Loaded Smashed Taters Food

LOADED SMASHED TATERS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

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.

EASY SMASHED TATERS

Steps:

• Peel and cut the potatoes into 1 inch cubes. In a large pot, cover with cold water and bring to a boil over high heat, covered. Reduce the heat to medium and continue to cook until the potatoes are tender. 30-45 minutes.
• Drain and return the pot to the stove, and over low heat, melt the butter. Return the potatoes to the pot and add the rest of the ingredients. Stir well, and mash until smooth.
• Enjoy.

SMOTHERED TATERS

Steps:

• Preheat oven to 350 degrees.
• Scrub potatoes and clean then up.
• Stab them all over with a fork. If you want soft skins than you need to rub the outside with butter and then wrap in foil.
• Place potatoes in a metal bake sheet and bake at 350 degrees for 70 to 80 minutes or until tender. *Hint* Some Microwaves have settings that make baked potatoes but do not cover them in foil.
• Start preparing the next part of the meal when the potatoes have about 30 minutes left.
• In a bowl you need to add 8 ounces of sour cream and 1/2 cup of flour.
• Place the bouillon granules on the chopping board. Use a clever turned side ways to press the granules flat. This should make them like a powder.
• Add the bouillon powder, 1/2 cup of water, and some pepper in to the bowl and stir.
• Once you have the mixture stirred you can set it aside.
• In a skillet put two tablespoon of butter, one tablespoon of minced garlic, mushrooms, and your desired amount of onions.
• Cook over medium heat until the mushrooms cook down to your liking.
• Add the flour mixture to the skillet.
• Add the desired amount of salt pepper and Italian Seasoning.
• Cook and stir until thickened and bubbly.
• Cut the cooked potatoes in half, mash the insides up a little, pour the sauce over the top, and Enjoy!