LOADED MASHED POTATOES
Loaded Mashed Potatoes are creamy and buttery, topped with cheddar cheese, bacon and scallions. They're a breeze to make and perfect for making ahead.
Provided by Sabrina Snyder
Categories Side Dish
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 g, Calories 469 kcal, Carbohydrate 31 g, Protein 14 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 78 mg, Sodium 1636 mg, Fiber 2 g, Sugar 1 g
CREAMY MASHED POTATOES
Provided by Ree Drummond Bio & Top Recipes
Time 55m
Yield 12 servings
Number Of Ingredients 7
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.
CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY
Here's what you need: russet potato, bay leaves, garlic, fresh rosemary, fresh thyme, heavy cream, whole milk, unsalted butter, kosher salt, freshly ground black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 10
Steps:
- Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
- Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
- Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
- Garnish with thyme leaves, if desired.
- Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 4 grams, Protein 9 grams, Sugar 8 grams
CREAMY MASHED POTATOES II
Creamy mashed potatoes with ranch seasoning in them. Grandma Jan's Thanksgiving dinner mashed potatoes. For a variation, try sprinkling your favorite shredded cheese over the top before baking.
Provided by AMANDA43
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F ( 175 degrees C).
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
- Bake for 30 minutes in the preheated oven, until the top is golden brown.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 53.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 6.5 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 204.9 mg, Sugar 2.4 g
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
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 (PAULA DEEN)
I got this from her magazine and let me tell you that these are amazing!! They were made by a firefighting chef, Mike Wathen, where she visited in Alabama. Here are the adjustments I made: red potaotes, light sour cream, light cheddar cheese, and turkey bacon. I actually just fried up the bacon and then crumbled it. Hubby and kids were raving about how these were the best mashed potatoes they have ever had!
Provided by SweetsLady
Categories Potato
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- In large stockpot, cook potatoes in enough salted water to cover until tender.
- Drain and return to stockpot.
- Add butter, garlic, and sourcream; beat with an electric mixer until smooth.
- Add a little milk, if needed.
- Stir in cheese, bacon, salt, and pepper. Serve immediately.
- Enjoy!
CREAMY ROASTED GARLIC MASHED POTATOES
I made these roasted garlic potatoes for Thanksgiving although it's a simple enough recipe for any day! I wish I had more right now.
Provided by Amanda Lee
Categories Mashed Potatoes
Time 45m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
- Roast in the preheated oven until very soft, about 25 minutes.
- Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 26.1 g, Cholesterol 22.5 mg, Fat 9.1 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 5.2 g, Sodium 61.9 mg, Sugar 1.1 g
CREAMIEST MASHED POTATOES RECIPE BY TASTY
Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy
Provided by Betsy Carter
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
- Dice the potatoes into 1-inch (2-cm) cubes.
- Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
- Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
- Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the melted butter and stir to incorporate, then season with salt to taste.
- In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
- Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
- Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
CREAMY MASHED POTATOES...THE LOADED WAY!
This super yummy recipe is like eating a mashed potato casserole! Savory, creamy, and very filling, I've been known to top it off with a pat of butter too. If you're going to go the comfort food route, go all the way!
Provided by Carole F @BakersQueen
Categories Potatoes
Number Of Ingredients 8
Steps:
- Boil potatoes in water until tender, then drain.
- Preheat oven to 350, and grease 3 qt. casserole dish.
- 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.
- 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.
- *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!
- 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!
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