& Save

Loaded Mashed Potatoes

By Paula Deen

Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


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


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.

I'm not interested
Hide picture