Loaded Smashed Taters Recipe
I can make an entire pot of smashed taters in the time it takes to bake a single potato. I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with a steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 green onions chopped
- 3 tablespoons butter softened
- 2 teaspoons dried parsley flakes
- 1 cup (4 ounces) shredded cheddar cheese
- 1/3 cup oil-packed sun-dried tomatoes chopped
- 1/2 cup shredded parmesan cheese
- 1 pound bacon strips cooked and crumbled
- 2-1/2 pounds baby yukon gold potatoes
- 1 cup 2% milk warmed
- 1/2 cup spreadable garlic and herb cream cheese
- Carbohydrate 5.56062563422633 g
- Cholesterol 53.594023325 mg
- Fat 31.9131423620803 g
- Fiber 1.01652965524191 g
- Protein 9.2345549238464 g
- Saturated Fat 12.2068965739738 g
- Serving Size 1 1 serving (113g)
- Sodium 602.207187473074 mg
- Sugar 4.54409597898442 g
- Trans Fat 3.22602240119677 g
- Calories 345 calories
Directions 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. Yield: 8 servings. Originally published as Loaded Smashed Taters in Taste of Home December 2013 Nutritional Facts 3/4 cup equals 379 calories, 24 g fat (13 g saturated fat), 63 mg cholesterol, 682 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend
