Loaded Smashed Taters Recipe

4.5 9 10
Loaded Smashed Taters Recipe
Loaded Smashed Taters Recipe photo by Taste of Home
Publisher Photo

Loaded Smashed Taters Recipe

Read Reviews
4.5 9 10
Publisher Photo
You 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 steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 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 Jones Dairy Farm Dry-Aged 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

Directions

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.
Originally published as Loaded Smashed Taters in Taste of Home December 2013

Nutritional Facts

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

  • 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 Jones Dairy Farm Dry-Aged 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.
Originally published as Loaded Smashed Taters in Taste of Home December 2013

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Reviews forLoaded Smashed Taters

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MY REVIEW
ytnbu User ID: 4831409 264550
Reviewed Apr. 11, 2017

"This was ok. I used 1.5 lb. package of gold potatoes and it was runny. Reduce milk to 1/2 cup next time. I used plain reduced fat cream cheese. Skipped Parmesan cheese and tomatoes."

MY REVIEW
KookieB User ID: 8859340 256434
Reviewed Nov. 5, 2016

"Too much fat and all these ingredients hides the potato flavor. I opted for plain low fat cream cheese, natural roasted garlic, cut back on the bacon and although I love sundried tomatoes, not in this. Chopped fresh chives is a no brainer here. Yukon Gold potatoes work. Been making this for years and it's always a pleaser. So simple to modify to your particular tastes, too."

MY REVIEW
abashu User ID: 6784654 223598
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."

MY REVIEW
tsuop User ID: 6274346 223106
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!!"

MY REVIEW
zulemagarza User ID: 8270138 223052
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."

MY REVIEW
SimpleFoods User ID: 7160373 223047
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?"

MY REVIEW
NH-rescue User ID: 4255840 211532
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."

MY REVIEW
annrms User ID: 2649709 170997
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."

MY REVIEW
LindaS_WI User ID: 7202558 117512
Reviewed Nov. 21, 2013

"Over-the-top and delicious!"

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