Is it okay to share these with you? I know we’re smack dab in the middle of working on our resolutions and all, but I really think you are going to love these Loaded Smashed Potatoes.
And just because you look at them doesn’t mean you have to hurry into the kitchen and make them right this second.
You can wait until tomorrow.
Or even next week.
But whatever you do, do make them. Sometime.
Sometime when you are planning a special meal and when you want to really amp up a side dish. This is your ticket.
It is your ticket to requests for the recipe.
It is your ticket to plenty of, “mmmmmms” from around the table.
It is your ticket to everyone just feeling well-loved from a comforting, scrumptious dish.
So, do we have a deal?
Here’s the recipe for my Loaded Smashed Potatoes. I seriously can’t wait to hear how you love them!
- 5 pounds red potatoes, scrubbed
- 1 stick butter, melted + 2 tablespoons cut into pieces
- ¾ cup half and half
- cloves from about 2 bulbs of roasted garlic
- ½ cup sour cream
- 8 slices thick-cut bacon, crumbled
- 8 ounces cheddar cheese, shredded
- 1 teaspoon coarse salt
- 1½ teaspoons freshly ground pepper
- Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
- In a medium saucepan, melt butter, add half and half and roasted garlic. Heat until simmering.
- Drain potatoes and pour potatoes back into saucepan used to cook them. Smash potatoes over low heat until chunks of potatoes remain, but the majority of the potatoes are smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes to incorporate the half and half mixture. Then, mix in garlic, sour cream, bacon crumbles, and cheddar cheese with a spoon until well-combined. Stir in salt and pepper.
- Pour potatoes into a serving bowl for serving.
- Make-Ahead Tip: Prepare mashed potatoes and pour into a casserole dish. Cover tightly with aluminum foil or a lid and refrigerate until about 20 minutes before ready to serve. Then, place in a preheated oven at 350º F for 20 minutes.
- When you remove from the oven, top with remaining 2 tablespoons of butter and a sprinkle of salt and pepper, if desired.
- Serve warm.
If you enjoy this recipe, be sure to check out the other delicious potato recipes in this week’s Food Network #comfortfoodfeast
Jeanette’s Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes
Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I’ll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides