Is It Bad to Run Your Dishwasher Every Day?

Loaded Mashed Potatoes

published about 2 hours ago

Credit: Kelli Foster

If you’re looking for a way to give your basic mashed potatoes a seriously impressive upgrade, there’s no better way to do it than by taking inspiration from a loaded baked potato with all the fixings. I’m talking tangy sour cream, smoky bacon, sharp cheddar, and fragrant fresh chives.

From Thanksgiving dinner to game day when there’s a Crock-Pot of chili and you need a little something extra to round out the meal, loaded mashed potatoes are always the answer. What’s more, this crowd-pleasing side is easy to pull off in a few simple steps and less than 30 minutes on the clock.

How to Make Loaded Mashed Potatoes

1. Boil the potatoes. Peel and chop 3 pounds russet potatoes. Add to a large pot, cover with cold water, and simmer until tender. Drain potatoes in a colander.
2. Cook the bacon. While the potatoes are cooking, cook the bacon in a skillet until crisp.
3. Warm the dairy. While the potatoes and bacon are cooking, warm the milk and butter in a small saucepan.
4. Mash the potatoes. Once they’re cool enough to handle, but still warm, return to the pot and mash with a potato masher until mostly smooth (some lumps are okay).
5. Mix it all together. Mix in the warm milk and butter, sour cream, grated cheddar, and chopped chives.

Do I Keep Potato Skins in Loaded Mashed Potatoes?

We recommend peeling the potatoes for a mash with a smoother texture. But, if you really love potato skins , go ahead and keep them on. Choosing not to peel the potatoes won’t significantly change the outcome of the dish. It’ll just make for mashed potatoes with a less smooth texture and a more rustic vibe.

Credit: Kelli Foster

What to Serve with Loaded Mashed Potatoes

Comments 0 Ratings

Loaded Mashed Potatoes Recipe

Yield Serves 6 to 8

Prep time 15 minutes to 20 minutes

Cook time 25 minutes to 35 minutes

• alcohol-free
• egg-free
• fish-free
• peanut-free
• shellfish-free
• sugar-conscious
• gluten-free
• wheat-free
• soy-free
• tree-nut-free

Per serving, based on 8 servings. (% daily value)

• Calories 481
• Fat 33.1 g (50.9%)
• Saturated 17.4 g (87.1%)
• Carbs 33.1 g (11.0%)
• Fiber 2.3 g (9.1%)
• Sugars 3.0 g
• Protein 14.4 g (28.8%)
• Sodium 590.7 mg (24.6%)

Ingredients

• 3 pounds

  russet potatoes (about 3 large potatoes or 6 medium)

• 6 slices

  bacon, preferably center-cut

• 1/2 cup

  whole milk

• 6 tablespoons

  (3/4 stick) unsalted butter

• 1 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• 8 ounces

  sharp cheddar cheese, shredded (about 2 cups)

• 1 large bunch

  fresh chives

• 1 cup

  sour cream (8 ounces)

Instructions

1. Peel and chop 3 pounds russet potatoes into 1-inch pieces. Place in a large pot and add enough water to cover the potatoes by 2 inches. Bring to a boil over high heat, about 15 minutes. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, 7 to 10 minutes. Meanwhile, warm the milk mixture and prepare the mix-ins.

2. Place 6 slices bacon in a large skillet in a single layer. Cook over medium heat, flipping halfway through, until crisp, about 8 minutes total. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.

3. Place 1/2 cup whole milk, 6 tablespoons unsalted butter, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium saucepan. Warm over medium heat, stirring constantly, until the butter is melted, 2 to 5 minutes. Remove from the heat.

4. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Finely chop 1 large bunch fresh chives until you have 1/4 cup.

5. When the potatoes are ready, drain through a heatproof colander. Place the colander over the pot. When cool enough to handle but still warm, return to the pot and mash with a potato masher until mostly smooth (a few lumps are fine). (Alternatively, pass the potatoes through a ricer or food mill back into the pot.)

6. Add the warm milk mixture, bacon, cheese, 1 cup sour cream, and all but 1 tablespoon of the chives. Stir to combine (the cheese won’t be completely melted). Transfer to a serving bowl. Garnish with the reserved chives and serve.

Recipe Notes

Make ahead: The bacon can be cooked up to 1 day in advance and refrigerated in an airtight container. Let sit at room temperature while you prepare the potatoes.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

Follow Kelli

Source : food