Potatoes.. Spuds… whatever you call them.. who doesn’t love them? … okay.. maybe there are those out there that don’t… but most of us love ‘em.. French fried, baked, mashed… they’re all good... and loaded ones are even better!
The other day we went grocery shopping.. I finally had to break down and go.. there is only so much you can do with the odd mix in the freezer and the pantry.. and we got to talking about potatoes..
Warren loves instant mashed.. yes.. I know.. don’t say it.. because I probably already have said all anyway… but he likes them… big sigh.. there are just some things just not worth the effort in trying to change .. and that is one of them.
It seems he keeps buying Loaded Mashed Potatoes… we have a boat load of them.. guess you could say were loaded with loaded.... potatoes that is...and I really don’t care for them.. I prefer the real thing… so I decided to make “real loaded mashed potatoes” with a meatloaf… of course it doesn’t reduce our “inventory” of those instant things… but.. at least we had real potatoes.. I was happy (he liked them too…big sigh… I told him they were better).
I made the bacon in the oven.. line the baking pan with foil and clean-up is a snap. See my post about Making Bacon in the Oven for instructions.
Chop both the green and the white part of the green onion, they both have great flavor.
I used Yukon Gold potatoes… you can use any variety you like… I like the flavor of the Golds.
Make sure you cut the potatoes into fairly even sized chunks so they cook evenly otherwise some are under-cooked while others are mush.
I used a Colby Jack cheese… since my man is picky about cheese… sharp cheddar does work best.
This recipe makes 4 generous servings.
Recipe: Loaded Mashed Potatoes
All you need:
4 large Yukon Gold potatoes, peeled and cut into chunks
2/3 cup sour cream
2 tablespoons butter
¼ cup whole milk
3 strips of smoked bacon, cooked and chopped
2 green onions, chopped
1 ½ cups finely shredded cheddar cheese, divided
Salt and pepper to taste
All you have to do:
Preheat oven to 350 degrees F.
Put the potato chunks into a large pot and cover with water.
Bring to a boil and then turn the heat down to a strong simmer. Cook until potatoes are fork tender.
Drain the potatoes and place in a large mixing bowl.
Heat the butter and milk in the microwave just until the butter melts. Allow to cool slightly. The milk mixture should be warm.
With the paddle attachment, on low speed, mash the potatoes for about 30 seconds.
Add the milk/butter mixture and sour cream.
Beat at medium speed until the desired consistency… we like it a little lumpy.. if you like it very smooth, beat until it is smooth.
Add the chopped bacon and green onion, mix well.
Add 1 ¼ cups of the cheese (reserve a ¼ cup for the top).
Pour into a casserole dish.
Sprinkle the reserved shredded cheese on top.
Bake for 30 minutes at 350 degrees F.
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