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Loaded Smashed Taters Recipe

Loaded Smashed Taters Recipe

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. YIELD: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


  • 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.

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.

Reviews for Loaded Smashed Taters

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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."

Reviewed Dec. 8, 2013

"Delicious to the eye and easy to make. DH and I thought it good, but, with so many ingredients, it was hard to taste the potatoes, and it overwhelmed our palates. We did not enjoy the garlic and herb cream cheese and would use plain garlic and herbs. I cut down on the bacon to 8 slices from the pound recommended and cut out the butter, but everything else I kept the same. Thank you Andrea for the inspiration."

Reviewed Nov. 21, 2013

"Over-the-top and delicious!"

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