Loaded Mashed Potatoes Recipe
Tired of the same old mashed potatoes, I whipped up this new family favorite. We can't get enough of them at our house. Often, I'll prepare this dish ahead and refrigerate it. Then I bake it just before serving.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 14
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 cup milk
- salt and pepper to taste
- 3 tablespoons butter
- 3/4 cup sour cream
- 3 green onions sliced
- 1/2 pound sliced bacon cooked and crumbled
- 5 pounds potatoes peeled and cubed
- 3 cups (12 ounces) shredded cheddar cheese blend divided
- Carbohydrate 29.3360501803754 g
- Cholesterol 22.0133593494315 mg
- Fat 11.2981150835875 g
- Fiber 3.65394012724632 g
- Protein 5.77132807761693 g
- Saturated Fat 4.88319997267769 g
- Serving Size 1 1 serving (202g)
- Sodium 174.758161082658 mg
- Sugar 25.6821100531291 g
- Trans Fat 1.09821196790684 g
- Calories 239 calories
Directions 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 350degrees for 30 minutes or until heated through and cheese is melted. Yield: 14 servings. Originally published as Loaded Mashed Potatoes in Country Woman January/February 2001, p31 Print Add to Recipe Box Email a Friend
