Stilton Bacon Garlic Smashed Potatoes Recipes

LOADED SMASHED POTATOES

Loaded Smashed Potatoes image

If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 15 servings.

Number Of Ingredients 12

Ingredients

2 whole garlic bulbs
1 tablespoon canola oil
8 bacon strips
3 green onions, chopped
4 pounds small red potatoes
2 cups sour cream
1-1/2 cups shredded cheddar cheese, divided
1/3 cup butter, softened
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
Minced chives, optional

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil., Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl., Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese., Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.

Nutrition Facts :

BACON-GRUYERE SMASHED POTATOES

Bacon-Gruyere Smashed Potatoes image

Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! - Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 10

Ingredients

1/2 cup butter, divided
3 large sweet onions, halved and thinly sliced
1-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
3-1/2 pounds medium red potatoes, halved
1 cup 2% milk
10 slices bacon strips, cooked and crumbled
1 cup shredded Gruyere or white cheddar cheese
Chopped fresh parsley, optional

Steps:

In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.

Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 427mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

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