|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 18g||90%|
|dietary fiber 3g||12%|
|total sugar 4g|
|Vitamin C 12 mg||61%|
|Calcium 253 mg||19%|
|Iron 2 mg||9%|
|Potassium 885 mg||19%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Loaded mashed potatoes are a real crowd favorite! With cheddar cheese, cream cheese, bacon, and cream, the potatoes might seem overdone and a little too much for an everyday meal, but they're perfect for a holiday feast or Sunday lunch.
You don't have to peel the potatoes for this dish, which makes it almost effortless to prepare. The boiled potatoes are mixed together and lightly mashed with half the cream cheese and butter. Then they are briefly baked with layers of bacon, cheddar cheese and spring onions. It's a deliciously decadent side dish that everyone will appreciate.
The potatoes are also versatile. Add some roasted garlic to the mixture, if you like, or mix a few tablespoons of parsley or chives into the potatoes. If you're not serving a large crowd, feel free to reduce the ingredients by half.
Serve vigorously mashed potatoes with a turkey or baked ham dinner along with everyone's favorite holiday side dishes. And they make a great accompaniment to a potluck dinner.
“Loaded mashed potatoes are rich and delicious and are sure to be a crowd favorite. The decadent dish is the perfect potato casserole for a holiday dinner or Sunday lunch. The potatoes are not peeled, so preparation is quick and easy. They are.” Well worth the effort!” -Diana Rattray
1 floor unsalted butter (1/2 cup, divided)
3 Pound red potatoes
1 teaspoon kosher saltplus more for salting water
1 to 1 1/2 cups half and halfor cream, depending on how rich you like your potatoes
8th ounces cream cheese
Fresh ground black peppertaste good
8th ounces grated sharp cheddar cheeseabout 2 cups
5 stripes cooked baconcrumbles
2 Middle spring onionscut in slices
sour creamfor garnish, optional
Gather the ingredients.
Preheat the oven to 350 F. Grease a 2 1/2 quart heatproof casserole dish with about 1 teaspoon butter.
Scrub the potatoes and cut into 1.5 inch (3.8 cm) pieces, leaving the skin on.
Place them in a large saucepan and cover with cold water. Add enough kosher salt to make the water taste as salty as soup.
Bring the water to a boil and cook until very tender and easy to pierce through the center with a knife, about 20 minutes. drain.
In large saucepan, add remaining butter, 1 cup half and half (or heavy cream), cream cheese, very generously ground black pepper, and 1 teaspoon salt. Warm up over medium heat. Once the butter melts and the cream cheese softens, after about 4 minutes, stir the mixture until well combined.
Return the cooked potatoes to the pot with the cream mixture. Using a potato masher, mash the potatoes into the mixture until partially mashed and very lumpy. There will be some liquid that will be absorbed by the potatoes. When it's dry, add half more. Taste and season with more salt if needed.
Place half the mashed potatoes in the serving bowl and top with 1/2 each bacon, scallions, and cheddar cheese, and some black pepper.
Layer the remaining potatoes on top and sprinkle with the remaining cheese. Place in oven until cheese is melted and potatoes are hot, about 15 to 20 minutes.
Top with remaining bacon and scallions, more black pepper, and a dash of sour cream if desired. Surcharge.
- For a “smashed” texture, don't over-mash the potatoes.
- To prepare: Follow recipe up to step 7; Cover and refrigerate up to two days in advance. When ready to eat, preheat oven and bake for 30 minutes, until cheese is melted.
- To add some flair to the casserole, use milk instead of cream or half-and-half cream.
- For a smoky, spicy flavor, add 1 chopped chipotle chiles from a can of chipotle chiles in adobo sauce, plus a teaspoon or two of the adobo sauce.
- Top the casserole with cooked broccoli florets, then top with the cheese and then bake as directed.
- For lumpier potatoes, replace the grate with less starchy new potatoes, red potatoes, or Yukon Gold.
- For roasted garlic flavor, add 6 or more roasted garlic cloves.
How to store and freeze it
- Store leftover mashed potatoes in a shallow, airtight container in the fridge within 2 hours and consume within 4 days.
- To freeze the potatoes, place them in an airtight freezer container and freeze for two to three months.
- To freeze the potatoes in batches, use a large spoon or measuring cup to scoop the potatoes onto a baking sheet lined with parchment paper. Freeze the potatoes until firm, then transfer the frozen mounds to ziplock bags.
- Thaw frozen loaded mashed potatoes in the refrigerator overnight.
- The best way to reheat leftover mashed potatoes is in a double boiler over boiling water. You may need to add a small amount of milk or butter to get the consistency you want. Alternatively, place the potatoes in a microwave-safe bowl and cover with a damp paper towel. Cook on high for one minute, then stir. Repeat cooking and stirring until potatoes are hot.
How many russet potatoes is in 1 pound?
You'll need about 2 medium (8 ounces) russet potatoes for each pound, or about 1 1/2 large (12 ounces) potatoes.