27
May
2015

Loaded Skillet Mashed Potatoes

If you love mashed potatoes then you’re going to flip over these Loaded Skillet Mashed Potatoes!

loaded-mashed-potato-skillet-top

 

Mashed potatoes in any form are a win for me. I do like them made a certain way…Christie introduced me to a potato ricer (probably a mistake now that she looks back) but now that’s the only way I like them.

Their smooth and creamy, just the way mashed potatoes should be. No lumps for me, thanks.

But if you take your mashed potatoes and put them in a skillet…then top them with bacon, scallions and tons of cheese??

Well, I think these might be the most amazing mashed potatoes I’ve ever eaten. And I can tell you that’s saying a lot.

The only problem with these Loaded Skillet Mashed Potatoes is that there’s only one skillet. but I guess you could double the recipe and use two skillets? Noted for next time.

Start by making the mashed potatoes. You can use the recipe I have here or whatever mashed potatoes you have in your fridge.

 

loaded-skillet-mashed-potatoes-pot

 

Now grab a cast iron skillet. If you don’t have a cast iron skillet any non-stick skillet that can go into the oven will do.

Melt a couple tablespoons of butter in the skillet and then add the mashed potatoes in an even layer.

 

loaded-skillet-mashed-potatoes-skillet

 

Top with cheddar cheese, crumbled bacon and chopped scallions and put the skillet into the oven.

 

loaded-mashed-potatoes-skillet-topped

 

The cheese will melt – the mashed potatoes will get a super-crispy crust on the bottom (especially if you use a cast iron skillet) and you’ll have the best mashed potatoes you’ve ever eaten.

Take the whole skillet and put it right on a board in the middle of your table for everyone to dig in.

Cut the potatoes out in wedges like a pizza, or get a big spoon and scoop them out.

Either way they’re going to be the best loaded mashed potatoes you’ve ever had. Enjoy!

loaded-skillet-mashed-potatoes-hero

 

Loaded Skillet Mashed Potatoes
 
Ingredients
  • 2½ lbs. russet potatoes
  • 6 T. butter
  • ½ t. garlic powder
  • 1½ t. salt
  • 1 c. whole milk
  • ¼ t. ground black pepper
  • ¼ c. sour cream
  • 1 c. shredded cheddar cheese, divided
  • 4 strips cooked bacon, crumbled
  • ¼ c. chopped scallions
Instructions
  1. Wash and peel the potatoes and then cut into large cubes.
  2. Add to a large pot and then fill with cold water with a tablespoon of salt.
  3. Boil until the potatoes are fork tender, about 20 minutes.
  4. Preheat the oven to 425 degrees.
  5. Drain the potatoes and mash with a potato masher or using a potato ricer.
  6. Add the butter, garlic powder, salt, milk, pepper, ½ c. of the shredded cheese and the sour cream to the potatoes.
  7. Mix together well and set aside.
  8. Heat a 12" cast iron skillet (or a non-stick skillet that's oven proof) with the additional 2 tablespoons of butter.
  9. Add the mashed potatoes in and even layer, then top with the other ½ cup of shredded cheese, the bacon and scallions.
  10. Place in the oven to cook for 15 minutes.
  11. Let cool slightly and then serve.
Notes
This would also be a great use of leftover mashed potatoes!
Calories: 1998 Fat: 94g Saturated Fat: 54g32g Trans FAt: 1g Carbs: 224g Sugar: 22g5221mg Fiber: 16g Protein: 74g Cholesterol: 270mg

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