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Loaded Smashed Taters

 Loaded Smashed Taters
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, Illinoi
8 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • Place potatoes in a large saucepan; add water to cover. Bring to a
  • boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
  • 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.
Nutritional Facts: 3/4 cup equals 379 calories, 24 g fat (13 g saturated fat), 63 mg cholesterol, 682 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein.