CHEESY MASHED POTATOES RECIPE RECIPES

Name: Slow-Cooker Loaded Mashed Potatoes
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 10 servings.
Ingredients: 3 pounds cubed peeled potatoes (about 9 medium); 1 package (8 ounces) cream cheese, softened; 1 cup sour cream; 1/2 cup butter, cubed; 1/4 cup 2% milk; 1/2 pound bacon strips, cooked and crumbled; 1-1/2 cups shredded cheddar cheese; 1-1/2 cups shredded pepper jack cheese; 4 green onions, thinly sliced; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; Salt and pepper to taste

SLOW-COOKER LOADED MASHED POTATOES RECIPE: HOW TO MAKE IT

Slow-Cooker Loaded Mashed Potatoes Recipe: How to Make It image

Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida

Provided by Taste of Home

Categories Side Dishes

Total Time 03 hours 25 minutes

Prep Time 25 minutes

Cook Time 03 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

3 pounds cubed peeled potatoes (about 9 medium)
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1/2 pound bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded pepper jack cheese
4 green onions, thinly sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste

Steps:

Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.

Nutrition Facts : Calories 505 calories, FatContent 36g fat (20g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 530mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 16g protein.

"THE BEST MASHED POTATOES" RECIPE | THE NEELYS | FOOD NET…

"The Best Mashed Potatoes" Recipe | The Neelys | Food Net… image

Add shredded smoked Gouda cheese and thinly sliced chives to Patrick and Gina Neely's recipe for The Best Mashed Potatoes from Food Network Magazine.

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 1/2 pounds Yukon gold potatoes, well scrubbed and cut into quarters
Kosher salt
1 stick unsalted butter
3/4 cup half-and-half
1 cup shredded smoked gouda
Freshly ground pepper
1/4 cup thinly sliced chives

Steps:

Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

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