If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri
Loaded Smashed Potatoes
Loaded Smashed Potatoes
Prep Time
40 min
Cook Time
10 min
Yield
15 servings
Ingredients
- 2 whole garlic bulbs
- 1 tablespoon canola oil
- 8 bacon strips
- 3 green onions, chopped
- 4 pounds small red potatoes
- 2 cups sour cream
- 1-1/2 cups shredded cheddar cheese, divided
- 1/3 cup butter, softened
- 1/4 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Minced chives, optional
Directions
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil.
- Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon.
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl.
- Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese.
- Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.
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