper.
• Optionally garnish with chives or green onions and serve. Potatoes will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Reheat gently and you will likely need to add additional cream or milk when reheating if the potatoes have thickened up. *See Notes for Make Ahead and Casserole Style Directions.

CHEESY LOADED MASHED POTATOES

Steps:

• Mix all ingredients until well blended.

CREAMY MASHED POTATOES...THE LOADED WAY!

Steps:

• 1. Boil potatoes in water until tender, then drain.
• 2. Preheat oven to 350, and grease 3 qt. casserole dish.
• 3. Return potatoes to pan, add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash with potato masher until smooth. Stir in 1 and 1/2 cups cheese and half of the bacon. Spoon mixture into casserole dish.
• 4. Bake 20-25 minutes until heated through, remove from oven...top with remaining cheese, bacon and chopped green onions. Bake another 3-5 minutes until cheese melts.
• 5. *This can be assembled ahead and stored in fridge. When ready to bake directly from the fridge....cover with foil, and bake for 40-45 minutes until heated through, remove foil and top with remaining cheese, bacon and green onion, bake another 3-5 minutes. Serve hot!
• 6. Just thought of something..I might add a little butter to this before baking..it didn't call for it..but how can you have mashed potatoes without BUTTER?!! I think I'm related to Paula Deen..LOL!

LOADED MASHED POTATOES

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.