Loaded Mashed Potatoes Recipe by Paula Deen

Level: Easy

Time: 60 MINUTES

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  • 2 heads garlic
  • 6 lbs Idaho potatoes, peeled and quartered
  • 2 teaspoons black pepper, freshly ground
  • 1/2 cup butter
  • 1 (12 oz) carton sour cream
  • 1 (8 oz) package sharp white cheddar cheese, grated
  • 1 1/2 lbs cooked cooked bacon, julienned
  • salt


Preheat oven to 350°.


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.

Loaded Mashed Potatoes


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