Made, Written & Photographed by the Creators of the Point.
Loaded Mashed Potatoes
Serves 8 | Total Time: 2 hours
Ingredients:
3 lb russet potatoes, peeled and chopped into quarters OR 1.5inch pieces
3/4 cup milk
4 tablespoons butter
1 cup sour cream
1 1/2 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cup Leon's Farmhouse Cheddar Cheese, shredded
1 cup Cheddar Cheese
8 slices bacon, cooked and crumbled
1/2 cup green onions, chopped
Instructions:
Preheat oven to 350 degrees. Spray a 9 inch square or 2 quart baking dish with nonstick spray. Set aside.
Begin by bringing a large pot of water to a boil. Once boiling, add 3 lb. of russet potatoes. Continue to cook for 20 to 30 minutes or until they are easily poked with a fork. Remove from heat and gently mash.
Some ways you can easily mash potatoes are: with a ricer, beat with an electric mixer, or smash with a classic potato smasher!
Add in 3/4 cup milk, 2 tablespoons butter, 1 cup sour cream, 1 1/2 teaspoon garlic powder, and salt and pepper to taste. Stir in 1 cup of the shredded cheddar cheese. Spread into prepared baking dish and top with the cheddar cheese. Cover with aluminum foil and bake for 20 minutes.
You could follow boiling and mixing the potatoes the day before. Then, place in fridge, covered over night to proceed with cooking the potatoes the next day.
After the 20 minutes are up, remove the aluminum foil and top with bacon. Place back in the oven for another 20 minutes, or until the cheese is bubbly and the potatoes are thoroughly heated.
Top with green onions, additional sour cream, salt, and pepper, and serve hot!
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