Loaded Smashed Taters Recipe
Loaded Smashed Taters Recipe photo by Taste of Home

Loaded Smashed Taters Recipe

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I can make an entire pot of smashed taters in the time it takes to bake a single potato. I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with a steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 8 servings


  • 2-1/2 pounds baby Yukon Gold potatoes
  • 1 cup 2% milk, warmed
  • 1/2 cup spreadable garlic and herb cream cheese
  • 3 tablespoons butter, softened
  • 1 pound bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 3 green onions, chopped
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 2 teaspoons dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 379 calories, 24g fat (13g saturated fat), 63mg cholesterol, 682mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 15g protein


  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
  2. Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper. Yield: 8 servings.
Originally published as Loaded Smashed Taters in Taste of Home December 2013

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Reviewed Mar. 26, 2015

"So good but I don't even want to know how many calories were in them. This would be a good recipe for a crowd."

Reviewed Mar. 19, 2015

"Yummy!! I make this same recipe with everything except the tomatoes. I love mashed potatoes with the skins, great flavor & no pealing!!"

Reviewed Mar. 18, 2015

"Gonna try this and if it turns out ad good as the picture, I'm adding it to my list of favorites."

Reviewed Mar. 18, 2015

"I gave this 5 stars even though I haven't yet made it because the ingredients as listed are mouth-watering when blended together - have used them together in other recipes. If I'm not mistaken (it's not mentioned), this potato salad can be eaten warm, room temp, or cold - Yes?"

Reviewed Dec. 27, 2013

"Great variation on regular mashed potatoes. My sons loved the bacon; we enjoyed the different cheese flavors and substituted chives for the parsley. We doubled the recipe and needed to adjust the prep time upward."

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