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Loaded Smashed Potatoes

TOTAL TIME: Prep: 40 min. Bake: 10 min. YIELD: 15 servings.
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

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

  • 1. 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.
  • 2. Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.

Nutrition Facts

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