Loaded Mashed Potatoes Paula Deen Recipes

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 (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!

LOADED MASHED POTATOES

Steps:

• Place potatoes in a pot and cover with water; bring to boil. Reduce heat; cover and simmer until tender. Drain and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium - low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.
• Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.

POTATO CASSEROLE RECIPE COURTESY PAULA DEEN

Steps:

• Preheat oven to 350 degrees F.
• Spread mashed potatoes evenly on bottom of casserole dish.
• Layer sour cream evenly over top.
• Sprinkle House Seasoning, to taste.
• Saute onion and bell pepper in butter; evenly layer over top of sour cream.
• Slice potatoes and layer over onions and bell peppers.
• Add butter.
• Sprinkle House seasoning.
• Finally top with cheese.
• Bake for 25 to 30 minutes.
• Remove from oven and crumble bacon over top.
• Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.
• House Seasoning:
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix ingredients together and store in an airtight container for up to 6 months.

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.

LOADED MASHED POTATOES

Steps:

• Heat oven to 350°.
• Mix first six ingredients in mixer on medium speed until smooth and creamy.
• Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
• Cover with foil and bake for 30 minutes.

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.