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Recipes
Fully Loaded Mashed Potatoes
Recipe

10 INGREDIENTS • 9 STEPS • 1HR

Fully Loaded Mashed Potatoes

5
4 ratings
This one is popular. It has everything and then some. Not something for the calorie conscious! Ive used instant potatoes, but of course fresh is best. Good for the holidays.
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Fully Loaded Mashed Potatoes
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This one is popular. It has everything and then some. Not something for the calorie conscious! Ive used instant potatoes, but of course fresh is best. Good for the holidays.
1HR
Total Time
$3.41
Cost Per Serving
Ingredients
Servings
4
US / Metric
Lemon Juice
to taste
Cream Cheese
1 cup
Philadelphia Original Soft Cheese
Butter
1/4 cup
Heavy Cream
1/4 cup
Heavy Cream
Shredded Sharp Cheddar Cheese
4 cups
Shredded Sharp Cheddar Cheese
Fresh Chives
to taste
Fresh Chives, chopped
Nutrition Per Serving
VIEW ALL
Calories
1546
Fat
134.1 g
Protein
68.0 g
Carbs
12.5 g
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Fully Loaded Mashed Potatoes
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Cooking InstructionsHide images
step 1
Thoroughly wash the Potatoes (4) and remove any eyes the potatoes might've grown, but keep the potato peel on.
step 1 Thoroughly wash the Potatoes (4) and remove any eyes the potatoes might've grown, but keep the potato peel on.
step 2
Slice washed and eyed potatoes into uniform cuts.
step 2 Slice washed and eyed potatoes into uniform cuts.
step 3
Boil your uniform slices with a splash of Lemon Juice (to taste) until they become fork tender. Lemon provides an acid to help keep your potatoes white.
step 4
While you boil your potatoes cut the Thick-Cut Bacon (1 lb) into uniform bits and cook them until crispy. When done, remove as much bacon grease as possible. I like to place my bacon on a couple paper towels to help get rid of the grease. Let sit.
step 4 While you boil your potatoes cut the Thick-Cut Bacon (1 lb) into uniform bits and cook them until crispy. When done, remove as much bacon grease as possible. I like to place my bacon on a couple paper towels to help get rid of the grease. Let sit.
step 5
Drain potatoes and place them on a cooking sheet nor layer thick. Place in 350 degrees F (180 degrees C) oven for 10 minutes to dry out. This allows you to add more flavor and prevent the final product from becoming too wet.
step 5 Drain potatoes and place them on a cooking sheet nor layer thick. Place in 350 degrees F (180 degrees C) oven for 10 minutes to dry out. This allows you to add more flavor and prevent the final product from becoming too wet.
step 6
Place into container to mash (ricer, mixer, bowl, etc). If using a ricer, rice potatoes first and slice the Philadelphia Original Soft Cheese (1 cup) into small cubes for easier mixing.
step 6 Place into container to mash (ricer, mixer, bowl, etc). If using a ricer, rice potatoes first and slice the Philadelphia Original Soft Cheese (1 cup) into small cubes for easier mixing.
step 7
Add block of cream cheese, Butter (1/4 cup), Sour Cream (1 cup), Heavy Cream (1/4 cup), and Ground Black Pepper (3/4 tsp)/ Mix until you remove any lumps or until desired consistency. Fold in half the Shredded Sharp Cheddar Cheese (2 cups) and all of the bacon (don't completely mix in the cheese).
step 7 Add block of cream cheese, Butter (1/4 cup), Sour Cream (1 cup), Heavy Cream (1/4 cup), and Ground Black Pepper (3/4 tsp)/ Mix until you remove any lumps or until desired consistency. Fold in half the Shredded Sharp Cheddar Cheese (2 cups) and all of the bacon (don't completely mix in the cheese).
step 8
Place in casserole dish and cover with the remaining Shredded Sharp Cheddar Cheese (2 cups). Place in an oven at 350 degrees F (180 degrees C) until cheese is melted.
step 9
Sprinkle chopped Fresh Chives (to taste) before serving.
step 9 Sprinkle chopped Fresh Chives (to taste) before serving.
Tags
view more tags
American
Gluten-Free
Christmas
Shellfish-Free
Easter
Potatoes
Side Dish
Thanksgiving
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