Thanksgiving Mashed Potatoes Loaded Food

LOADED MASHED POTATOES

Loaded Mashed Potatoes image

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

Ingredients

4 slices bacon, or more to taste
3 pounds potatoes, or more to taste, peeled and cut into chunks
½ cup butter
1 (16 ounce) container sour cream
8 ounces shredded Cheddar cheese
½ chopped fresh chives
salt and ground black pepper to taste

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

THANKSGIVING MASHED POTATOES - LOADED!

Thanksgiving Mashed Potatoes - Loaded! image

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

Ingredients

5 lbs potatoes, peeled (9 large)
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 teaspoons onions or 2 teaspoons garlic salt
1 teaspoon salt
1/4 teaspoon pepper
2 -4 tablespoons butter
butter, for greasing pan
butter, to melt on the mountain at serving time

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.

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