Best 7 Loaded Mashed Potatoes Paula Deen Recipes

LOADED MASHED POTATOES (PAULA DEEN)

Steps:

• In large stockpot, cook potatoes in enough salted water to cover until tender.
• Drain and return to stockpot.
• Add butter, garlic, and sourcream; beat with an electric mixer until smooth.
• Add a little milk, if needed.
• Stir in cheese, bacon, salt, and pepper. Serve immediately.
• Enjoy!

GARLIC MASHED POTATOES

Steps:

• In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
• Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

LOADED MASHED POTATOES

Steps:

• Preheat oven to 350 °F.
• Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
• In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
• Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.

PAULA DEEN'S MASHED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

PAULA DEEN'S GARLIC MASHED POTATOES

Steps:

• In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return to the saucepan.
• Add the butter, sour cream and garlic.
• Mashr the potatoes with a potato masher or the back of a fork until the ingredients are blended.
• Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.
• Taste and add salt & pepper, if needed.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

MAKE AHEAD LOADED MASHED POTATOES

Steps:

• Cook the potatoes in a pot of boiling water until fork tender. Drain.
• Beat the potatoes with the butter, milk, cooking creme (or cream cheese), sour cream, & spices until creamy.
• Scoop the potatoes into a baking dish, and spread evenly. Sprinkle with the cheese, bacon, & green onions.
• Cover & refrigerate up to 36 hours. Set it on the counter about 30 minutes prior to baking. When you are ready to eat, bake uncovered at 350 for 40 minutes.