Loaded Smashed Potatoes
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| Loaded Smashed Potatoes |
Smashed potatoes with lots of toppings are always a hit! The potatoes may appear extravagant and too much for a regular meal because they contain cheddar cheese, cream cheese, bacon, and cream, but they are ideal for a holiday feast or Sunday supper.
With this recipe, you don't need to peel the potatoes, which makes preparation quite simple. After being blended and lightly mashed with cream cheese, half-and-half, and butter, the cooked potatoes are topped with bacon, cheddar cheese, and scallions and briefly baked. Everyone will enjoy this side dish since it is so indulgent and tasty.
Also versatile are potatoes. If you like, you may add some roasted garlic to the dish or combine the potatoes with a small amount of parsley or chives. You are welcome to reduce the ingredients by half if you aren't serving a large group.Together with everyone's favourite holiday sides, serve loaded mashed potatoes with a turkey or baked ham supper. They also make a great side dish to bring to a potluck supper.
Ingredients:
- 1 stick (or 1/2 cup, split) unsalted butter
- 3 pounds of roosters
- 1 teaspoon kosher salt plus additional salt for water-salting
- 1 to 1 Depending on how rich you want your potatoes, 1 1/2 cups of cream
- Cream cheese, 8 ounces
- black pepper, freshly ground, to taste
- grated sharp cheddar cheese, 8 ounces, or roughly 2 cups
- 5 cooked bacon strips, 2 medium scallions, and pieces of bacon that have been crumbled
- Optional topping: sour cream
STEPS TO MAKE IT
Step 1:
Gather the ingredients.
Step 2:
The oven should be heated at 350 degrees. One teaspoon of the butter should be used to grease a 2 1/2-quart heatproof baking dish.
Step 3:
Leave the skin on the potatoes after cleaning them and chopping them into 1 1/2-inch pieces.
Step 4:
Place them in a big pot and fill it with ice water. Make the water taste as salty as soup by adding just enough kosher salt.
Step 5:
After bringing the water to a boil, simmer the potatoes for 20 minutes, or until they are extremely tender and easily pierced with a knife in the centre. Drain.
Step 6:
In the large saucepan, add the remaining butter, 1 cup of half-and-half (or cream), cream cheese, a good amount of freshly ground black pepper, and 1 teaspoon of salt. over a medium heat, warm. In around 4 minutes, whisk the mixture to blend once the butter has melted and the cream cheese has softened.
Step 7:
Refill the pot with the cream mixture and the cooked potatoes. Use a potato masher to partially mash and heavily lump the potatoes into the mixture. There will be a small amount of liquid, which the potatoes will absorb. Add more half and half if it's dry. If necessary, add more salt after tasting.Don't over-mash the potatoes if you want the "smashed" texture.
Step 8:
Add some black pepper and half of the bacon, scallions, and cheddar cheese to the serving dish with the remaining mashed potatoes.
Step 9:
Add the remaining potatoes on top, then top with the remaining cheese. Slip into the oven for 15 to 20 minutes, or until the cheese is melted and the potatoes are warm.Add additional black pepper, the rest of the bacon and scallions, and, if desired, dollops of sour cream to the top. Serve.
Variations in Recipes
Add a teaspoon or two of the adobo sauce along with 1 minced chipotle chilli pepper from a can of chipotle chiles in adobo sauce for a smokey, spicy taste.
Use milk in place of cream or half-and-half to slightly lighten the casserole.
Replace the russets with less starchy new potatoes, red potatoes, or Yukon Gold for lumpier potatoes.
Add six or more cloves of roasted garlic for roasted garlic flavour.
