Loaded Mashed Potatoes
Loaded Mashed Potatoes could be just the gluten free recipe you've been looking for. For $1.32 per serving, you get a side dish that serves 6. One portion of this dish contains around 16g of protein, 39g of fat, and a total of 528 calories. It will be a hit at your Thanksgiving event. 34 people have made this recipe and would make it again. It is brought to you by Rants from my Crazy Kitchen. A mixture of cream, butter, half & half, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 45%, this dish is solid. Try Loaded Mashed Potatoes, Loaded Mashed Potatoes, and Loaded Mashed Potatoes for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
12 ounces hickory smoked bacon, cooked crisp and crumbled
3 tablespoons butter
2 tablespoons chopped chives
½ to ¾ cup sour cream
up to 1 cup half and half
4 large Russet potatoes, peeled and chopped
1 cup shredded sharp cheddar cheese
Equipment:
frying pan
pot
paper towels
hand mixer
Cooking instruction summary:
Peel and chop you potatoes into even pieces. Place in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until all the potatoes are soft.Meanwhile, cook your bacon in a large pan over medium-high until crisp. Remove to a plate covered with a paper towel to drain, and set aside until cool enough to handle. Crumble into coarse pieces.Drain the potatoes and return to the pot. Using an electric mixer, beat the potatoes until fine crumbles, then add the butter, sour cream, and ¼ cup of the half and half. Beat until smooth, adding more half and half until desired consistency, then fold in the bacon, cheddar cheese, and chopped chives. Serve immediately.
Step by step:
1. Peel and chop you potatoes into even pieces.
2. Place in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until all the potatoes are soft.Meanwhile, cook your bacon in a large pan over medium-high until crisp.
3. Remove to a plate covered with a paper towel to drain, and set aside until cool enough to handle. Crumble into coarse pieces.
4. Drain the potatoes and return to the pot. Using an electric mixer, beat the potatoes until fine crumbles, then add the butter, sour cream, and ¼ cup of the half and half. Beat until smooth, adding more half and half until desired consistency, then fold in the bacon, cheddar cheese, and chopped chives.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
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