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Rib Shack Copycat Mashed Potatoes
Idaho is well known for being the potato state—even our license plates say "Famous Potatoes"! This is my version of the scrumptious smashers that are served at a local barbecue joint. Everyone who tries them there begs for the recipe, which the place won't give out—so I made my own copycat version. I think it comes close to the original. These can be made ahead and kept warm in the slow cooker. —Trisha Kruse, Eagle, Idaho
Ingredients
- 2-1/2 pounds potatoes, peeled and cubed
- 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 shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 3 green onions, chopped
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- 1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain and return to pan; gently mash potatoes while gradually adding milk, cream cheese and butter to reach desired consistency. Stir in remaining ingredients.
Nutrition Facts
2/3 cup: 238 calories, 15g fat (8g saturated fat), 41mg cholesterol, 477mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 10g protein.
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