Loaded Smashed Potatoes
User Reviews
5
Loaded Smashed Potatoes
Description
This recipe for Loaded Smashed Potatoes starts by cooking whole red potatoes until fork tender. After draining, the potatoes are smashed gently over low heat to maintain some chunkiness while creating a smooth base. Melted butter combined with half-and-half and roasted garlic adds creaminess and depth of flavor. Sour cream lends tanginess and moisture, while bacon crumbles provide a smoky crunch. Shredded cheddar cheese melts into the mixture, offering sharp, cheesy notes. Salt and pepper adjust the seasoning.
The texture balances softness with small potato chunks for an appealing mouthfeel. This side dish pairs well with grilled or roasted meats and is convenient for preparing ahead; it can be baked from refrigerated state to reheat and serve.
Making the potatoes in a casserole dish and reheating in the oven helps retain their creamy consistency. The roasted garlic provides a mellow garlic flavor that blends well with the richness of the dairy and bacon. This dish serves as a comforting, savory addition to meals needing a substantial potato component.
Ingredients
- 5 pounds potato scrubbed, red
- 1/2 /2 cup butter melted + 2 tablespoons cut into pieces
- ¾ cup half and half
- cloves garlic roasted, from about 2 bulbs
- 1/2 /2 cup sour cream
- 8 lices Bacon crumbled
- 8 ounces cheddar cheese shredded
- 1 teaspoon kosher salt
- 1½ teaspoons black pepper ground
Instructions
- Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
- In a medium saucepan, melt butter, add half and half and roasted garlic. Heat until simmering.
- Drain potatoes and pour potatoes back into saucepan used to cook them. Smash potatoes over low heat until chunks of potatoes remain, but the majority of the potatoes are smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes to incorporate the half and half mixture. Then, mix in garlic, sour cream, bacon crumbles, and cheddar cheese with a spoon until well-combined. Stir in salt and pepper.
- Pour potatoes into a serving bowl for serving.
- Make-Ahead Tip: Prepare mashed potatoes and pour into a casserole dish. Cover tightly with aluminum foil or a lid and refrigerate until about 20 minutes before ready to serve. Then, place in a preheated oven at 350º F for 20 minutes.
- When you remove from the oven, top with remaining 2 tablespoons of butter and a sprinkle of salt and pepper, if desired.
- Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 673mg | 28% |
| Potassium | 1149mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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